Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality

Using selected Chinese and Australian wheats, flour protein content and com position of high molecular-w eight (HMV) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein con tent had a significant impact on Chinese steamed bread quality. The Chinese wheats were characterised by shorter Farinograph dough development time an d stability in comparison with the Australian wheats. Dough stickiness in t he Chinese wheat cultivars was a significant factor deteriorating Chinese s teamed bread quality. A significant negative correlation was found between Farinograph stability time and steamed bread quality in Australian wheats w hile a significant and positive correlation existed in Chinese wheats. It w ould be necessary to increase the dough strength of Chinese wheat cultivars in order to improve their steamed bread making quality. (C) 2001 Academic Press.