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| Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread | |
| 作者姓名： | QIN Peng CHENG Shun-he MA Chuan-xi |
| 作者单位： | [1]Lixiahe Region Agricultural Research Institute of Jiangsu Province, Yangzhou 225007, P.R.China [2]Agronomy College, Anhui Agricultural University, Hefei 230036, P.R.China [3]Agronomy College, Yunnan Agricultural University, Kunming 650201, P.R.China |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| 摘 要： | Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future. |
| 关 键 词： | 小麦 馒头 质量 物理化学成分 |
| 收稿时间： | 5 January 2007 |
| 修稿时间： | 2007-01-05 |
Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread |
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| QIN Peng CHENG Shun-he MA Chuan-xi.Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread[J].Agricultural Sciences in China,2007,6(10):1275-1282. | |
| Authors: | QIN Peng CHENG Shun-he MA Chuan-xi |
| Institution: | 1. Agronomy College, Anhui Agricultural University, Hefei 230036, P.R. China;Agronomy College, Yunnan Agricultural University, Kunming 650201, P.R. China 2. Lixiahe Region Agricultural Research Institute of Jiangsu Province, Yangzhou 225007, P.R. China 3. Agronomy College, Anhui Agricultural University, Hefei 230036, P.R. China |
| Abstract: | Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at − 18°C for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future. |
| Keywords: | waxy wheat Chinese steamed bread quality |
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