Research Article | | Peer-Reviewed

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

Received: 15 January 2024     Accepted: 25 January 2024     Published: 5 February 2024
Views:       Downloads:
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.

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

Keywords

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

References
[1] Liao P. A., Guo C, Q & Jin W. K. 2003, Study on the Quality Status of Wheat Varieties Grown in the South of the Huanghuai Wheat Region. Journal of Triticeae Crops, 4: 139-140 (in Chinese). doi: 1009-1041(2003)04-0139-02.
[2] Qi L. j., Hu X. X., Zhou G. Y., Wang S., Li J. M., Lu W., Wu L. N., Lu M. B., Sun L. J., Yang X. L., Song J. K. & Wang B. J. 2012, Analysis of Wheat Protein Quality in Main Wheat Producing Areas of China from 2004 to 2011. Scientia Agricultura Sinica, 20: 4242-4251 (in Chinese). doi: 10.3864/j.issn.0578-1752.2012.20.014.
[3] Zhao J. Y. & Yu Z. W. 2006, The Status and Development Strategy of Quality Wheat Production for Specific End- use in China. Chinese Agricultural Science Bulletin, 3: 171-174 (in Chinese). http://zntb.chinajournal.net.cn
[4] Song H. Y., Zhang H. C., Li J. & Wu Z. G. 2015, Loss of Harvest of China’s Grain-Acase Study of Wheat in Henan Province. Journal of Huazhong Agircultural Uineversity (Social Sciences Edition), 4: 1-6 (in Chinese). doi: 10.13300/j.cnki.hnwkxb.2015.04.001.
[5] Wang M. F., Lei Z. S., Zhang J. W., Wu Z. Q., Lei T. Y., Xu F. X., Yang P., Liu J. P. & Li W. 2017, Yield and Quality Analysis of Strong-Glrten Wheat in Huang-Huai Winter Wheat Region. Journal of Triticeae Crops, 1: 94-101 (in Chinese). doi: 10.7606/j.issn.1009-1041.2017.01.13.
[6] Song J. J., Chen J., Bai D., Jin Y., Zhao L. S. & Zhu T. Q. 2016, Correlation analysis of yield and quality characters in 33 new bread wheat lines. Journal of Henan Institute of Science and Technology (Natural Science Edition), 3: 1-6 (in Chinese). doi: 10.3969/j.issn.1008-7516.2016.03.001.
[7] Huang C. Y., Chi B., Qu H. Y., Lv J. H., Guan Y. A., Chu X. S., Sui X. X. & Li G. Y. 2004, Analysis on quality status of wheat cultivars in Shandong Province. Shandong Agricultural Sciences, 2: 12-15 (in Chinese). doi: 10.14083/j.issn.1001-4942.2004.02.004.
[8] Zhao Q., Sun M. H., Jiang S. L., Xin Q. G. & Li L. Z. 2015, Quality Character Analysis of Wheat Lines in Shandong Regional Tests in Recent Six Years. Shandong Agricultural Sciences, 7: 16-20 (in Chinese). doi: 10.14083 /j.issn.1001-4942.2015.07.004.
[9] Sun Z. J., Qu Y., Cheng D. G., Wang C. G., Li H. S., Song J. M., Cao X. Y., Lü J. H. a & Liu A. F. 2016, Analysis on Quality Status of New Wheat Varieties (Lines) Selected in Shandong During the Period of 12th Five-Year. Shandong Agricultural Sciences, 10: 12-19 (in Chinese). doi: 10.14083/j.issn.1001-4942. 2016.10.003.
[10] Shen Y. S., Wang X., Gu Z. Z., Yang Z. B. & Zhan Q. W. 2018, Quality analysis of 296 wheat varieties from the Huang-Huai wheat region planted in Huaibei area of Jiangsu. Acta Agriculturae Zhejiangensis, 10: 1617-1623 (in Chinese). doi: 10. 3969 /j.issn.1004-1524. 2018. 10. 01.
[11] Hu X. X., Sun L. J., Zhou G. Y., Wu L. N., Lu W., Li W. X., Wang S., YangX. L, Song J. K. & Wang B. J. 2016, Quality Variation of National Tested Varieties in Northern Winter Wheat Region and Yellow-Huai River Valley Winter Wheat Region from 2000 to 2015. Scientia Agricultura Sinica, 24: 4677-4686 (in Chinese). doi: 10.3864/j.issn.0578-1752.2016.24.001.
[12] Su D. M. 2005, Studies on Classificaton and Quality Evaluation of Staple Chinese Steamed Bread. China Agricultural University, Doctoral dissertation, 1 p. (in Chinese). https://kns.cnki.net/
[13] Liu A. H., He Z. H., Wang G. R., Wang D. S., Zhang Y. & Zhou G. Y. 2000, Investigation of Wheat Flour Quality for Northern Style Chinese Steamed Bread. Journal of the Chinese Cereals and Oils Association, 15: 10-15 (in Chinese). https://kns.cnki.net/
[14] Li C. W. & Liu Y. Q. 2008, Effect of wheat and wheat flour quality on steamed bread. Ceral and Food Industry, 2: 7-8, 14 (in Chinese). doi: 1672-5026-(2008)02-0007-02.
[15] Wan Z. & Yin Z. Q. 2005, Study on the Relationship between Starch Components and the Quality of Steamed Bread. Ceral and Feed Industry, 3: 13-14 (in Chinese). doi: 1003-6202(2005)03-0013-02.
[16] Qi B. J. 2004, Study on the Relationship between Wheat Flour Quality and Northern-Style Steamed Bread Quality. Journal of the Chinese Cereals and Oils Association, 3: 21-25 (in Chinese). https://kns.cnki.net/
[17] Wang X. D., Shen J. & Li Q. L. 2007, Research on Correlaton between Quality of Wheat Flour and Quality of Steamed Bread, Ceral and Feed Industry, 3: 10-12 (in Chinese). doi: 1003-6202(2007)03-0010-03.
[18] Z. H. He, J. Yang, Y. Zhang, K. J. Quail & R. J. Peña. 2004, Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 139: 257-267. doi: 10.1007/s10681-004-3283-z.
[19] Wang X. Z., Li H., Guo H. J. & Zhang L. 1998, The Relativity between Processing Characteristics of Wheat and Quality Characteristics of Steamed Bread. Journal of the Chinese Cereals and Oils Association, 6: 6-8 (in Chinese). https://kns.cnki.net/
[20] Zhang C. Q. & Li Q. Q. 1993, A Study on the Main Quality Characters Influencing the Steamed Bread Processing Quality of T. awstivum. Scientia Agricultura Sinica, 2: 39-46 (in Chinese). https://kns.cnki.net/
[21] Lu J., Zhang X. Z., Wu X. Y. & Huang T. R. 2002, Investigation on Correlation Between Quality Characters of Wheat and Processing Quality of Flour Food. Xinjiang Agricultural Sciences, 5: 290-292 (in Chinese). doi: 001-4330(2002)05-0290-03.
[22] Zhan D. Z. translated & S. D. Huang booked. 1997, Evaluation of quality index of steamed bun flour. Tritical Crops, 5: 54-56 (in Chinese). https://kns.cnki.net/
[23] Fan Y. D., Li S., Sun H. Y., Li R. J., Zhao Y., Zhao X. H. 2005, Relationship between wheat quality and chinese northern style hand-made steamed bread quality, Journal of the Chinese Cereals and Oils Association, 2: 16-20 (in Chinese) https://kns.cnki.net/
[24] Liu A. F., Cheng D. G., Li H. S., Song J. M., Zhao Z. D. & Liu J. J. 2010, Blending Flour Quality Characteristic and Steamed-bread Quality of Winter Wheat Jimai22 with High Yield. Chinese Agricultural Science Bulletin, 19: 52-57 (in Chinese). https://kns.cnki.net/
[25] Chen J., LV J. C., Zhu Z. G. & Wang C. 2006, The Effect of Sheeting on Dough Lateral -axial Stress Characteristics. Journal of the Chinese Cereals and Oils Association, 03: 44-47 (in Chinese). https://kns.cnki.net/
[26] Huang S. W., Liu C. H. & Xu Z. L. 2012, Effect of kneading on the air retention of steamed bun dough, Grain Engineering, 3: 67-70 (in Chinese). doi: 10.16167/j.cnki.1000-9868.2012.03.019.
[27] Xu J. T., Liu C. H., Yang Z. M. & Hao X. C. 2007, Effect of processing technology on the structure of steamed bread. Cereals and Oils Processing, 11: 104-106 (in Chinese). doi: 1673-7199(2007)11-0104-03.
[28] Li Y. Q. 2015, Effects of sheeting conditions on the properties of Chinese Steamed Bread. Henan University of Technology, Mater Dissertation, 05, p. 34-36 (in Chinese) https://kns.cnki.net/
[29] Liu C. H., Liu H. W., Chang Y. H. & Wu R. D. 2010, Effect of different fermentation time on quality of fermented steamed bun. Cereals and Oils Processing, 11: 63-65 (in Chinese). doi: 1673-7199(2010)11-0063-03.
[30] The super gluten wheat varieties were first released in China (in Chinese). 2019. http://m.iqilu.com/pcarticle/4372020. Accessed 10 Novermber 2019.
[31] China Wheat Industry Development Conference in 2019 (in Chinese). https://www.chinaseed114.com/news/21/news_104824.html. Accessed 20 December 2019”
[32] High-tech "staple food feast" - Food quality evaluation meeting of wheat new varieties (in Chinese). 2023. https://www.toutiao.com/article/7209683637665841698/?tt_from=weixin&wid=1701323071588. Accessed 15 March 2023.
[33] The first wheat variety quality appraisal meeting of south China steamed bun (in Chinese). 2023. http://www.haishu.gov.cn/art/2023/12/7/art_1229100378_58989771.html. Accessed 6 December 2023.
[34] Li W. 2001, Laboratory preparation and evaluation of steamed bun. Grain, oil and food science and technology, 01: 4-5. doi: 10.16210/j.cnki.1007-7561.2001.01.003 (in Chinese).
Cite This Article
  • 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

    Copy | Download

    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

    Copy | Download

    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

    Copy | 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}
    }
    

    Copy | Download

  • 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  - 

    Copy | Download

Author Information
  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China; Qingzhou Inspection and Testing Center, Qingzhou, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Crop Research Institute, Shandong Academy of Agricultural Sciences/National Key Laboratory of Wheat Breeding, Jinan, China

  • Sections