Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food Chemistry

Volumn 163, Issue , 2014, Pages 154-162

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Chinese steamed bread; Component; Ingredient; Property; Quality

Indexed keywords

FOOD TECHNOLOGY; IMAGE QUALITY; PHYSICAL CHEMISTRY;

CHEMICAL COMPONENT; CHINESE STEAMED BREADS; COMPONENT; CONSUMER TRENDS; INGREDIENT; NUTRITIONAL BENEFITS; PROPERTY; WHEAT FLOURS;

FOOD PRODUCTS;

ARABINOXYLAN; CARBON DIOXIDE; EMULSIFYING AGENT; GLUTEN; GLUTENIN; GLYCEROL; PHENOL DERIVATIVE; POLYPHENOL; STARCH; TREHALOSE; WATER; XYLAN ENDO 1,3 BETA XYLOSIDASE; ENDO 1,4 BETA XYLANASE; LIPID; VEGETABLE PROTEIN;

BREAD; CHEMICAL COMPOSITION; CHINESE STEAMED BREAD; CONSUMER; CULTIVAR; CULTURAL ANTHROPOLOGY; DIETARY FIBER; DIGESTION; DOUGH; EATING HABIT; FERMENTATION; FLAVOR; FLOUR; FOOD QUALITY; FREEZE THAWING; GLYCEMIC INDEX; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; MASS FRAGMENTOGRAPHY; NUTRITIONAL VALUE; PHYTOCHEMISTRY; PROTEIN CONTENT; QUANTITATIVE TRAIT LOCUS; REVIEW; SACCHAROMYCES CEREVISIAE; SHELF LIFE; SOLID PHASE MICROEXTRACTION; SOURDOUGH; WATER ABSORPTION; WHEAT; WHEAT BRAN; ANALYSIS; CHEMISTRY; CHINA; METABOLISM; STANDARDS;

BREAD; CHINA; DIETARY FIBER; ENDO-1,4-BETA XYLANASES; FERMENTATION; FLOUR; LIPIDS; PLANT PROTEINS; QUANTITATIVE TRAIT LOCI; STARCH; TRITICUM;

EID: 84901258820     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.067     Document Type: Review

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