Steamed Breads
Ingredients, Processing and Quality
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....
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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.
Bibliographische Angaben
- Autoren: Sidi Huang , Diane Miskelly
- Verlag: Woodhead Publishing
- EAN: 9780081007150
Autoren-Porträt von Sidi Huang, Diane Miskelly
Sidi Huang is a Senior Research Scientist at Grain Growers Ltd. (formally BRI Research) North Ryde, N.S.W. Australia. He specialises in the production of a variety of foods suited to Asian markets using Australian wheat. Research focuses on Chinese steamed bread: classification, optimisation of laboratory processing procedures, establishment of steamed bread quality evaluation systems. Has carried out investigations on the flour quality requirements for each style steamed bread and verifying the effects of ingredients, processing and other factors on quality. Significantly improved the understanding of the impact of wheat quality on Chinese steamed bread and identified the potential for Australian wheat for steamed bread. He is widely published on the topic of steamed breads.Sidi Huang is an internationally recognized expert on Asian steamed breads. He has conducted research into steamed breads both in China and Australia, where he was employed as Senior Research Scientist at Grain Growers Ltd. (formerly BRI Research in North Ryde, Australia).Inhaltsverzeichnis zu „Steamed Breads “
Chapter 1. Introduction to Steamed Bread
Chapter 2. Classification of Steamed Breads and Buns
Chapter 3. Major Ingredients for Dough
Chapter 4. Optional Ingredients for Dough
Chapter 5. Steamed Buns and Steamed Rolls-Fillings and Their Preparation
Chapter 6. Dough Preparation and Processing
Chapter 7. Processing-Making Products
Chapter 8. Frozen Steamed Products and Frozen Doughs
Chapter 9. Laboratory Preparation and Evaluation of Steamed Bread
Chapter 10. Overcoming Steamed Bread Faults
Chapter 11. Steamed Bread Spoilage, Food Safety, and Staling
Chapter 12. Nutrition of Steamed Products
Chapter 13. Future Trends
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