Abstract:

The objective of this research was to explore the effect of waxy wheat flour on physicochemical properties of flour
blending and steamed bread quality. The pasting and rheological properties of blends of waxy wheat flour with ordinary flour at
different proportions were measured by RVA, brabender farinograph and extensograph. Then, a series of quality parameters of
steamed bread were determined. Results showed that all viscosity relevant parameters in RVA test such as pasting temperature,
peak viscosity, breakdown and retrogradation became weaker with increasing waxy flour proportion, especially the retrogradation
value, which showed a significant decrease. The water-absorbing capacity of dough was increased by increasing waxy flour
proportion, but the development time, stability time and quality number of dough exhibited reducing downward trend. All of these
parameters showed a significant difference when adding waxy wheat at a proportion of exceeding 25.0%. The area under the curve,
resistance to extension and resistance-extensibility ratio increased, but the extensibility parameters reduced with prolonged proofing
time. The flour blending with waxy wheat flour significantly affected the quality of steamed bread. The flour blending with
20.0%–30.0% waxy wheat flour could effectively improve the surface and interior texture, volume and total sensory evaluation
scores of steamed bread. If adding 25.0% waxy wheat flour into ordinary wheat four, steamed bread would reveal the best quality
and the highest scores in sensory evaluation.

Key words: waxy wheat flour, flour blending, pasting properties, rheological properties, steamed bread