Effects of exogenous CaCO3, FeSO4·7H2O, ZnSO4·H2O,VB1,VB2, niacinamide and folic acid on the processing quality of steamed bread flour was studied by rheology test, steamed bread -braising experiments and texture analysis.

On the basis of studying the compositions of flour and their effect on steamed bread as well as the production and quality requirement of the tailored flour for steamed bread, the author probed, via lots of experiments, into the improvement function of several kinds of enzyme preparations and emulsifiers to the quality of the tailored flour for steamed bread and the food product from the flour.

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;

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.

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.