The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

Table 4

Quality characteristics of wheat flour for making different steamed bread.

Classification	Wet gluten content	Whiteness	Ash	Stability time	Resistance to extension	Extensibility
Northern steamed bread	26.5%–33.5%	≥80%	0.48%∼0.6%	3.7–7 min	260∼420 EU	130∼210 mm
Southern steamed bread	≤25%	≥80%	≤0.56%	≤2 min	480∼630 EU	≤110 mm