Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Ma, Fengyun; Baik, Byung‐Kee

doi:10.1094/cchem-11-16-0274-r

Cited by 12 publications

(9 citation statements)

References 31 publications

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“…Addition of gluten in low protein flour has been proved to be able to improve viscoelasticity and extensibility of the dough (Ma & Baik, 2017). In this study, the formulated flour with 35% potato flour and 65% wheat flour was selected to be the basic flour.…”

Section: Resultsmentioning

confidence: 99%

Preparation and quality evaluation of potato steamed bread with wheat gluten

Zhao

Deng

et al. 2020

Food Science & Nutrition

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The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.

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Section: Resultsmentioning

confidence: 99%

Preparation and quality evaluation of potato steamed bread with wheat gluten

Zhao

Deng

et al. 2020

Food Science & Nutrition

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“…Mace1 scored 9 or greater of 10 for appearance shape, color, stickiness, flavor, and texture. Subsequently, Ma and Baik (2017) found an increase in protein content from 9.6% to 11.3% by adding gluten resulted in improved CSB-specific volume and crumb structure. He, Liu, Pena, and Rajaram (2003) reported that protein content, gluten strength, and dough extensibility were positively related to volume and elasticity of CSB in 66 bread wheat flours of 9.6%-16.2% protein content.…”

Section: Sensory Quality Of Steamed Breadmentioning

confidence: 98%

“…Ma and Baik (2016) found that wheat flours with a protein content higher than 8.9% and medium/strong gluten strength produced good CSB quality. Subsequently, Ma and Baik (2017) found an increase in protein content from 9.6% to 11.3% by adding gluten resulted in improved CSB-specific volume and crumb structure. A score of 15 ± 0.02 for Mace1 was a result of a specific volume of 1.8 ml/g, and a score of 16 ± 0.04 for Mace2 was the result of specific volume of 1.9 ml/g.…”

Section: Sensory Quality Of Steamed Breadmentioning

confidence: 98%

“…Chinese steamed bread which is fermented and steamed represents approximately 30% of wheat consumption throughout China down from the 40% previously reported (Ma & Baik, 2017;Pan, Luo, Liu, & Luo, 2018;Zhu, 2014). The styles of steamed bread consumed in China are described as northern, southern, or Guangdong styles (Huang, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…The styles of steamed bread consumed in China are described as northern, southern, or Guangdong styles (Huang, 1999). The northern style steamed breads are made from medium-hard to hard wheat flour with protein content of 10%-12% and medium to strong gluten strength (Crosbie et al, 1998;Ma & Baik, 2017;Peña, Trethowan, Pfeiffer, & Ginkel, 2002). Desirable dough properties for steamed bread are usually associated with good dough resistance and extensibility values (Pan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

Liu¹,

Solah

Wei

et al. 2018

Cereal Chem

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Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes of selected Australian wheat varieties and Chinese commercial wheat for Chinese white salted noodle and northern style steamed bread. Descriptive parameters for Chinese sensory evaluation are described and tested using a Chinese-trained expert sensory panel. Findings:The results showed that flour from selected Australian wheat varieties had better gluten properties, dough mixing characteristics and starch properties compared with the commercial Chinese wheat flours evaluated. Improved sensory evaluation scores in noodle firmness, stickiness, elasticity, smoothness, and flavor resulted in a significantly higher total quality score (p < 0.05) for all Australian wheat flours and blends (60% and 74% extraction) compared with the two Chinese wheat flours for CWSN. Sensory evaluation scores for steamed bread from the Australian wheat variety Mace (60% and 74% extraction) were equal to the best Chinese gold standard flour (49% extraction) and significantly higher (p < 0.05) than Chinese flour of 69% extraction. The Australian flours with protein content 9%-10.5% produced higher quality white salted noodles and steamed bread than the higher protein 12.0% Chinese flours. The highest scoring noodles at 78.5-79.5 points were Australian Mace, and Mace and Zen blends. The highest scoring Chinese steamed bread at 85.7 points was Mace at 60% extraction. Conclusions: The features of the Australian 60% extraction flours were higher noodle firmness, elasticity, and smoothness scores and improved flavor compared with the 49% extraction Chinese gold standard flour. Noodle sensory evaluation results showed significantly higher (p < 0.05) total scores for the Australian flours compared with noodles made with the two high-quality Chinese wheat flours. The features of Australian 60% extraction flour were ideal for steamed bread characteristics: mouthfeel, stickiness, texture, and elasticity/firmness. Steamed bread made from Mace flour (60% and 75% extraction) showed a significantly higher total score compared with steamed bread made from Chinese wheat flour (69% extraction). The demand for improved wheat quality in China is growing, and future research is needed to investigate quality of newly released Australian and Chinese wheat varieties.

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Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

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Background and objectives: Steamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft, depending on the style and region. Findings: This review presents an overview of the major manufacturing methods in commercial production and the factors influencing product quality, including processing and flour quality. Forty years of research has helped refine wheat quality requirements for the different styles of steamed bread, but there are still conflicting reports on basic wheat quality requirements and ingredient effects which hinder progress in the field. Conclusions: In order for manufacturers to obtain the flour quality they require, all sectors of the chain must work to understand the interaction of production method and flour quality for each style of steamed bread and each region. This includes development and implementation of objective methods of steamed bread quality assessment. Significance and novelty: By considering both the style of steamed bread and method of manufacture as described in this review, it is possible to select the most appropriate methods and quality evaluation parameters. This should enable future researchers to present conclusions which may be useful to later workers. K E Y W O R D Sevaluation, faults, flour quality requirements, laboratory preparation, manufacture, steamed bread

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Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Cited by 12 publications

References 31 publications

Preparation and quality evaluation of potato steamed bread with wheat gluten

Preparation and quality evaluation of potato steamed bread with wheat gluten

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

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