Cereal Chem 67:471-475   |  VIEW ARTICLE

Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.

G. L. Rubenthaler, M. L. Huang, and Y. Pomeranz. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The characteristics of traditional soft Chinese steamed bread were studied with various combinations of formula ingredients and fermentation proofing procedures. Properties sought and followed were a large volume with a soft, moist, and uniformly fine-textured crumb, and a smooth semiglossy and white surface. Those properties were significantly affected by dough water absorption, sugar-yeast combinations, and corresponding fermentation and proof times. A response surface methodology program was used to determine the best combinations of sugar, yeast, and fermentation and proof time to give the highest quality steamed bread. An optimum formula was found with 8% sugar and either 1.0% instant active dry yeast or 1.5% fresh baker's yeast with a 3.5- hr fermentation, 58-min proofing, and 10-min steaming. Protein quantity as well as quality had a significant effect on the quality of steamed bread produced. Weak soft wheats benefited from increases in protein content. Wheat cultivar, class, and year or location were found to influence steamed bread quality. Breads of equally satisfactory quality were made using either a sponge- dough or a straight-dough procedure and with a dough leavened by either fresh or instant active dry yeast.