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Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread
Euphytica, 2003Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for their suitability to produce northern style Chinese steamed bread (CSB) and used to investigate the ...
Z.H. He +3 more
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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread
Agricultural Sciences in China, 2007Abstract Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding ...
Chuan-Xi Ma
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Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
Journal of Cereal Science, 1996Abstract Forty-three Australian and six Chinese wheat flours were used to investigate the flour quality requirements for northern style Chinese steamed bread. Significant correlations were found between flour quality and steamed bread quality. Protein quantity and quality and starch quality were important factors determining steamed bread volume ...
Sidi Huang
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Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou)
International Journal of Biological Macromolecules, 2020Chinese steamed bread (CSB) is one of the traditional staple foods of Chinese people, and its quality is mainly affected by wheat gluten and starch. Herein, four different ratios of wheat gluten and starch were selected to investigate its effects on the properties of CSB.
Yue, Zhu +3 more
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Suitability of various australian wheats for chinese‐style steamed bread
Journal of the Science of Food and Agriculture, 1990AbstractThree methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical ...
Zuo‐Ji Lin +2 more
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Crop Science, 1991Chinese steamed bread (CSB) is a major end‐use product of wheat (Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown.
Liming Hou, R. S. Zemetra, Dianne Birzer
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Glycemic control in Chinese steamed bread: Strategies and opportunities
Trends in Food Science & Technology, 2019Abstract Background Chinese steamed bread (CSB) is a staple food eaten by Chinese population. CSB is commonly made from refined wheat flour and has a high glycemic index (GI). The demand for low and moderate GI CSB has kept increasing. This demand is largely driven by the increased occurrences of various chronic diseases such as diabetes and obesity
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A genetic analysis of the quality of northern-style Chinese steamed bread
Molecular Breeding, 2017Dissecting the genetic basis for the traits of northern-style Chinese steamed bread (NCSB) is of great significance for wheat quality breeding. Quantitative trait loci (QTLs) for the processing quality of NCSB were studied using a recombinant inbred line (RIL) consisting of 173 lines derived from a “Shannong01–35 × Gaocheng9411” cross.
Tongtong Liu +8 more
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Chinese steamed bread and novel wheat products
2018Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China. Research on the quality of wheat flour is important for wheat food production.
Zhang, Zhengmao +2 more
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The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
Packaging Technology and Science, 2015The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control.
Qi Sheng, Xiao‐Na Guo, Ke‐Xue Zhu
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