Steamed breads: ingredients, processing and quality
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 classificatio...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford, United Kingdom
Woodhead Publishing is an imprint of Elsevier
2016
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 303 |
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Includes index |
| Beschreibung: | 1 online resource |
| ISBN: | 9780081007242 0081007248 9780081007150 |
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| author | Huang, Sidi Miskelly, Diane |
| author_facet | Huang, Sidi Miskelly, Diane |
| author_role | aut aut |
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| author_variant | s h sh d m dm |
| building | Verbundindex |
| bvnumber | BV044390317 |
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| dewey-full | 641.81/5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.81/5 |
| dewey-search | 641.81/5 |
| dewey-sort | 3641.81 15 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:38Z |
| institution | BVB |
| isbn | 9780081007242 0081007248 9780081007150 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Huang, Sidi Verfasser aut Steamed breads ingredients, processing and quality Sidi Huang, Diane Miskelly Duxford, United Kingdom Woodhead Publishing is an imprint of Elsevier 2016 1 online resource txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 303 Includes index 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 Bread fast Steaming (Cooking) fast Bread Steaming (Cooking) Miskelly, Diane aut http://www.sciencedirect.com/science/book/9780081007150 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Huang, Sidi Miskelly, Diane Steamed breads ingredients, processing and quality Bread fast Steaming (Cooking) fast Bread Steaming (Cooking) |
| title | Steamed breads ingredients, processing and quality |
| title_auth | Steamed breads ingredients, processing and quality |
| title_exact_search | Steamed breads ingredients, processing and quality |
| title_full | Steamed breads ingredients, processing and quality Sidi Huang, Diane Miskelly |
| title_fullStr | Steamed breads ingredients, processing and quality Sidi Huang, Diane Miskelly |
| title_full_unstemmed | Steamed breads ingredients, processing and quality Sidi Huang, Diane Miskelly |
| title_short | Steamed breads |
| title_sort | steamed breads ingredients processing and quality |
| title_sub | ingredients, processing and quality |
| topic | Bread fast Steaming (Cooking) fast Bread Steaming (Cooking) |
| topic_facet | Bread Steaming (Cooking) |
| url | http://www.sciencedirect.com/science/book/9780081007150 |
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