Chinese steamed bread - Open Access .click

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

Journal of Cereal Science, 1995
Northern-style Chinese steamed bread was made from seven flours differing in quality. Its textural and external qualities were evaluated subjectively by a trained panel and objectively using both an Instron Universal Test Machine (IUTM) and a Minolta CR 310 colour meter.
S. Huang, K. Quail, R. Moss, J. Best
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Effect of endoxylanases on dough properties and making performance of Chinese steamed bread

European Food Research and Technology, 2005
Two kinds of endoxylanase (XYL), one is a solid-phase enzyme (S-XYL) and the other a liquid-phase enzyme (L-XYL), were used to test their effect on the properties of dough and the quality of Chinese steamed bread (CSB). The textural properties of wheat dough made with the two enzymes were investigated. Parameters from the texture profile analysis (TPA)
Dongmin Su +4 more
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The optimization of a laboratory processing procedure for southern-style Chinese steamed bread

International Journal of Food Science and Technology, 1998
Abstract A response surface methodology (RSM) design was used to optimize the laboratory processing procedure for southern-style Chinese steamed bread (SSCSB). A screening test was applied to weak, medium and strong flours to establish critical variables.
S Huang, K Quail, R Moss
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Lexicon development and quantitative descriptive analysis of Chinese steamed bread