Effect Of Gluten On Processing Quality Of Steamed Bread

Ten flour samples were selected in this experiment.The effect of protein content on the quality of steamed bread was studied by means of sensory evaluation.The gluten addition test was carried out to explore the relationship between the content of wet gluten and the sensory evaluation of steamed bread,so as to provide reference for the quality improvement of steamed bread and wheat breeding.Through the analyzed of the influence of the quality of the Steamed breads protein.When the protein content was in the range of 10.5 % to 12.5 % the specific volume,the elasticity and the total score of the steamed bread were higher.In the experiment,the sample ZQY and WDL were added with full rib and sifting,and the top was sifting.The experiment was as follows :(1)ZQY added with wet gluten had certain influence on the quality of steamed bread.The quality of steamed bread was the highest when the proportion of flour in the sieve was 6%.The ZQY screen was added to the top of the sieve,which makes the proportion of the flour up to 12% and the highest quality of the steamed bread.Flour was added with ZQY screen upper gluten,when the flour proportion of the upper gluten was 12% the quality of the steamed bread was highest.Flour was added to the WDL gluten under the sifting when the proportion of flour in the sifting gluten was6%,the quality of the steamed bread was the highest.(2)It was beneficial for WDL to add wet gluten to the improvement of the quality of Steamed Breads.Flour was added with WDL total gluten when the ratio of total gluten to flour was 4%,the quality of steamed bread was the highest.The steamed bread had the highest quality when the flour ratio of the upper gluten was 8%.The quality of the steamed bread was the highest when the flour ratio of the upper gluten was 8%.The quality of the steamed bread was the highest when the flour proportion of the upper gluten was 6%.The steamed bread was the highest quality when the flour ratio of the upper gluten was 4%.