Effect of Wheat Flour Humidity on Flour Quality and Steamed Bread Quality

To study the moisture content,crude protein content,wet gluten content,fatty acid value,etc. of flour in flour with common gluten flour at room temperature(25℃)and different humidity(50%,65% and 80%),and to prepare the dough acidity and sensory qualities of steamed bread. The experimental results showed that under the condition of humidity 80%,the moisture content of the flour changed with the storage time(p<0.05). At the same storage time,the higher the humidity,the lower the gluten content. Under different humidity(50%,65%,80%),the fatty acid value of flour increased with the storage time(p<0.05). The acidity of the fermented dough made from the flour of different humidity(50%,65%,80%)storage decreased first and then increased,and the sensory score of the steamed bread showed a downward trend(p<0.05). Flour in different humidity(50%,65%,80%)storage process,the dough was stored for 30 days and the acidity of the dough was significantly reduced after proofing(p<0.05). With the extension of the storage period,the acidity of the dough made from the flour at a humidity of 50% increased but did not exceed the original dough acidity. With the increase of storage humidity,the acidity of the dough increased significantly,the sensory scores showed that the higher the humidity in the storage environment,the faster the quality of the flour produced by the flour will decline,and the taste of the steamed bread made after 80% humidity for 60 days will be poor,and the humidity was 50% stored 120 d can still be used to process steamed bread. Conclusion:During the storage of flour,the greater the humidity,the faster the quality of the flour is reduced,which in turn affects the quality of the steamed bread.