SummaryThe formula and preparation of steamed bread are different from those of western bread. The extensional rheological behaviour plays a key role in the development of steamed bread dough. However, there are inadequate studies on the rheological properties of mixed dough with yeast. In this study, the relationship between properties of dough in the presence or absence of yeast was elucidated. Besides, the flour characteristics and quality of steamed bread prepared from different wheat varieties were evaluated. The uniaxial/biaxial extensional rheological properties of wheat dough were compared with traditional rheological test results. Large deformations in the extensional properties were measured by Extensograph and the Kieffer extensibility rig, while the biaxial extension was quantified using uniaxial compression. These characteristics of dough and flour correlated with each other in different ways. Correlation analysis illustrated that the uniaxial extensional rheological properties of dough with yeast better indicated the quality of the steamed bread. Moreover, the total work for breakage of the dough with yeast was the best predictor for specific volume of steamed bread. The texture‐based properties of steamed bread showed correlation with biaxial extension viscosity. The rheological tests provide useful information for evaluating wheat flour and steamed bread quality.

Generally, heat‐moisture treatment (HMT) modified starch is prepared at atmospheric pressure without stirring, which is time‐consuming (8~24 hr) and uneven heating. The wheat flour (WF) and starch (WS) were modified by HMT in a high pressure reactor with a stirrer. Physicochemical properties of WF and WS after HMT for 30 min with different moisture and temperature conditions were investigated. Compared to native samples, decrease in peak viscosity, and increase in gelatinization temperature were found in both WF and WS after HMT treated at moisture of 25% and 30%. A decrease in rapidly digestible starch and slowly digestible starch content while an increase in resistant starch content was found for all moisture levels. By studying the effect of heat treatment on the digestibility of starch and flour, and the application of heat treatment in noodles, it provides a theoretical basis for the development of staple food products suitable for diabetic patients. Practical applications Resistant starch (RS) within a calorie‐controlled diet is thought to be beneficial in protecting against metabolic syndrome and colon cancer. With the acceleration of the pace of life, a diet high in sugar and fat and a sedentary lifestyle, which can led to a rapid rise in the global incidence of diabetes. Therefore, reasonable diet is significant to stabilize and improve the condition of diabetic patients. Wheat flour provides the basis for breads and other baked products including noodles. Noodles are one of China's traditional staple foods. It is of great importance to explore and develop the noodle recipe suitable for the diabetic diet. Heat moisture treatment is an important physical treatment method used to improve the poor functional properties of native starch and is specially favorable for food applications. In this study, RS of wheat flour and starch was significantly increased during heat‐moisture treatment. By studying the effect of heat treatment on the digestibility of starch and flour, and the application of heat treatment in noodles, it provides a theoretical basis for the development of staple food products suitable for diabetic patients.