Influence of ingredients and chemical components on the quality of Chinese steamed bread
- PMID: 24912711
- DOI: 10.1016/j.foodchem.2014.04.067
Influence of ingredients and chemical components on the quality of Chinese steamed bread
Abstract
Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between the properties of ingredients/chemical components and CSB quality. This review summarises the recent advances in understanding the roles of basic and optional ingredients and their chemical components in the appearance, textural, sensory, and shelf-life properties of CSB, and provides suggestions for further research to match the current trends.
Keywords: Chinese steamed bread; Component; Ingredient; Property; Quality.
Copyright © 2014 Elsevier Ltd. All rights reserved.
Similar articles
-
Main factors affecting the starch digestibility in Chinese steamed bread.Food Chem. 2022 Nov 1;393:133448. doi: 10.1016/j.foodchem.2022.133448. Epub 2022 Jun 10. Food Chem. 2022. PMID: 35751217 Review.
-
Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).Int J Biol Macromol. 2020 Nov 15;163:1821-1827. doi: 10.1016/j.ijbiomac.2020.09.022. Epub 2020 Sep 7. Int J Biol Macromol. 2020. PMID: 32910966
-
Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.Food Chem. 2016 Mar 1;194:1217-23. doi: 10.1016/j.foodchem.2015.08.110. Epub 2015 Aug 28. Food Chem. 2016. PMID: 26471674
-
Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.Int J Biol Macromol. 2024 Feb;258(Pt 1):128920. doi: 10.1016/j.ijbiomac.2023.128920. Epub 2023 Dec 22. Int J Biol Macromol. 2024. PMID: 38141697
-
Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing.Food Chem. 2021 Jul 1;349:129178. doi: 10.1016/j.foodchem.2021.129178. Epub 2021 Feb 6. Food Chem. 2021. PMID: 33607545 Review.
Cited by
-
Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.RSC Adv. 2020 Jul 28;10(47):28114-28120. doi: 10.1039/d0ra05742h. eCollection 2020 Jul 27. RSC Adv. 2020. PMID: 35519148 Free PMC article.
-
Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough.J Food Sci Technol. 2018 Jun;55(6):2079-2086. doi: 10.1007/s13197-018-3122-1. Epub 2018 Mar 19. J Food Sci Technol. 2018. PMID: 29892108 Free PMC article.
-
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.Foods. 2023 Oct 1;12(19):3641. doi: 10.3390/foods12193641. Foods. 2023. PMID: 37835295 Free PMC article.
-
Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing.Food Sci Nutr. 2021 May 1;9(6):2791-2800. doi: 10.1002/fsn3.1523. eCollection 2021 Jun. Food Sci Nutr. 2021. PMID: 34136147 Free PMC article.
-
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns.Foods. 2022 Nov 27;11(23):3833. doi: 10.3390/foods11233833. Foods. 2022. PMID: 36496641 Free PMC article.
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources
