Xiaoxi Wang
Abstract
One of factors influencing quality of steamed bread was mainly wheat flourquality. Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail.
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One of factors influencing quality of steamed bread was mainly wheat flourquality. Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail.
Key concepts: Steamed bread, Food science, Wheat flour, Starch, Quality (philosophy), Rheology, Chemistry, Mathematics