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Research Article |

Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality

Wheat variety Jimai0435 is recently released with high quality. It has excellent quality characteristics, especially the quality of steamed bread. In order to explore the optimal processing conditions for its steamed bread, its quality characteristics were introduced firstly, and then the effects of the fermentation time and pressing times on the steamed bread quality were focused. And the effects of fermentation time and pressing times on the quality of its steamed bread were mainly studied in laboratory. The analysis of difference significance showed that the steamed bread quality was most affected by the fermentation time before pressing, followed by the pressing times, the internal quality was affected by the fermentation time and pressing times. Based on the multiple comparison and graphic analysis of the external and internal qualities, it was found that with the prolong of fermentation time, the pressing times needed to be correspondingly increased in order to make good quality steamed bread, and the proper pressing times is 15 when the dough is fermented for 20 min, while 20 times was needed when the fermentation time is prolonged to 25-30 min.

Wheat (Triticum aestivum L), Chinese Steamed Bread, Quality

APA Style

Fan, H., Cheng, D., Li, H., Song, J., Liu, J., et al. (2024). Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality. International Journal of Applied Agricultural Sciences, 10(1), 31-37.

ACS Style

Fan, H.; Cheng, D.; Li, H.; Song, J.; Liu, J., et al. Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality. Int. J. Appl. Agric. Sci. 2024, 10(1), 31-37. doi: 10.11648/ijaas.20241001.15

AMA Style

Fan H, Cheng D, Li H, Song J, Liu J, et al. Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality. Int J Appl Agric Sci. 2024;10(1):31-37. doi: 10.11648/ijaas.20241001.15

Copyright © 2024 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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