Study On The Correlation Of Quality Between Local Wheat Flour Of Heilongjiang And Steamed Breads

Determinate the physical and chemical indicators and the indicators of farinograph of the nine kinds of the wheat flour which are from different regions of Heilongjiang province, and then use the method of sensory evaluation to analyze the steamed breads.Through the analysis of the correlation between the indicators and the results of sensory evaluation of the steamed breads show that the correlation of quality between the local wheat flour and the steamed breads.The correlation results indicated that among the chemical characteristics of wheat flours, ash content,wet gluten content,and protein content were found to be highly correlated to the quality of the steamed breads. Ash content highly correlated to the whiteness of the steamed breads. The protein content of flour had a positive correlation with the steamed breads.The wet gluten content of flour had a positive correlation with specific volume. The wet gluten content of flour had a negative correlation with shape and structure.Among the dough rheological properties Farinograph water absorption, stability time, development time, Farinograph quality number, Extension ratio,Extensograph extensibility, resistance to extension highly correlate with the quality of the steamed breads. The results showed that the wheat flour with high water absorption, stability time and development time is better for making the steamed breads. And flour with lower Extension ratio and higher Extensograph extensibility makes the steamed breads with better shape structure and flavor.The results indicated that High quality commercial pastry flour is suitable for making SSB.Yang13, Yang15, Ning9and the US SRWt wheat are suitable for making SSB.The satisfactory flour for making high quality steamed breads is required as follows:ash content≤0.62%, protein content≤15%, wet gluten content≤34%.,Farinograph water absorption≤60%,development time≤3.5min,stability time≤5.4min, extensibility≤150mm, resistance to extension=288-367EU,extension ratio is about2.3.Selected three good recipe for steamed bread from all:steamed bread powderreinforcement in wheat flour(7:3). steamed bread powder:reinforcement in wheat flour(1:1),ap-flour(100%).