Abstract
Abstract Effect of ratio of different leavening agents (yeast and Jiaozi) on the quailty of Chinese steamed bread was investigated in this study. The yeast and Jiaozi were mixed at the ratio between 1 to zero to 1 to 4. The results showed that when the ratio is 4 to 1, the steamed bread had the highest sensory score. The whiteness, specific volume and hardness of the steamed bread prepared by the ratio could be as same as that by yeast and the flavor was much better than that by yeast. Therefore, when the ratio between yeast and Jiaozi was 4 to 1 the best quality of steamed bread can be obtained.
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