Relationship of Protein Quantity,Quality and Dough Properties with Chinese Steamed Bread Quality |
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| Institution: | 1. North Dakota State University, Department of Cereal Science, Fargo, ND 58105, U.S.A.;2. Bread Research Institute of Australia, P. O. Box 7, North Ryde, NSW 2113, Australia;3. University of Sydney, Plant Breeding Institute, Narrabri, NSW 2390, Australia;1. State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Institute of Crop Sciences/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China;3. Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;4. Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Laboratory for Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Jinan 250100, China;1. United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, USA;2. Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, USA;3. Rural Development Administration, National Institute of Crop Science, Suwon, Gyeonggi 16429, Republic of Korea;1. Department of Food Science and Technology, Tajen University, Pingtung 90741, Taiwan, ROC;2. Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan, ROC;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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| Abstract: | Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality. The Chinese wheats were characterised by shorter Farinograph dough development time and stability in comparison with the Australian wheats. Dough stickiness in the Chinese wheat cultivars was a significant factor deteriorating Chinese steamed bread quality. A significant negative correlation was found between Farinograph stability time and steamed bread quality in Australian wheats while a significant and positive correlation existed in Chinese wheats. It would be necessary to increase the dough strength of Chinese wheat cultivars in order to improve their steamed bread making quality. |
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