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Influence of water absorption and mixing time on dough and steam bread quality using Canadian
wheat. D. W. HATCHER (1), M. J. Anderson (1), B. X. Fu (2), P. Chen (2), and L. Malcolmson (2).
(1) Grain Research Laboratory, Canadian Grain Commission; (2) Canadian International Grains Institute.
Steam bread is a major staple in Asia with each region having local
characteristic preferences. Water absorption is significantly lower, below 50%, than regular pan bread and
currently there is no objective method for determining optimum absorption levels or mixing time. Flour
derived from Canada Western Red Winter (CWRW) and Canada Prairie Spring White (CPSW) wheat were
evaluated using response surface methodology to determine optimum steam bread processing. Water
absorption and mixing time, using a quadratic model, were found to account for 89 and 94% of the variance
in the steam bread height and 78 and 85% of the bread's volume respectively. Differences due to wheat
class were detected due to the two processing variables on skin color as CPSW L*, a* and b* were
significantly affected while only b* in the CWRW steam bread was influenced. Crumb color for both wheat
flours was found to be significant effected by water absorption and mixing time with CPSW consistently
displaying larger correlations for L*, a* and b*. Dough characteristics of extensibility and stickiness were
also found to be significantly affected by these factors.
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