Effect of wheat and wheat flour quality on steamed bread;

Judgement system and measures of steamed bread quality;

Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread;

Explanation on state standard of Chinese steamed bread based on wheat flour;

Study on the electric resistance changes during dough fermentation for Chinese steamed bread;

Effect of proofing temperature and relative humidity on sensory evaluation of steam bread;

To investigate the oat whole meal food processing quality,the oat whole meal,the Artemisia sphaerocerphala kraschen(ASK) seed powder and vital gluten were used to study the oat whole meal bread,steam bread,and frozen dough processing quality.

In the twenty century,there were limited research results on the request for wheat flour,the quality evaluation method and the relationships between wheat kernel property and steam bread quality.

Based on the result of classification of Chinese steamed bun,it was investigated that the relationships between 14 wheat flours and steamed bun of three basic types.

The key equipment of producing steamed bun is automatic placing machine,the working principle of automatically placing,the moving contrail of steamed bun and the structure and installation feature of the machine were discussed.

In this paper,the effects of several surface active agents on the volume and the hardness of steamed bun is discussed,some suitable surface active agents and the optimum prescriptions for steamed bun are found out.

Relationship between microbe amount and security of steamed-bread;

Under these amounts, the quality of steamed-bread can be improved.

In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.

Approach for industrialization of staple food steamed bread;