Fengcheng Wang
Abstract
Steamed bread is a traditional food in China. This article discusses the effect of protein, starch, lipid, enzyme, and various kinds of additions in the wheat flour on the quality of steamed bread, and the requirement of the flour which will be using to make steamed bread.
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Steamed bread is a traditional food in China. This article discusses the effect of protein, starch, lipid, enzyme, and various kinds of additions in the wheat flour on the quality of steamed bread, and the requirement of the flour which will be using to make steamed bread.
Key concepts: Steamed bread, Food science, Wheat flour, Starch, Chemistry, Bread making