The wheats are milled to produce a great variety of products.
Wheats differ in hardness, texture, protein content, and starch content.
Consequently, their functional properties when processed also differ. Information was needed on the desired characteristics of wheats for the production of Chinese steamed bread and oriental noodles. Research Studies have been completed concerning the wheat characteristics needed to produce Chinese steamed bread. A formula for wheat flour testing including yeast level, fermentation time, and sugar level was developed. A methodology for determining desirable physical dough testing properties involving additives such as shortening was also created.