Steamed breads made from Colorado grown white wheats

Journal of Food Processing and Preservation

Volumn 22, Issue 1, 1998, Pages 41-52

  Koike, N ^a   Lorenz, K ^a   Bechtel, P J ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032358880     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00803.x     Document Type: Article

References (12)

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2. HOU, L., ZEMETRA, R.S. and BIRZER, D. 1991. Wheat genotype and environment effects on chinese steamed bread quality. Crop Sci. 31, 1279-1282.
3. HUANG, S., BETKER, S., QUAIL, K. and MOSS, R. 1993. An optimized processing procedure by response surface methodology (RSM) for Northern style Chinese steamed bread. J. Cereal Sci. 18, 89-102.
4. HUANG, S. and MOSS, R. 1991. Light microscopy observations on the mechanism of dough development in Chinese steamed bread production. Food Structure 10, 289-293.
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7. LIN, Z., MISKELLY, D.M. and MOSS, H.J. 1990. Suitability of various Australian wheats for Chinese-style steamed bread. J. Sci. Food. Agric. 53, 203-213.
8. MAILHOT, W.C. and PATTON J.C. 1988. Criteria of flour quality, pp.69-90, In Wheat: Chemistry and Technology. Vol. 2, 3rd Ed. AACC St. Paul, MN.
9. RUBENTHALER, G.L., HUANG, M.L. and POMERANZ, Y. 1990. Steamed bread.I. Chinese steamed bread formulation and interactions. Cereal Chem. 67, 471-475.
10. RUBENTHALER, G.L., POMERANZ, Y. and HUANG, M.L. 1992. Steamed bread.IV. Negative steamer-spring of strong flours. Cereal Chem. 69, 334-337.
11. SAS Institute Inc. 1987. SAS program for microcomputers. Version 6. Cary, N.C.
12. WEN, Q.B., LORENZ, K.J., MARTIN, D.J., STEWART, B.G. and SAMPSON, D.A. 1996. Carbohydrate digestibility and resistant starch of steamed bread. Starch/Starke 48, 180-185.