Effects of Different Refrigerated Processes on the Physical Properties of Steamed Bread

摘要

Steamed bread is a kind of wheat-based traditional fermented Chinese food with smooth white skin and soft,moist,and uniform white crumb structure.It has been consumed for almost two millennia in China.It is one of the most common staple foods in the Chinese diet.In Northern China,the making of steamed bread accounted for 70 ％ of wheat consumption.