Abstract: The wheat flour quality affects the water absorption speed. In this study, based on different water absorption speed, the changes in dough characteristics and steamed bread quality under the same kneading conditions were studied. The water absorption speed was defined as the ratio between the amount of water added and the time consumed when the dough consistency reaches the maximum by a farinograph. The silty characteristics, wet gluten content, gluten index, free sulfhydryl, disulfide bond content of wheat flour, dough texture characteristics, specific volume and the height-diameter ratio and texture characteristics of steamed bread at different water absorption speeds were measured. Results showed that as the water absorption speed increased from 0.17 to 3.87 g/s, the stability time of the dough and the quality index of flour quality decreased significantly with the wet gluten content dropping from 38.81% to 19.19%, and the disulfide bond content dropping from 13.31 to 9.05 μmol/g. The texture properties of the dough first increased and then decreased, and a downward trend after proofing for 45 minutes was also been observed. The specific volume of steamed bread decreased from 2.67 to 2.27 mL/g, and the height-diameter ratio decreased from 0.68 to 0.56. Moreover, the hardness, adhesiveness and chewiness of steamed bread decreased. In general, the dough made from wheat flour with low water absorption speed was hard, and the steamed bread was chewy. But the dough and steamed bread made from wheat flour with high water absorption speed were soft.
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