Steamed breads: ingredients, processing and quality
by Huang, Sidi
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future …
Read More ↓Title Statements
- Full title :Steamed breads : ingredients, processing and quality / Sidi Huang, Diane Miskelly.
Summary
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Read More ↓Edition Statements
- Publication Date:2016.
Publication Statements
- Publisher(s):Woodhead Publishing is an imprint of Elsevier
- Place of Publication:Duxford, United Kingdom
- Language:eng
- Publication Date:2016.
Notes
Includes index.
The Physical Object
- Description:1 online resource
Edition Identifiers
- ISBN:9780081007242, 0081007248, 0081007159, 9780081007150
- oclc:ocn957130273
- LC Classification:TX769
- Dewey Decimal:641.81/5
Table of Contents
Chapter 1: Introduction to steamed bread<br>Chapter 2: Classification of steamed bread and buns<br>Chapter 3: Major ingredients for dough<br>Chapter 4: Optional ingredients for dough<br>Chapter 5: Steamed buns and steamed rolls -- Fillings and their preparation<br>Chapter 6: Dough preparation and processing<br>Chapter 7: Processing -- Making products<br>Chapter 8: Frozen steamed products and frozen doughs<br>Chapter 9: Laboratory preparation and evaluation of steamed bread<br>Chapter 10: Overcoming steamed bread faults<br>Chapter 11: Steamed bread spoilage, food safety and staling<br>Chapter 12: Nutrition of steamed products<br>Chapter 13: Future trends
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