Steamed breads : ingredients, processing and quality /: ingredients, processing and quality. (2016)

• Record Type: Book
• Further Information: Note: Sidi Huang, Diane Miskelly.
• Authors: Huang, Sidi; Miskelly, Diane
• Contents: Chapter 1: Introduction to steamed bread; Chapter 2: Classification of steamed bread and buns; Chapter 3: Major ingredients for dough; Chapter 4: Optional ingredients for dough; Chapter 5: Steamed buns and steamed rolls--Fillings and their preparation; Chapter 6: Dough preparation and processing; Chapter 7: Processing--Making products; Chapter 8: Frozen steamed products and frozen doughs; Chapter 9: Laboratory preparation and evaluation of steamed bread; Chapter 10: Overcoming steamed bread faults; Chapter 11: Steamed bread spoilage, food safety and staling; Chapter 12: Nutrition of steamed products; Chapter 13: Future trends
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 664.7523; Food industry and trade; Steaming (Cooking); Bread industry -- Technological innovations; Bread
• Languages: English
• ISBNs: 9780081007242
• Related ISBNs: 9780081007150
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.