Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

Steamed Breads

Ingredients, Processing and Quality

Inbunden, Engelska, 2016

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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.

Provides the first comprehensive reference on steamed breads and steamed buns
Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research
Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world
Includes 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

Produktinformation

Utgivningsdatum2016-07-19
Mått152 x 229 x 0 mm
Vikt480 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor206
FörlagElsevier Science
ISBN9780081007150

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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). Diane (Di) Miskelly has over forty years’ experience in cereal science and technology in public and private sectors. Including consultancies to wheat, milling and food industries, wheat and grains research, Asian product research and development and manufacturing and commercial customer and internal company technical support in raw materials and processing of Asian and Middle eastern end products. She is widely published in cereals and grains in general, with a recent focus on publications in Asian foods.Diane Miskelly, of Westcott Consultants, Australia, has more than forty years’ experience in cereal science and technology in public and private sectors, including consultancies to wheat, milling and food industries, wheat and grains research, and Asian product research and development and manufacturing.

Chapter 1. Introduction to Steamed BreadChapter 2. Classification of Steamed Breads and BunsChapter 3. Major Ingredients for DoughChapter 4. Optional Ingredients for DoughChapter 5. Steamed Buns and Steamed Rolls—Fillings and Their PreparationChapter 6. Dough Preparation and ProcessingChapter 7. Processing—Making ProductsChapter 8. Frozen Steamed Products and Frozen DoughsChapter 9. Laboratory Preparation and Evaluation of Steamed BreadChapter 10. Overcoming Steamed Bread FaultsChapter 11. Steamed Bread Spoilage, Food Safety, and StalingChapter 12. Nutrition of Steamed ProductsChapter 13. Future Trends