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Suitability of various australian wheats for chinese‐style steamed bread
Author(s) -
Lin ZuoJi,
Miskelly Diane M,
Moss H John
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740530208
Subject(s) - steamed bread , food science , wheat flour , high protein , mathematics , chemistry
Three methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical parameters of the most suitable flour. Flour colour and protein content appeared to be more important than other physical and chemical properties. Flour samples with high protein content (greater than 12%) and strong doughs gave bread with a wrinkled surface and dark colour, whereas low protein (less than 10%) soft wheat flours gave poor texture and eating quality, although the surface was smooth. It is suggested that flours of medium protein content (10–12%) and medium dough strength are the most suitable for steamed bread. Processing conditions affected steamed bread quality. Blending of high protein hard strong wheats with soft weak wheat could be practical for preparing flour for steamed bread.