JIA-2019-11

Journal of Integrative Agriculture 2019, 18(11): 2652–2663 RESEARCH ARTICLE Available online at www.sciencedirect.com ScienceDirect Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread Ji-Eun Kim 1 , Byung-Kee Baik 2 , Chul Soo Park 1 , Jae-Han Son 3 , Chang-Hyun Choi 3 , Youngjun Mo 3 , Tae-Il Park 3 , Chon-Sik Kang 3* , Seong-Woo Cho 1* 1 Department of Crop Science & Biotechnology, Chonbuk National University, Jeonju 54896, Korea 2 USDA-ARS CSWQRU, Soft Wheat Quality Laboratory, Wooster, OH 44691, USA 3 National Institute of Crop Science, Rural Development Administration, Wanju 55365, Korea Abstract The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style Chinese steamed bread (NSCSB). KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb. KSSB showed lower height, larger diameter and volume of steamed bread, higher stress relaxation, and softer texture of crumb than NSCSB. The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB. About 90% of variability in the height and volume of KSSB could be predicted from protein content, mixing tolerance of Mixograph, average particle size of flour, final viscosity and solvent retention capacity. Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB. Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread (704.7 mL) than Glu-A3d allele (645.8 mL) in KSSB, although there was no significant difference in volume of NSCSB by glutenin compositions. Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB, Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB. Hard wheat showed higher height and volume of steamed bread, and lower stress relaxation and hardness of crumb than soft wheat in KSSB. Keywords: steamed bread, quality, wheat, flour, evaluation 1. Introduction Steamed bread has been consumed in Southeast Asia including China, Japan, and Korea for a long time. Steamed bread is known to originate from the Chinese steamed bread of Han Dynasty, and is different from pan bread baking that the dough of steamed bread is fermented and steamed (Huang and Miskelly 2016). The shape and taste of steamed bread are different by preference of consumption area, and the ingredients are also various by area (Huang and Miskelly 2016). Generally, the main ingredients of steamed Received 29 November, 2018 Accepted 28 February, 2019 Correspondence Chon-Sik Kang, Tel/Fax: +82-63-238-5453, E-mail: kcs1209@korea.kr; Seong-Woo Cho, Tel: +82-55-751- 3225, Fax: +82-55-751-3229 , E-mail: tottoriu2009@naver.com * These authors contributed equally to this study. © 2019 CAAS. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http:// creativecommons.org/licenses/by-nc-nd/4.0/) . doi: 10.1016/S2095-3119(19)62668-7