The study explored the basic characteristics, flour properties, blowing characteristics, and quality of steamed bread made by Yongliang No.4 and Bamai No.22 by adding different ratios (0%, 1%, 3%, 5%, and 7%) of wheat germ protein.Results showed that the protein, ash, and hydrolyzed amino acid content of wheat flour increased with the increasing germ protein addition.Moreover, the P value of dough blowing characteristics and hardness, adhesion, chewiness, and the b* values of color difference of steamed bread gradually increased.Furthermore, the whiteness of wheat flour, the protein weakening degree of the dough, the L and G values of blowing characteristic, and elasticity, cohesion, repulsiveness, and the L* values of color difference showed a decreasing trend.Additionally, the formation time and stability time of dough showed a first increasing and then decreasing trend.All those differences between different addition ratios were statistically significant (P<0.05).Sensory ratings generally decreased as increasing the proportion of germ protein.Yongliang No.4 and Bamai No.22 steamed bread obtained the highest sensory ratings at 1% and 3% proportion of germ protein, respectively.Considering the above factors, rheological properties, blowing characteristics, and quality of the steamed bread, it was more appropriate to add 1% and 3% germ protein to Yongliang No.4 and Bamai No.22 wheat flours, respectively.This results provide a useful reference for further processing and utilization of wheat germ protein.
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