Steamed-Chinese Bread

AWB hard wheat is made up of specific hard-grained white wheat varieties selected for superior milling performance and excellent dough quality. It is segregated at a guaranteed minimum protein level of 11.5%. Suited to the production of a wide range of baked products including European-style pan and hearth breads, Middle Eastern flat breads, and Chinese steamed products such as mantou and pao, as well as Chinese-style yellow alkaline noodles. 

With a minimum protein level of 10%, AWB premium white is ideally suited for the production of a variety of Asian noodles, including Hokkien, instant, and fresh noodles. It is also suitable for Middle Eastern- and Indian-style breads, and Chinese steamed bread. 

AWB standard white is widely recognized as a highly versatile medium- to low-protein white wheat product representing excellent value for straight milling or blending purposes. This multipurpose wheat is used for the production of Middle Eastern, Indian, and Iranian flat breads, European breads and rolls, and Chinese steamed bread. 

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

FIGURE 10.3 General flowchart of processes to produce yeast-raised fermented breads. (Photograph of Chinese steamed bread courtesy of Dr. F.C. Wang, Henan University of Technology, China.)... 

Typical Formulas for the Elaboration of Chinese Steamed, French, Bagels, Pita, or Arabic and Pretzel Breads ... 

---