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CC BY V4.0, Open Access
Journal article
Empirical and theoretical bases of good steamed bread production
Foods, Vol.12(3), Art. 433
2023
PMID: 36765961
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
Details
- Title
- Empirical and theoretical bases of good steamed bread production
- Authors/Creators
- Yanchun Peng - Hubei Academy of Agricultural SciencesYun Zhao - Murdoch UniversityXiaojie Jin - College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, AustraliaYin Xiong - College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, AustraliaJing Dong - Murdoch UniversityWujun Ma - Murdoch University, Centre for Crop and Food Innovation
- Publication Details
- Foods, Vol.12(3), Art. 433
- Publisher
- MDPI
- Grant note
- 31701506 / National Natural Science Foundation of China 2020NKYJJ03 / Youth Science Fund of Hubei Academy of Agricultural Sciences
- Identifiers
- 991005565370107891
- Copyright
- © 2023 by the authors.
- Murdoch Affiliation
- Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.99 Cereal Starch Properties
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences