Nutrition of Steamed Products

Huang, Shaobai; Miskelly, Diane

doi:10.1016/b978-0-08-100715-0.00012-4

Cited by 1 publication

(4 citation statements)

References 14 publications

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“…The changes have been attributed to ice crystal characteristics among others, during freezing and frozen storage treatment Chen, Jansson, Lustrup, & Swenson, 2012;Chen et al, 2013;Huen et al, 2014). Adapted from Huang and Miskelly (2016) and frozen storage treatment are still prevalent. (b) Production of preproofed ( ) and unproofed ( ) frozen doughs for frozen steamed products.…”

Section: Brief History Of Frozen Dough Productsmentioning

confidence: 99%

“…Additionally, due to their high quality, frozen steamed products are increasingly being exported to markets in United States, Europe, and Australia, a trend that is increasing the product' global presence (Huang & Miskelly, 2016). Additionally, due to their high quality, frozen steamed products are increasingly being exported to markets in United States, Europe, and Australia, a trend that is increasing the product' global presence (Huang & Miskelly, 2016).…”

Section: Frozen Steamed Productsmentioning

confidence: 99%

“…(b) Production of preproofed ( ) and unproofed ( ) frozen doughs for frozen steamed products. Adapted from Huang and Miskelly (2016) and frozen storage treatment are still prevalent. The understanding of ice crystal characteristics during freezing and frozen storage treatment is vital in improving processing parameters as well as end-product quality.…”

Section: Brief History Of Frozen Dough Productsmentioning

confidence: 99%

“…Despite being unpopular in the past decades, frozen steamed products such as Chinese frozen steamed bread, buns, and rolls are becoming readily available in countless supermarkets in China and East and Southeast Asia. Additionally, due to their high quality, frozen steamed products are increasingly being exported to markets in United States, Europe, and Australia, a trend that is increasing the product' global presence (Huang & Miskelly, 2016). Due to this, increased research efforts to improve understanding of the freezing and frozen storage of the product have been done by both industry and academic institutions.…”

Section: Frozen Steamed Productsmentioning

confidence: 99%

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Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

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Background and objectives:In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par-baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold "as if freshly baked" to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s-1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following.

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