## 3 Results and Discussion
### Effects of BGLSP on Thermal Properties of Flour Blends  
Upon heating an aqueous suspension of starch granules beyond a specific temperature threshold, the granules experience an irreversible order-disorder transition, termed gelatinization [19]. DSC was employed to characterize the gelatinization process in various flour blends. The gelatinization parameters for these blends are detailed in Table 3. The transition temperatures, namely \(T_{\rm o}\), \(T_{\rm p}\), and \(T_{\rm c}\), along with the gelatinization enthalpy (\(\Delta H\)), exhibited minor variations across the samples. Specifically, \(T_{\rm o}\) ranged from 56.85 \({}^{\circ}\)C to 57.59 \({}^{\circ}\)C, \(T_{\rm p}\) from 62.43 \({}^{\circ}\)C to 63.29 \({}^{\circ}\)C, and \(T_{\rm c}\) from 67.39 \({}^{\circ}\)C to 68.71 \({}^{\circ}\)C. The \(\Delta H\) values for the flour blends varied between 5.86 J/g and 7.24 J/g. Notably, an increase in the BGLSP content corresponded to elevated \(T_{\rm o}\) and \(T_{\rm p}\) gelatinization temperatures. The observed variations in gelatinization temperatures and gelatinization enthalpy can be attributed to the differences in lipid, protein, and fiber content among the flour blends [4]. This is due to the fact that the flour blends are not composed of pure starch, allowing for interactions between starch and these additional components. Elevated gelatinization temperatures indicate that starch granules necessitate greater energy input for swelling, thereby influencing dough hydration and stability during the steaming process [20]. [PERSON] et al. [21] demonstrated that flours exhibiting lower gelatinization temperatures resulted in CSB with softer textures, attributable to the rapid swelling of starch, whereas flours with higher gelatinization temperatures produced denser structural characteristics. The observed variation in the values of \(\Delta H\) can be attributed to the differing granulometries, which contain varying amounts of BGLSP. These components may diminish the availability of starch, thereby resulting in a slight reduction in \(\Delta H\)[20].  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Addition Amount (\%)** & \(L^{*}\) & \(a^{*}\) & \(b^{*}\) & \(\Delta E\) \\ \hline
0 & 97.74 \(\pm\) 0.14 a & \(-\)0.07 \(\pm\) 0.04 f & 15.29 \(\pm\) 0.06 b & – \\
0.5 & 91.42 \(\pm\) 0.09 b & 1.16 \(\pm\) 0.06 e & 13.32 \(\pm\) 0.03 d & 6.73 \(\pm\) 0.20 f \\
1 & 89.39 \(\pm\) 0.20 c & 1.28 \(\pm\) 0.09 e & 12.65 \(\pm\) 0.08 d & 8.86 \(\pm\) 0.29 e \\
2 & 80.25 \(\pm\) 0.59 d & 3.24 \(\pm\) 0.21 d & 13.02 \(\pm\) 0.23 d & 17.94 \(\pm\) 0.45 d \\
5 & 68.94 \(\pm\) 0.54 e & 5.22 \(\pm\) 0.20 c & 14.16 \(\pm\) 0.42 c & 29.30 \(\pm\) 0.41 c \\
7 & 60.79 \(\pm\) 0.14 f & 7.29 \(\pm\) 0.04 b & 16.59 \(\pm\) 0.16 a & 37.69 \(\pm\) 0.29 b \\
10 & 55.19 \(\pm\) 0.31 g & 8.04 \(\pm\) 0.21 a & 16.59 \(\pm\) 0.43 a & 43.34 \(\pm\) 0.49 a \\ \hline \hline \end{tabular} Results are means \(\pm\) SD of triplicate determinations. Column values with different lowercased letters are significantly different (\(p<0.05\)). \({}^{*}-^{*}\), non-detectable. Abbreviations: BGLSP, broken G. _lacidium_ spore powder.  
\end{table}
Table 2: Effects of BGLSP on color of flour blends.  
Figure 3: Appearance of CSB. Abbreviations: BGLSP, broken G. _lacidium_ spore powder; CSB, Chinese steamed bread.