Studys On The Relationship Of Wheat Flour Quality And South Style Steamed Bread Quality

Studies were carried out to assess the relationship between wheat flours characteristicsand Southern-style steamed bread making quality (SSB). Twenty-four different commercialflour and twenty different wheat samples from all over the country were analysed for theirchemical characteristics, dough rheological characteristics including Farinograph,Extensograph, Alveograp, and solvent retention capacity. They were also evaluated for theirmaking quality of Southern-style steamed bread.The correlation results indicated that among the chemical characteristics of wheat flours,wet gluten content, ash content and whiteness content were found to be highly correlated tothe quality of SSB. The wet gluten content of flour had a positive correlation with specificvolume. The wet gluten content of flour had a negative correlation with shape and structure.Ash content and whiteness highly correlated to the whiteness of SBB.Among the dough rheological properties Farinograph water absorption, stability time,development time, Farinograph quality number, Extensograph extensibility, resistance toextension, Extension ratio and Alevograph P and W highly correlate with the quality of SSB.The results showed that the weak wheat flour with low water absorption and stability time isbetter for making SSB. And flour with lower Extensograph extensibility, Alevograph P and W,and appropriate resistance to extension makes SSB with better shape structure and flavor. TPAtests of SSB supported the results of sensory quality evaluation.Water SRC, Sucrose SRC, Sodium carbonate SRC and AWRC all had negative correlatewith most characters of SSB. Lower Water SRC, Sucrose SRC, Sodium carbonate SRC andAWRC showed better quality of SSB.The results indicated that High quality commercial pastry flour is suitable for makingSSB.Yang13, Yang15, Ning9and the US SRWt wheat are suitable for making SSB.The satisfactory flour for making high quality SSB is required as follows: wet glutencontent≤26%,ash content≤0.60%,whiteness≥80%,Farinograph water absorption≤57,development time≤1.6min,stabilitytime≤1.7min,toleranceindex≤27,extensibility≤128,resistance to extension=457-692EU,extension ratio is about5.0,Alveograph P≤94,W≤193.WaterSRC≤56%,Sodium carbonate SRC≤75%,Sucrose SRC≤103%,AWRC为≤61%.