EVALUATION OF SOME CHARACTERISTICS OF CHINESE STEAMED BUNS PREPARED FROM CANADIAN WHEAT FLOURS

A laboratory procedure for preparing and evaluating end-product characteristics of Chinese steamed buns from Canadian wheat flours is described. A-blend of 60% Canada Western Red Winter (80% patent) and 40% Canada Western Soft White Spring (straight grade) wheat flours was evaluated and subsequently used as the control flour. Buns were prepared by a straight dough procedure using only flour, yeast and water. Evaluation of bun quality included measurement of volume with a loaf volumeter, symmetry by the width-to-height ratio, physical measurements of hardness, cohesiveness and gumminess with the Instron Universal Testing Machine, and color (L*, a*, b*) of crust and crumb using the HunterLab Labscan II Colorimeter. Buns prepared from different classes of Canadian wheats were evaluated. Both Canada Western Red Winter and Canada Western Red Spring wheat flours produced steamed buns which were similar to the control, whereas those made from a non-blended Canada Western Soft White wheat flour produced a less appealing product.