The effects of different proportions of pea flour on the physicochemical properties, sensory evaluation and texture of steamed bread were studied,and the nutrient components of steamed bread were determined. The results showed that： pea flour weakened the dough structure, influenced the quality of steamed bread. With the increase of pea flour, the water absorp- tion of dough first increased and then reduced,and the formation time and stability time gradually reduced; When the adding a- mount of pea flour was more than 10%, the P value,L value ...
