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GrainGenes Reference Report: JCS-33-205

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Reference	JCS-33-205
Title	Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality
Journal	Journal of Cereal Science
Year	2001
Volume	33
Pages	205-212
Author	Zhu J Huang S Khan K O'Brien L
Abstract	Summary: 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.
Keyword	[ Hide all but 1 of 26 ] bread bread making quality bread quality chinese chinese steamed bread quality chinese wheat dough dough property dough stickiness flour flour protein food glutenin glutenin subunit making quality northern polyacrylamide-gel-electrophoresis protein content quality quantification sds page stability translocation wheat cultivar wheat glutenin wheats

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