The researchers mixed overozonized wheat flour with regular wheat flour at different ratios to see how it affected the quality of the flour and steamed bread. They found that adding overozonized flour increased the pH of the mixed flour and the amount of insoluble polymeric protein. The mixed flour had better dough properties and pasting properties compared to just overozonized flour. The steamed bread made from the mixed flour had a larger volume and better texture than bread made from just overozonized flour. Overall, mixing overozonized flour with regular flour can improve the quality of the final product, with the best results seen when using a higher ratio of regular flour to overozonized flour.