Steamed Breads

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

Produk Detail:

  • Author : Sidi Huang
  • Publisher : Woodhead Publishing
  • Pages : 206 pages
  • ISBN : 0081007248
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKSteamed Breads

Steamed Breads

Steamed Breads
  • Author : Sidi Huang,Diane Miskelly
  • Publisher : Woodhead Publishing
  • Release : 08 July 2016
GET THIS BOOKSteamed Breads

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

Dietary Fiber

Dietary Fiber
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 27 June 2019
GET THIS BOOKDietary Fiber

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food

Asian Foods

Asian Foods
  • Author : Catharina Y.W. Ang,Keshun Liu,Yao-Wen Huang
  • Publisher : CRC Press
  • Release : 05 April 1999
GET THIS BOOKAsian Foods

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or

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Traditional Chinese Foods
  • Author : Li Zaigui,Tan Hongzhuo
  • Publisher : Nova Science Pub Incorporated
  • Release : 06 March 2021
GET THIS BOOKTraditional Chinese Foods

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis

Physicochemical and Nutritional Properties of Chinese Steamed Bread and Fresh Noodles Fortified with Linseed (Linum Usitatissimum)

Physicochemical and Nutritional Properties of Chinese Steamed Bread and Fresh Noodles Fortified with Linseed (Linum Usitatissimum)
  • Author : Jiecheng Li
  • Publisher : Unknown Publisher
  • Release : 06 March 2021
GET THIS BOOKPhysicochemical and Nutritional Properties of Chinese Steamed Bread and Fresh Noodles Fortified with Linseed (Linum Usitatissimum)

Originated from China, Chinese steamed bread (CSB) and noodles are staple foods made from wheat. They are recognized as high glycaemic index (GI) food and medium glycaemic index food, respectively. Foods of high GI can increase postprandial blood sugar level rapidly, and raise the risks of diseases, such as obesity, Type 2 diabetes, and cardiovascular diseases. Linseed, as a source of abundant dietary fibre and phenolic compounds, was used to fortify CSB and noodles to produce novel functional foods in this

The Ultimate Rice Cooker Cookbook

The Ultimate Rice Cooker Cookbook
  • Author : Beth Hensperger
  • Publisher : ReadHowYouWant.com
  • Release : 01 April 2010
GET THIS BOOKThe Ultimate Rice Cooker Cookbook

Rice cookers are perfect for how we cook today - versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Creme with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.

Pacific People and Their Food

Pacific People and Their Food
  • Author : A. B. Blakeney,L. O'Brien
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 06 March 1998
GET THIS BOOKPacific People and Their Food

Pacific People and Their Food is the proceedings of AACC's Fifth Pacific Rim Symposium held in conjunction with the 48th Australian Cereal Chemistry Conference of the Royal Australian Chemical Institute (RACI) in Cairns, Australia, August 13-22, 1998. The symposium was convened in response to the global impact that Pacific Rim countries are making on food production, processing and consumption patterns.