The Relationships Between Chinese Steam Bread and Flour Quality Factor

摘要

This paper collected many differnet quality flour samples produced in some provinces in China. We studied the re; ationships betweensteam bread quality and flour protein content (r~direct 1=0.5522, alpha~direct 2=0.05), wet gluten content (r=0.5659. alpha=0.05), dough stability time of farinogram (r=0.5225. alpha=0.05), falling number (r=0.7304, alpha=0.01), damage starch (r=-0.8984, alpha=0.05). The results showed that some flour quality factors have significant correlations with steam bread quality scores. Flour particle size affected the steam bread quality.