Chinese steamed bread is the most popular traditional fermented
wheat food in China, representing approximately 40% of wheat consumption in China.Two types of steamed bread, northern and southern styles,are generally recognized based on the production process, the composition of ingredients and consumption regions. Most presearch focuses on northern style steamed bread, since it is an important staple food in the wheat-growing area of northern China.The northern style steamed bread has a higher arch domed shape,dense structure and a very chewy eating quality. The traditional procedure for northern style steamed bread making includes mixing of the dough, full fermentation, neutralization,
remixing and molding, proofing, and steaming. Remixing is the critical
and unique stage for making northern style steamed bread. After the dough is fully fermented,
more flour is mixed in at a ratio of additional flour up to 40% by
weight, which is called remixed fermentation dough. Much of the
steamed bread in rural China is still produced this way. Sometimes
the remixing step is also used in industry in recent years.