Front Cover -- Steamed Breads -- Related Titles -- Steamed Breads: Ingredients, Processing and Quality -- Copyright -- Contents -- Woodhead Publishing Series in Food Science, Technology, and Nutrition -- Preface -- 1 - Introduction to Steamed Bread -- 1.1 INTRODUCTION -- 1.2 STEAMED PRODUCT TYPES -- 1.2.1 Steamed Bread (Mantou or Moo) -- 1.2.2 Steamed Buns (Bao Zi or Bao) -- 1.2.3 Steamed Rolls (Huajuan or Juan) -- 1.2.4 Fancy Steamed Bread -- 1.2.5 Char Siew Bao-Guangdong-Style Barbecue Pork Buns -- 1.2.6 Steamed Cake -- 1.3 SIMILARITIES AND DIFFERENCES BETWEEN BAKED AND STEAMED BREAD -- 1.3.1 Ingredients -- 1.3.2 Baking -- 1.3.3 Lysine Availability and Acrylamide Formation -- 1.3.4 Shelf Life -- 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 -- REFERENCES -- 2 - Classification of Steamed Breads and Buns -- 2.1 INTRODUCTION -- 2.2 DIFFERENCES IN INGREDIENTS -- 2.3 DIFFERENCES IN PHYSICAL PROPERTIES AND EATING QUALITY -- 2.3.1 Specific Volume -- 2.3.2 Spread Ratio -- 2.3.3 Texture and Eating Quality -- 2.4 DIFFERENCES IN FLOUR QUALITY REQUIREMENTS -- 2.5 GEOGRAPHIC PREFERENCES -- 2.5.1 1997 Market Survey -- 2.5.2 2015 Market Survey -- 2.6 CONCLUSION -- REFERENCES -- 3 - Major Ingredients for Dough -- 3.1 INTRODUCTION -- 3.2 FLOUR -- 3.3 FLOUR QUALITY FOR STEAMED BREAD -- 3.3.1 Protein Content and Protein Quality -- 3.3.1.1 Protein Content -- 3.3.1.2 Gluten Protein Composition -- 3.3.2 Color and Extraction Rate -- 3.3.3 Particle Size of Flour -- 3.3.4 Water Absorption -- 3.3.5 Starch -- 3.3.5.1 Waxy Wheat -- 3.3.6 Other Components -- 3.3.6.1 Fractionation and Reconstitution Studies -- 3.3.6.2 Pentosans -- 3.3.7 Flour Quality Requirements -- 3.3.7.1 Northern Style -- 3.3.7.2 Southern Style -- 3.3.7.3 Guangdong Style.

3.3.7.4 Summary of Flour Quality Requirements for the Different Styles -- 3.3.7.5 Fancy Steamed Bread -- 3.3.7.6 Steamed Buns and Rolls -- 3.3.7.7 Char Siew Bao-Guangdong-Style Barbecue Pork Buns -- 3.3.7.8 Steamed Cake -- 3.3.7.9 Product Optimization by Flour Blending -- 3.4 PREHARVEST RAIN-DAMAGED (SPROUTED) WHEAT -- 3.5 FLOUR AGING -- 3.6 WATER -- 3.6.1 Water Quality -- 3.6.2 Hardness -- 3.6.3 pH -- 3.7 SOURDOUGH -- 3.8 YEAST -- 3.8.1 Types of Yeast -- 3.8.2 Use of Yeast -- 3.8.3 Rate of Addition -- 3.8.4 Use of Salt-Stressed Yeast -- 3.9 CONCLUSION -- REFERENCES -- 4 - Optional Ingredients for Dough -- 4.1 INTRODUCTION -- 4.2 OTHER FLOURS -- 4.2.1 Blending of Wheat Flour and Other Flours -- 4.2.2 Barley Flour -- 4.3 DIETARY FIBER -- 4.3.1 Wheat Bran -- 4.3.2 Barley Spent Grain -- 4.3.3 Barley Hull and Flaxseed Hull Extract -- 4.3.4 Soybean Hull -- 4.3.5 Resistant Starch -- 4.3.6 Green Banana Flour -- 4.4 SUGAR -- 4.5 SALT -- 4.6 FATS AND EDIBLE OILS -- 4.7 ALKALI -- 4.8 LEAVENING AGENTS -- 4.8.1 Baking Powder -- 4.8.2 Ammonium Bicarbonate -- 4.8.3 Role of Leavening Agents in Steamed Bread -- 4.9 SOY FLOUR -- 4.10 ASCORBIC ACID -- 4.11 EMULSIFIERS -- 4.12 ENZYMES -- 4.12.1 Amylases -- 4.12.2 Xylanases -- 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 -- REFERENCES -- 5 - Steamed Buns and Steamed Rolls-Fillings and Their Preparation -- 5.1 INTRODUCTION -- 5.2 SAVORY FILLINGS -- 5.2.1 Introduction -- 5.2.2 Vegetable Fillings -- 5.2.2.1 Fresh Vegetable Fillings -- 5.2.2.2 Dried Vegetable Fillings -- 5.2.3 Meat Fillings -- 5.2.3.1 Raw Meat Fillings -- 5.2.3.2 Cooked Meat Fillings -- 5.2.4 Mixture of Vegetable and Meat Fillings -- 5.3 SWEET FILLINGS -- 5.4 CONCLUSION -- REFERENCES -- 6 - Dough Preparation and Processing.

6.1 INTRODUCTION -- 6.2 SELECTION AND PREPARATION OF INGREDIENTS -- 6.3 DOUGH MIXING -- 6.3.1 Types of Mixers -- 6.3.2 Bakery Water Addition -- 6.3.3 Dough Microstructure -- 6.3.4 Mixing Variables -- 6.3.4.1 Mixing Time -- 6.3.4.2 Finished Dough Temperature -- 6.4 FERMENTATION -- 6.4.1 Function of Yeast and Other Microflora -- 6.4.2 Dough Maturity -- 6.5 DOUGH PREPARATION PROCEDURES -- 6.5.1 One-Step Procedure -- 6.5.2 Two-Step Procedure -- 6.5.3 Sourdough Procedure -- 6.5.4 Liquid Ferment Procedure -- 6.5.4.1 Liquid Ferment Slurry -- 6.5.4.2 Liquid Ferment Dough Preparation -- 6.5.5 Fermented Glutinous Rice (Tiang Jiu Niang) Procedure -- 6.6 CONCLUSION -- REFERENCES -- 7 - Processing-Making Products -- 7.1 INTRODUCTION -- 7.2 MOLDING -- 7.2.1 Steamed Bread Molding -- 7.2.1.1 Molding by Hand -- 7.2.1.2 Molding by Machine -- 7.2.1.3 Round Shape Molding -- 7.2.1.4 Rectangular Shape Molding -- 7.2.2 Steamed Bun Molding -- 7.2.2.1 Molding by Hand -- 7.2.2.2 Molding by Machine -- 7.2.2.3 Encrusting and Forming -- 7.2.2.4 Sheeting, Filling, and Forming -- 7.2.3 Molding Steamed Rolls -- 7.2.3.1 Molding by Hand -- 7.2.3.2 Rolled Rolls (Juan Huajuan) -- 7.2.3.3 Double Dough Rolls -- 7.2.3.4 Folded Rolls (Zhedie Juan) -- 7.2.3.5 Stretched Rolls (Chen Huajuan) -- 7.2.4 Combined Sheeting and Molding -- 7.3 PROOFING -- 7.3.1 Control of Proofing Conditions -- 7.3.1.1 Temperature -- 7.3.1.2 Relative Humidity -- 7.3.1.3 Proofing Time -- 7.3.1.4 Judging Correct Proofing Time -- 7.4 STEAMING -- 7.4.1 Introduction -- 7.4.2 Changes in Temperature -- 7.4.3 Changes in Moisture -- 7.4.4 Changes in Volume -- 7.4.5 Formation of Skin -- 7.4.6 Control of Steaming Conditions -- 7.4.7 Steaming Equipment -- 7.5 COOLING AND PACKING -- 7.6 CONCLUSION -- REFERENCES -- 8 - Frozen Steamed Products and Frozen Doughs -- 8.1 INTRODUCTION -- 8.1.1 Frozen Steamed Products.

8.1.2 Frozen Doughs -- 8.2 PRODUCTION OF FROZEN DOUGH -- 8.2.1 Ingredients -- 8.2.1.1 Flour -- 8.2.1.2 Yeast -- 8.2.1.3 Other Ingredients -- 8.2.2 Frozen Dough Processing -- 8.3 PRODUCTION OF FROZEN FINISHED BREADS, BUNS, AND ROLLS -- 8.4 CONCLUSION -- REFERENCES -- 9 - Laboratory Preparation and Evaluation of Steamed Bread -- 9.1 INTRODUCTION -- 9.2 LABORATORY PROCESSING METHODS -- 9.2.1 Chinese National Standard Procedures -- 9.2.2 Optimized Two-Step Methods -- 9.2.3 One-Step Methods -- 9.2.4 Sourdough Procedure -- 9.2.4.1 Char Siew Bao -- 9.3 GUIDELINES FOR LABORATORY PROCESSING -- 9.3.1 Water Addition -- 9.3.2 Mixing Conditions -- 9.3.3 Proofing Conditions -- 9.3.4 Sheeting Conditions -- 9.3.5 Dividing and Rounding -- 9.3.6 Steaming Conditions -- 9.3.7 Time to Evaluation Tests -- 9.4 QUALITY EVALUATION SYSTEMS -- 9.4.1 Characteristics -- 9.4.2 Measurable Characteristics -- 9.4.3 Appearance -- 9.4.4 Texture -- 9.4.5 Flavor -- 9.4.6 Scoring Systems -- 9.4.6.1 Northern Style -- 9.4.6.2 Southern Style -- 9.4.6.3 Guangdong Style -- 9.4.6.4 Char Siew Bao -- 9.5 OBJECTIVE ASSESSMENT OF STEAMED BREAD QUALITY -- 9.5.1 Texture Analysis -- 9.5.1.1 Guidelines for Use of Texture Analysis in Evaluation of Steamed Bread Quality -- 9.5.2 Color Measurement -- 9.5.3 Laser Technology -- 9.5.4 Image Analysis -- 9.6 CONCLUSION -- REFERENCES -- 10 - Overcoming Steamed Bread Faults -- 10.1 INTRODUCTION -- 10.2 APPEARANCE -- 10.2.1 Color -- 10.2.1.1 Yellowish Color -- 10.2.1.2 Extreme White Color -- 10.2.1.3 Yellow Spots on the Surface and Crumb -- 10.2.1.4 Dull Color -- 10.2.1.5 Dull Dimpled Surface Perforated With Pin Holes -- 10.2.2 Smoothness -- 10.2.2.1 Cracks -- 10.2.2.2 Dimples and Blisters -- 10.2.2.3 Shrinkage -- 10.2.2.4 Causes of Shrinkage -- 10.2.2.5 Prevention of Shrinkage -- 10.2.3 Weight and Dimensions -- 10.2.3.1 Flattened Profile.

10.2.3.2 Uneven Shape -- 10.2.3.3 Small Volume -- 10.3 FLAVOR -- 10.4 TEXTURE AND EATING QUALITY -- 10.4.1 Sticky Eating Quality -- 10.4.2 Crumb Texture Is Too Firm -- 10.4.3 Steamed Bread Bottom Is Too Firm -- 10.4.4 Crumb Structure Is Too Coarse -- 10.5 POTENTIAL OF FOOD ADDITIVES -- 10.6 INTEGRATING PRODUCT IMPROVEMENT INTO THE MANUFACTURING PROCESS -- 10.7 CONCLUSION -- REFERENCES -- 11 - Steamed Bread Spoilage, Food Safety, and Staling -- 11.1 INTRODUCTION -- 11.2 STEAMED BREAD SPOILAGE -- 11.2.1 Characteristics of Steamed Bread Spoilage -- 11.2.2 Microbial Spoilage -- 11.2.3 Marketplace Survey of Steamed Bread -- 11.3 FOOD SAFETY PROGRAMS -- 11.3.1 HACCP Plan -- 11.3.2 Integration With Other Management Systems -- 11.4 PRESERVATION AND SAFE STORAGE -- 11.4.1 Techniques to Prolong the Shelf Life of Steamed Bread -- 11.4.2 Storage Conditions -- 11.5 STALING -- 11.6 ADDITIVES TO EXTEND SHELF LIFE -- 11.7 CONCLUSIONS -- REFERENCES -- 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 -- 12.7.1 Supplementation With Green Tea -- 12.7.2 Supplementation With Mushrooms and Other Fungi -- 12.8 OTHER INGREDIENTS -- 12.9 CONCLUSION -- REFERENCES -- 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 -- REFERENCES -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- X -- Y -- Z -- Back Cover.