Abstract:

The property parameters of wheat flours from 128 cultivars grown in Huang-Huai area of China and the quality
characteristics of steamed buns made from them were determined. Along with this, correlation analysis and analysis of
variance were employed to analyze the effects of wheat flour properties on bun quality. The results showed that ash content,
total protein content, gluten index, stability time, softening degree, resistance to extension, extensograph energy, extension
length, L*, and b* were the most important factors that affect the quality of the staple food steamed buns. In addition, 20
wheat varieties such as Aikang 58, Taikong 6, Zhoumai 22, Hengguan 35, Aobai 8008, Xinmai 798, Anmai 1, Zhoumai 27,
Yumai 58, Luomai 4, Bainong 160, Xiaoyan 22, Luomai 21, Jimai 21, Longping 9987, Wanmai 369, Yumai 49-198,
Zhongmai 2, Zhengmai 379, and Yumai 52 were chosen successfully as the best special wheat varieties for the staple food
steamed buns. The appropriate ranges of important wheat flour traits for making high-quality steamed buns as a staple food
were suggested as follows: ash content less than 0.55%, total protein content 13.2%–15.8 %, gluten index 51.1%–81.5%,
stability time 4.5–7.1 min, softening degree 66.5–92.1 FU, resistance to extension 218.6–300.6 EU, extensograph energy
80.8–91.5 cm2, extension length 167.2–201.3 mm, L* value 93.0–94.3, and b* value 8.7–11.7.

Key words: staple food, steamed buns, special flour, quality