In this study, different starches were selected to completely replace wheat starch in flour by the method of separation and recombination, and then mixed with gluten protein according to the proportion of the original flour, to study the effect of the composition, structure, and properties of starch on the quality of flour and steamed bread. Results showed that the size of starch grain affected the formation of gluten network and strength of gluten, and then affected the tensile properties of dough. The stabilization time of the potato starch reconstituted powder was similar to that of the original flour (7.25 min), while the stabilization time of the other reconstituted powder decreased significantly, the degree of weakening increased, and the quality of the flour became worse. The steamed bread made of corn starch, pea starch, and potato starch had the higher hardness, adhesive, chewiness, and elasticity, while the cassava starch had the highest viscosity and cohesion, and the corn starch had the best resilience. The surface of steamed bread made of cassava starch recombinant powder was obviously wrinkled, and the rest of the recombination powder steamed bread surface was smoother. In general, potato starch had a larger grain size, higher water retention and expansion, and could better fill gluten network than other starches, so the quality of the recombinant flour steamed bread was better.
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