Five Chinese wheat cultivars (Anhwei Bai Mai, Gao You 503, Ji Mai 20, Ji Nan 17, and Xi Nong 979, abbreviated as AHBM, GY503, JM20, JN17, and XN979, respectively) were milled after debranning at different degrees. The flour characteristics and qualities of steamed bread made from these flours were evaluated to study the effect of debranning degree. The results showed that the yields of flour of all samples were increased with the augment of debranning degree. The starch damage contents were decreased to a suitable scope for Chinese steamed bread (CSB) making, while the ash contents increased in most of the cases. The effects of debranning on the characteristics of flour were correlated with hardness of wheat cultivars and debranning degree. For AHBM and JM20, the qualities of steamed bread made from unpearled wheat were better than pearled ones. At the same time, for GY503, JN17, and XN979, 5.0% debranning degree improved the characteristics of flour and qualities of CSB.

BACKGROUD: The diacetyl tartaric acid ester of monoglycerides (DATEM) is an anionic oil-in-water emulsifier. The effects of DATEM on bread vary with the type of flour. However, there is insufficient information concerning the effects of DATEM on the qualities of Chinese steamed bread (CSB) even though it is also sold as a CSB improver. RESULTS:The effects of DATEM on CSB varied with flours. The overall qualities of CSB made from either weak or strong wheat flours were improved by the use of the additive, but the effects for medium strong flours were slight and uncertain. The effects of DATEM on individual parameters, such as specific volume, skin and inner structure, were similar to those on overall quality. The addition of DATEM increased the gluten strength and the dough stability of weak flour, whereas it weakened gluten strength and strengthened dough stability of strong flour. The addition of DATEM weakened the gluten strength and gave variable effects on dough stabilities for two medium strong flours. CONCLUSION:The effects of DATEM on CSB quality varied with flour type, by affecting flour characteristics, such as gluten strength, dough stability and lipid content.