Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Steamed Breads
Ingredients, Processing and Quality
Examining all aspects of steamed bread and steamed bun technology, this practical guide coversclassification, flour quality requirements, ingredients, production methods, bread faults and solutions, storage, food safety, nutrition, and future trends
Sidi Huang (Author), Diane Miskelly (Author)
9780081007150, Elsevier Science
Hardback, published 19 July 2016
206 pages
22.9 x 15.1 x 2 cm, 0.48 kg
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.
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
Subject Areas: Food & beverage technology [TDCT]
