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2002•Journal of Zhengzhou Grain CollegeRequires access

STUDY ON THE NEW QUALITY EVALUATION OF FLOUR FOR MAKING CHINESE NORTHERN STEAMED BREAD

QI Bing-jian

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Abstract

The property changes of wet gluten from 39 milling and food factories were studied.At certain temperature and humidity its change pattern at horizontal level was investigated.The important index of the pattern is (d/2)2πh/g.It is positive correlated with steamed bread evaluation and significant positive correlated with the ratio of height to width.The evaluation index is a new way to assess flour for making Chinese northern steamed bread.

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What this paper is about

The property changes of wet gluten from 39 milling and food factories were studied.At certain temperature and humidity its change pattern at horizontal level was investigated.The important index of the pattern is (d/2)2πh/g.It is positive correlated with steamed bread evaluation and significant positive correlated with the ratio of height to width.The evaluation index is a new way to assess flour for making Chinese northern steamed bread.

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Available abstract

The property changes of wet gluten from 39 milling and food factories were studied.At certain temperature and humidity its change pattern at horizontal level was investigated.The important index of the pattern is (d/2)2πh/g.It is positive correlated with steamed bread evaluation and significant positive correlated with the ratio of height to width.The evaluation index is a new way to assess flour for making Chinese northern steamed bread.

Key concepts: Steamed bread, Food science, Index (typography), Gluten, China, Mathematics, Chemistry, Environmental science

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