Processing Technology of Bread of Xiaoyan 22 Wheat Flour

To improve the quality of bread,and convenience the requirement of the industry of steamed bread,the experiment was carried out by using the wheat flour of Xiaoyan 22,investigating the effect of the volume of water,the mix dough time,the lecithin,the powder of soybean and wheat embryo on steamed bread,and choosing the texture parameters as the quality index for the analysis of steamed bread.The result indicated that the volume of water is 56%,the mix dough time is 4min,the wheat active protein is 3%,lecithin is 0.5%,and the powder of soybean is 2%.The processing procedures and the additives can affect the quality of the steamed bread significantly.So they should be controlled strictly during the producing of steamed bread.