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.
| Published in | International Journal of Applied Agricultural Sciences (Volume 10, Issue 1) |
| DOI | 10.11648/ijaas.20241001.15 |
| Page(s) | 31-37 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Wheat (Triticum aestivum L), Chinese Steamed Bread, Quality
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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. https://doi.org/10.11648/ijaas.20241001.15
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
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Download@article{10.11648/ijaas.20241001.15,
author = {Hua Fan and Dungong Cheng and Haosheng Li and Jianmin Song and Jianjun Liu and Xinyou Cao and Cheng Liu and Jun Guo and Ran Han and Faji Li and Shengnan Zhai and Yan Zi and Aifeng Liu},
title = {Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality},
journal = {International Journal of Applied Agricultural Sciences},
volume = {10},
number = {1},
pages = {31-37},
doi = {10.11648/ijaas.20241001.15},
url = {https://doi.org/10.11648/ijaas.20241001.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.ijaas.20241001.15},
abstract = {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.
},
year = {2024}
}
TY - JOUR T1 - Study on the Optimal Steamed Bread Quality Characteristics of New Wheat Variety Jimai0435 with High-Quality AU - Hua Fan AU - Dungong Cheng AU - Haosheng Li AU - Jianmin Song AU - Jianjun Liu AU - Xinyou Cao AU - Cheng Liu AU - Jun Guo AU - Ran Han AU - Faji Li AU - Shengnan Zhai AU - Yan Zi AU - Aifeng Liu Y1 - 2024/02/05 PY - 2024 N1 - https://doi.org/10.11648/ijaas.20241001.15 DO - 10.11648/ijaas.20241001.15 T2 - International Journal of Applied Agricultural Sciences JF - International Journal of Applied Agricultural Sciences JO - International Journal of Applied Agricultural Sciences SP - 31 EP - 37 PB - Science Publishing Group SN - 2469-7885 UR - https://doi.org/10.11648/ijaas.20241001.15 AB - 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. VL - 10 IS - 1 ER -
Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China
