Objective methods for the quality assessment of northern-style chinese steamed bread

Huang, Shaobai; Quail, Ken; Moss, Rachael; Best, John

doi:10.1016/s0733-5210(95)80007-7

Cited by 38 publications

(34 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The weight, volume, height, and bottom width of CSB were determined according to the National Standard of China (China State Bureau of Technical Supervision, P. R. China 1998). The quality scoring system was based on GB/T 17320-1998B, with some modifications on the textural parameter descriptions (Huang et al 1995). The scores (points) were assigned as follows: specific volume (volume/weight), 15; height, 5; skin color, 10; skin structure, 10; exterior appearance, 10; interior structure, 15; elasticity, 10; toughness, 10; stickiness, 15; taste, 5; and quality score, 100.…”

Section: Sensory Evaluationmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Liu

et al. 2010

Food Bioprocess Technol

View full text Add to dashboard Cite

Five Chinese wheat cultivars (Anhwei Bai Mai, Gao You 503, Ji Mai 20, Ji Nan 17, and Xi Nong 979, abbreviated as AHBM, GY503, JM20, JN17, and XN979, respectively) were milled after debranning at different degrees. The flour characteristics and qualities of steamed bread made from these flours were evaluated to study the effect of debranning degree. The results showed that the yields of flour of all samples were increased with the augment of debranning degree. The starch damage contents were decreased to a suitable scope for Chinese steamed bread (CSB) making, while the ash contents increased in most of the cases. The effects of debranning on the characteristics of flour were correlated with hardness of wheat cultivars and debranning degree. For AHBM and JM20, the qualities of steamed bread made from unpearled wheat were better than pearled ones. At the same time, for GY503, JN17, and XN979, 5.0% debranning degree improved the characteristics of flour and qualities of CSB.

show abstract

Section: Sensory Evaluationmentioning

confidence: 99%

“…CSB is the staple food particularly in the northern part of China. The flour for CSB making represents up to 70% of the total flour output in China (Huang et al 1995(Huang et al , 1996Wang 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Liu

et al. 2010

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Stress relaxation data provides information on permanent cross-linking (Ziegler and Rizvi, 1989;Hsieh and Regenstein, 1992), effects of different chemicals and enzymatic additives on baking quality (Wikstrom and Eliasson, 1998) and distinguish products from different origins (Safari-Ardi and Phan-Thien, 1998). They also form an objective method for the quality assessment of food products like bread, gel, wheat and pulse based doughs (Huang et al, 1995), and for a number of other theoretical and practical applications including design of dough handling systems, product formulation, and for the purpose of sheeting/flattening (Castell-Perez and Steffe, 1992;Mao et al, 2000). Understanding of the recoil and relaxation behaviour through models is another approach to understand and characterize the doughs (Tanner et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model

Bhattacharya¹

2010

Journal of Food Engineering

View full text Add to dashboard Cite

“…Key processing methods used in China and internationally have been identified by Huang and Miskelly (2016) as Chinese Standard Method SB/T 10139-93 (1993); Chinese Standard Method GB/T 17320-2013 (2013); Chinese Standard Method GB/T 17320-1998GB/T 17320- (1998Huang et al (1993Huang et al ( , 1998; Huang and Quail (1997); Kim et al (2001); Sha et al (2007); and Su (2005). In a further study, Chen, Zhang, He, and Pena (2010) compared Chinese Standard Method GB/T 17320-1998(1998 and Huang et al (1993), Huang, Quail, Moss, andBest (1995). The methods differ in that the Chinese Standard method uses fixed water, manual mixing, and hand molding, whereas Huang's method uses optimum water addition, mechanical mixing, and mechanical molding.…”

Section: Laboratory Processing Methodsmentioning

confidence: 99%

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

View full text Add to dashboard Cite

Background and objectives: Steamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft, depending on the style and region. Findings: This review presents an overview of the major manufacturing methods in commercial production and the factors influencing product quality, including processing and flour quality. Forty years of research has helped refine wheat quality requirements for the different styles of steamed bread, but there are still conflicting reports on basic wheat quality requirements and ingredient effects which hinder progress in the field. Conclusions: In order for manufacturers to obtain the flour quality they require, all sectors of the chain must work to understand the interaction of production method and flour quality for each style of steamed bread and each region. This includes development and implementation of objective methods of steamed bread quality assessment. Significance and novelty: By considering both the style of steamed bread and method of manufacture as described in this review, it is possible to select the most appropriate methods and quality evaluation parameters. This should enable future researchers to present conclusions which may be useful to later workers. K E Y W O R D Sevaluation, faults, flour quality requirements, laboratory preparation, manufacture, steamed bread

show abstract

Objective methods for the quality assessment of northern-style chinese steamed bread

Cited by 38 publications

References 5 publications

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Contact Info

Product

Resources

About