Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry. This study analyzes the current market supply of whole wheat steamed bread, the enforcement of domestic product standards for steamed bread, the physicochemical quality evaluation of commercially available whole wheat steamed bread, and explores potential pathways for future standardization of whole wheat steamed bread. Among more than 120 commercially available whole wheat steamed bread, 16 representative samples were selected and acquired for evaluation and analysis of their physicochemical quality. The results showed that the moisture content of the commercially available whole wheat steamed bread ranged from 38.36% to 45.29%, with an average of 41.79%. The specific volume ranged from 1.36 to 2.65 g/mL, with an average of 1.77 g/mL. The pH value ranged from 5.09 to 7.38, with an average of 6.19. The alkylphenol content ranged from 21.15 to 167.87 μg/g, with an average of 81.93 μg/g. The total dietary fiber content ranged from 3.38 to 9.28 g/100 g, with an average of 5.52 g/100 g. Except for moisture content and pH, the other indicators showed a relatively high degree of dispersion (CV > 20%). The study indicates that the quality of whole wheat steamed bread varies significantly, it is urgent to accelerate the development of quality standards and production process regulations for whole wheat steamed bread to promote the healthy development of the whole wheat product market.