Wheat Quality Indexes Suitable for Good Steamed Bread in Henan

Huang Feng,Yin Guihong,Han Yulin,Wang Lina,Tang Jianwei,Gao Yan,Li Nannan,Zhang Qian,Li Xinping and Yang Guangyu

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Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (4) : 103-107. DOI: 10.11924/j.issn.1000-6850.casb15090124

Wheat Quality Indexes Suitable for Good Steamed Bread in Henan

  • Huang Feng, Yin Guihong, Han Yulin, Wang Lina, Tang Jianwei, Gao Yan, Li Nannan, Zhang Qian, Li Xinping, Yang Guangyu
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Abstract

44 wheat cultivars were used to analyze the wheat quality indexes suitable for good steamed bread in Henan. The results showed that the quality indexes of wheat suitable for steamed bread were as follows: flour protein content 11%-12%, wet gluten content 30%-35.9%, sediment value 23.3-40.3 mL, peak viscidity 2200-3700 cp, through viscidity 1400-2400 cp, water absorption rate 57.2%~60.8%, and stability time 2-9.5 min; hardness, amylose content and swelling power belonged to middle to low level, and gluten index was of middle to high level; higher flour whiteness and lightness and lower ash content and PPO activity were preferred.

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wheat; steamed bread; quality indexes

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Huang Feng,Yin Guihong,Han Yulin,Wang Lina,Tang Jianwei,Gao Yan,Li Nannan,Zhang Qian,Li Xinping and Yang Guangyu. Wheat Quality Indexes Suitable for Good Steamed Bread in Henan. Chinese Agricultural Science Bulletin. 2016, 32(4): 103-107 https://doi.org/10.11924/j.issn.1000-6850.casb15090124

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