By exploring the effect of flour extraction rate on wheat flour and quality of steamed bread, the aim of this study was to setermine suitable flour extraction rate for steamed bread. Flour yield is taken from the production line of 33%, 43%, 54%, 59%, 65%, 70%, 75% and 80%, and to determine the basic physical and chemical properties and quality of steamed bread. The results showed that when the flour extraction rate increased, L* decreased, a*, b*, ash, wet gluten content and settlement value increased. In addition, gluten index first increased and then decreased, the grain size of wheat flour with 75% yield was the lowest, and the damaged starch content was the highest. With the increase of flour extraction rate, the specific volume of steamed bread first rose and then fell, and it reached the maximum when the yield was 65%. Meanwhile, L* decreased and a* increased, the hardness and chewability of steamed bread first decreased and then increased. Moreover, it was the minimum when the yield was 54%-75% with high elasticity, resilience and cohesiveness. In general, under above conditions, the characteristics of wheat flour were better when the yield was low, and the quality of steamed bread was the best when the yield was 54%-65%. Too low or too high yield will have an adverse effect on the quality of wheat flour and steamed bread.
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