An overvíew of steamed bread

Cereal Foods World

Volumn 42, Issue 4, 1997, Pages 210-215

  Yue, P ^a,b   Rayas Duarte, P ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b NATIONAL STARCH AND CHEMICAL COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031517257     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (20)

1. Huang, S. D., and Miskelly, D. M. Steamed bread - a popular food in China. Food Austral. 43(8):346, 1991.
2. Lin, Z., Miskelly, D., and Moss, H. J. Suitability of various Australian wheats for Chinese-style steamed bread. J. Sci. Food Agric. 53:203, 1990.
3. Kruger, J. E., Morgan, B., Preston, K. R., and Matsuo, R. R. Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours. Can. J. Plant. Sci. 72:369, 1992.
4. Addo, K., Pomeranz, Y., Huang, M. L., Rubenthaler, G. L., and Jeffers, H. C. Steamed bread. II. Role of protein content and strength. Cereal Chem. 68:39, 1991.
5. Rubenthaler, G. L., Pomeranz, Y., and Huang, M. L. Steamed bread. IV. Negative steamer-spring of strong flours. Cereal Chem. 69:334, 1992.
6. Huang, S., Bekter, S., Quail, K., and Moss, R. An optimized processing procedure by response surface methodology (RSM) for northern-style Chinese steamed bread. J. Cereal Sci. 18:89, 1993.
7. Rubenthaler, G. L., Huang M. L., and Pomeranz, Y. Steamed bread. I. Chinese steamed bread formulation and interactions. Cereal Chem. 67:471, 1990.
8. Pyler, E. J. Baking Science and Technology. Sosland Publishing, Merriam, KS, 1988.
9. Nagao, S. Wheat products in east Asia. Cereal Foods World 40:482, 1995.
10. Pomeranz, Y., Huang, M. L., and Rubenthaler, G. L. Steamed bread. III. Role of lipids. Cereal Chem. 68:353, 1991.
11. Takahashi, S., Maningat, C. C., and Seib, P. A. Hydroxypropylated wheat starch in several foods from Japan. ASEAN Food J. 8(2):69, 1993.
12. Tsen, C. C., Ding, W. L., Lin, T. C., and Nassar, R. Optimizing processing conditions and ingredient formulations for making steamed bread. Cereal Foods World 27:451, 1982.
13. Czuchajowska, Z., Paszcynska, B., and Pomeranz, Y. Functional properties of psyllium in wheat-based products. Cereal Chem. 69:516, 1992.
14. Sievert, D., Pomeranz, Y., and Abdelrahman, A. Functional properties of soy polysaccharides and wheat bran in soft wheat products. Cereal Chem. 67:10, 1990.
15. Huang, S., Quail, K., and Moss, R. The optimisation of a laboratory processing procedure for southern style Chinese steamed bread. In Cereals 95, Proc. 48th Australian Cereal Chemistry Conference. Y. A. Williams and C. W. Wrigley, Eds. Adelaide, Sept. 10-14, 1995.
16. Huang, S., Quail, K., Moss, R., and Best, J. Objective methods for the quality assessment of northern-style Chinese steamed bread. J. Cereal Sci. 21:49, 1995.
17. Matz., S. A. Bakery Technology and Engineering. Van Nostrand Reinhold, New York, 1992.
18. Cheng, L. M. Food Machinery for the Production of Cereal Foods Snack Foods and Confectionery. Ellis Horwood, New York, 1992.
19. Wen, Q. B., Lorenz, K. J., Martin, D. J., Stewart, B. G., and Sampson, D. A. Carbohydrate digestibility and resistant starch of steamed bread. Starke 48(5): 180, 1996.
20. Huang, S. D., and Moss, R. Light microscopy observations on the mechanism of dough development. Food Struct. 10(4):289, 1991.