An experimental laboratory method was developed for chinese steamed bread production by optimizing ingredient ratios to yield high quality breads. A laboratory cutter was designed to make equally sized buns. the method is highly eproducible. An evaluation system including physical and rheological testing is described. Several U.S. and Chinese wheat cultivars were evalauted for suitability for steamed bread production. Studies with Nugaines wheat flour at six levels of flour protein showed the bread volume was hihgly correlated with flour protein level. Differential scanning calorimetry showed that all starch granules were completely gelatinized during steaming.
展开▼
