- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
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.
Contents
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
