Type(s) de contenu et mode(s) de consultation : Texte noté : électronique

Auteur(s) : Huang, Sidi  Voir les notices liées en tant qu'auteur
Miskelly, Diane  Voir les notices liées en tant qu'auteur

Titre(s) : Steamed breads [Texte électronique] : ingredients, processing and quality / Sidi Huang, Diane Miskelly

Publication : Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2016

Description matérielle : 1 online resource

Collection : Woodhead Publishing series in food science, technology and nutrition

Note(s) : 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.

Sujet(s) : Pain  Voir les notices liées en tant que sujet
Cuisson à la vapeur  Voir les notices liées en tant que sujet

Identifiants, prix et caractéristiques : ISBN 9780081007150

Identifiant de la notice  : ark:/12148/cb45105507b

Notice n° :  FRBNF45105507 (notice reprise d'un réservoir extérieur)