Correlation of Quality between Local Wheat Flour of Heilongjiang and Steamed Breads

First determinate the physical and chemical indicators and the indicators of farinograph of the nine kinds of the wheat flour which are from different regions of Heilongjiang province,and then use the method of sensory evaluation to analyze the steamed breads. Through the analysis of the correlation between the indicators and the results of sensory evaluation of the steamed breads show that the correlation of quality between the local wheat flour and the steamed breads. The wheat flour that has higher protein content and lower ash content is suitable for making higher quality steamed bread. The wheat flour whose bibulous rate is higher and the formation time and stabilization time are longer is suitable for making higher quality steamed bread.