Correlative Study between Rheological Properties of Hetao Flour and Quality of Steamed Bread

The fourteen kinds of flour produced in Hetao area were selected and made into steamed bread. The relationships between rheological properties of dough obtained by the alveograph and fermentation rheometer were studied. The results showed that the G and Ie of alveograph index were significantly positively correlated with the H_m(P<0.05),the P/L value was significantly negatively correlated with the H_m(P<0.05);and the P and W had significant positive effect on the specific volume of steamed bread(P<0.05);while P/L was significantly negatively correlated with steamed bread springiness and positively correlated with the hardness of steamed bread(P<0.05). Besides,dough retention of carbon dioxide volume and retention coefficient had the greatest effect on the quality index of steamed bread,among which maintaining carbon dioxide volume in dough had positive effect on steamed bread springiness;while retention coefficient had positive effect on steamed bread specific volume.