LIGHT-MICROSCOPY OBSERVATIONS ON THE MECHANISM OF DOUGH DEVELOPMENT IN CHINESE STEAMED BREAD PRODUCTION

Doughs used for production of Chinese steamed breads contain less adde d water (10% to 15% reduction) than equivalent doughs used for product ion of European-style breads. This reduction in amount of water availa ble for gluten hydration affects the mechanism of dough development. D uring mixing, the gluten in steamed bread doughs is not initially pull ed away from the starch and subsequently developed into a continuous n etwork. The majority of the gluten surrounds the starch at all stages during mixing. Although there is little visible-change in dough micros tructure bread quality is still influenced by mixing.