Abstract
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, and the dough retention rate was better, the gas leakage time of dough late. The buckwheat CSB produced by the corresponding number has a larger specific volume, moderate hardness, elasticity and chewiness, and the sensory evaluation has a higher total score. The surface of the buckwheat CSB made from flour with an ash content of less than 0.4 g/100 g is bright and uniform in color. The above results are as follows: the wet gluten content is between 33% and 34%, the protein content is between 11% and 12%, the water absorption is between 58% and 60%, and the ash content is less than 0.4 g/100 g. The buckwheat CSB produced is of good quality and is suitable for preparing buckwheat Chinese steamed bread premix.
Publication Date
3-28-2019
First Page
27
Last Page
32,40
DOI
10.13652/j.issn.1003-5788.2019.03.005
Recommended Citation
Yujiao, Zheng; Xiaona, Guo; and Kexue, Zhu
(2019)
"Effect of wheat flour characteristics on the quality of buckwheat Chinese steamed bread premix,"
Food and Machinery: Vol. 35:
Iss.
3, Article 5.
DOI: 10.13652/j.issn.1003-5788.2019.03.005
Available at:
https://www.ifoodmm.cn/journal/vol35/iss3/5
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