Development of fortified Chinese steamed bread using ginger, apple and fiber

Abstract

Chinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber. The content of moisture, dry matter, fat, protein, fiber was affected due to add three new ingredients. Sensory evaluation found that fortified CSB was accepted by people. Results showed that the quality and taste of fortified CSB were better than normal CSB when the amount of ginger powder, dried apple crispy, fibersol2 was 1g/100g, 10g/100g, 1g/100g of wheat flour respectively.