{"product_id":"steamed-breads-ingredients-processing-and-quality-hardback-9780081007150","title":"Steamed Breads; Ingredients, Processing and Quality (Hardback) 9780081007150","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eSteamed Breads\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eIngredients, Processing and Quality\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eExamining 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\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eSidi Huang (Author), Diane Miskelly (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081007150, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 19 July 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e206 pages\u003cbr\u003e22.9 x 15.1 x 2 cm, 0.48 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eSteamed Breads: Ingredients, Processing, and Quality\u003c\/i\u003e 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. \u003c\/p\u003e  \u003cp\u003eSteamed 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, \u003ci\u003eSteamed Breads\u003c\/i\u003e 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eChapter 1. Introduction to Steamed Bread\u003c\/p\u003e   \u003cp\u003eChapter 2. Classification of Steamed Breads and Buns\u003c\/p\u003e   \u003cp\u003eChapter 3. Major Ingredients for Dough\u003c\/p\u003e   \u003cp\u003eChapter 4. Optional Ingredients for Dough\u003c\/p\u003e   \u003cp\u003eChapter 5. Steamed Buns and Steamed Rolls—Fillings and Their Preparation\u003c\/p\u003e   \u003cp\u003eChapter 6. Dough Preparation and Processing\u003c\/p\u003e   \u003cp\u003eChapter 7. Processing—Making Products\u003c\/p\u003e   \u003cp\u003eChapter 8. Frozen Steamed Products and Frozen Doughs\u003c\/p\u003e   \u003cp\u003eChapter 9. Laboratory Preparation and Evaluation of Steamed Bread\u003c\/p\u003e   \u003cp\u003eChapter 10. Overcoming Steamed Bread Faults\u003c\/p\u003e   \u003cp\u003eChapter 11. Steamed Bread Spoilage, Food Safety, and Staling\u003c\/p\u003e   \u003cp\u003eChapter 12. Nutrition of Steamed Products\u003c\/p\u003e   \u003cp\u003eChapter 13. Future Trends\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649112559896,"sku":"9780081007150","price":83.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081007150_18fde770-080e-4e90-a37d-3a4ca352d544.jpg?v=1695004123","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/steamed-breads-ingredients-processing-and-quality-hardback-9780081007150","provider":"Freshly Printed Books","version":"1.0","type":"link"}