Doughs used for production of Chinese steamed breads contain less added water ( 10% to 15% reduction) than equivalent doughs used for production of European-style breads. This reduction in amount of water available for gluten hydration affects the mechanism of dough development. During mixing, the gluten in steamed bread doughs is not initially pulled away from the starch and subsequently developed into a continuous network. The majority of the gluten surrounds the starch at all stages during mixing. Although there is little visible change in dough microstructure bread quality is still influenced by mixing.
Huang, Sidi and Moss, R.
"Light Microscopy Observations on the Mechanism of Dough Development in Chinese Steamed Bread Production,"
4, Article 2.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol10/iss4/2