Abstract: In order to explore the effect of egg white powder on the characteristics of proso millet-wheat flour dough and the quality of steamed bread, doughs added with different proportions of egg white powder were observed by scanning electron microscopy and investigated by dynamic rheological analysis and infrared spectroscopy. The specific volume and texture of the resulting steamed breads were determined, and they were assessed by an electronic nose and sensory evaluation. The results showed that the addition of egg white powder enhanced the ability of gluten to wrap starch. As the amount of egg white powder increased, the elastic modulus of the dough increased firstly and then decreased after reaching a maximum value at an addition level of 3%, while the viscous modulus gradually decreased. The α-helix content of the dough showed an upward trend, while the opposite was true for the β-sheet content. In general, the considerable increase in the α-helix content observed suggested that the dough was relatively stable. As the amount of egg white powder increased, the specific volume of proso millet-wheat flour steamed bread increased firstly and then decreased after reaching a maximum at an addition level of 3%. The hardness and chewiness of steamed bread increased. Moreover, the contents of the flavor substance alcohols, aldehydes and ketones in steamed bread changed with the addition of different proportions of egg white powder. Upon addition of 3% egg white powder, the sensory evaluation score was within the acceptable range.

Key words: egg white powder; prosomille flour; wheat flour; dough characteristics; steamed bread quality