Effect of Testing Conditions of a Penetrometer on the Firmness of Chinese Northern-Style Steamed Breads

摘要

Chinese steamed breads (CSB),is widely popular as a traditional staple food that about 40％ of the wheat consumed in China is for the CSB.Two types of CSB are mainly produced in China,Northern and Southern style steamed breads.Northern-style steamed breads (NSB)is produced with only three ingredients,flour,yeast,and water while southern-style is produced with other ingredients such as sugar and fat.An official method (SB/T10139-1993) of making CSB in China shows requirements for flour qualities,procedures,and determination of CSB quality.