Steamed Breads

Ingredients, Processing and Quality

1st Edition - July 8, 2016
Authors: Sidi Huang, Diane Miskelly
Language: English
Hardback ISBN:
9 7 8 - 0 - 0 8 - 1 0 0 7 1 5 - 0
eBook ISBN:
9 7 8 - 0 - 0 8 - 1 0 0 7 2 4 - 2

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those intereste… Read more

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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.

Related Titles
Woodhead Publishing Series in Food Science, Technology, and Nutrition
Preface
Chapter 1. Introduction to Steamed Bread
- 1.1. Introduction
- 1.2. Steamed Product Types
- 1.3. Similarities and Differences Between Baked and Steamed Bread
- 1.4. Similarities Between Steamed Buns and Other Wheat-Based Products
- 1.5. Current Status
- 1.6. Production of Steamed Products Outside Asia
- 1.7. Conclusion
Chapter 2. Classification of Steamed Breads and Buns
- 2.1. Introduction
- 2.2. Differences in Ingredients
- 2.3. Differences in Physical Properties and Eating Quality
- 2.4. Differences in Flour Quality Requirements
- 2.5. Geographic Preferences
- 2.6. Conclusion
Chapter 3. Major Ingredients for Dough
- 3.1. Introduction
- 3.2. Flour
- 3.3. Flour Quality for Steamed Bread
- 3.4. Preharvest Rain-Damaged (Sprouted) Wheat
- 3.5. Flour Aging
- 3.6. Water
- 3.7. Sourdough
- 3.8. Yeast
- 3.9. Conclusion
Chapter 4. Optional Ingredients for Dough
- 4.1. Introduction
- 4.2. Other Flours
- 4.3. Dietary Fiber
- 4.4. Sugar
- 4.5. Salt
- 4.6. Fats and Edible Oils
- 4.7. Alkali
- 4.8. Leavening Agents
- 4.9. Soy Flour
- 4.10. Ascorbic Acid
- 4.11. Emulsifiers
- 4.12. Enzymes
- 4.13. Combination Application of Emulsifiers, Enzymes, and Other Additives
- 4.14. Gums and Hydrocolloids
- 4.15. Milk and Dried Milk Powder
- 4.16. Colorings
- 4.17. Conclusion
Chapter 5. Steamed Buns and Steamed Rolls—Fillings and Their Preparation
- 5.1. Introduction
- 5.2. Savory Fillings
- 5.3. Sweet Fillings
- 5.4. Conclusion
Chapter 6. Dough Preparation and Processing
- 6.1. Introduction
- 6.2. Selection and Preparation of Ingredients
- 6.3. Dough Mixing
- 6.4. Fermentation
- 6.5. Dough Preparation Procedures
- 6.6. Conclusion
Chapter 7. Processing—Making Products
- 7.1. Introduction
- 7.2. Molding
- 7.3. Proofing
- 7.4. Steaming
- 7.5. Cooling and Packing
- 7.6. Conclusion
Chapter 8. Frozen Steamed Products and Frozen Doughs
- 8.1. Introduction
- 8.2. Production of Frozen Dough
- 8.3. Production of Frozen Finished Breads, Buns, and Rolls
- 8.4. Conclusion
Chapter 9. Laboratory Preparation and Evaluation of Steamed Bread
- 9.1. Introduction
- 9.2. Laboratory Processing Methods
- 9.3. Guidelines for Laboratory Processing
- 9.4. Quality Evaluation Systems
- 9.5. Objective Assessment of Steamed Bread Quality
- 9.6. Conclusion
Chapter 10. Overcoming Steamed Bread Faults
- 10.1. Introduction
- 10.2. Appearance
- 10.3. Flavor
- 10.4. Texture and Eating Quality
- 10.5. Potential of Food Additives
- 10.6. Integrating Product Improvement Into the Manufacturing Process
- 10.7. Conclusion
Chapter 11. Steamed Bread Spoilage, Food Safety, and Staling
- 11.1. Introduction
- 11.2. Steamed Bread Spoilage
- 11.3. Food Safety Programs
- 11.4. Preservation and Safe Storage
- 11.5. Staling
- 11.6. Additives to Extend Shelf Life
- 11.7. Conclusions
Chapter 12. Nutrition of Steamed Products
- 12.1. Introduction
- 12.2. Nutritional Composition of Steamed Products
- 12.3. Flour Fortification
- 12.4. Glycemic Index
- 12.5. Wholegrain
- 12.6. Antioxidants in Grain
- 12.7. Food as Medicine
- 12.8. Other Ingredients
- 12.9. Conclusion
Chapter 13. Future Trends
- 13.1. Consumption Patterns
- 13.2. Fundamental Research
- 13.3. Meeting the Needs of the Consumer
- 13.4. Industrial Production
- 13.5. Development of New Products
- 13.6. Improving Shelf Life
- 13.7. Frozen Dough Technology
- 13.8. Gluten-Free Products
- 13.9. Wheat Breeding
Index

Sidi Huang

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).

Affiliations and expertise

Senior Research Scientist, Grain Growers Ltd, Australia

Diane Miskelly

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.

Affiliations and expertise

Westcott Consultants, Goulburn, Australia