International Journal of Applied Agricultural Sciences

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

Received: Jan. 15, 2024    Accepted: Jan. 25, 2024    Published: Feb. 05, 2024
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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.

DOI 10.11648/ijaas.20241001.15
Published in International Journal of Applied Agricultural Sciences ( Volume 10, Issue 1, February 2024 )
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
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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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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  • 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  - 

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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

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