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Informationen zum Autor Sidi Huang is a Senior Research Scientist at Grain Growers Ltd. (formally BRI Research) North Ryde, N.S.W. Australia. He specialises in the production of a variety of foods suited to Asian markets using Australian wheat. Research focuses on Chinese steamed bread: classification, optimisation of laboratory processing procedures, establishment of steamed bread quality evaluation systems. Has carried out investigations on the flour quality requirements for each style steamed bread and verifying the effects of ingredients, processing and other factors on quality. Significantly improved the understanding of the impact of wheat quality on Chinese steamed bread and identified the potential for Australian wheat for steamed bread. He is widely published on the topic of steamed breads. Sidi Huang is an internationally recognized expert on Asian steamed breads. He has conducted research into steamed breads both in China and Australia, where he was employed as Senior Research Scientist at Grain Growers Ltd. (formerly BRI Research in North Ryde, Australia). Diane (Di) Miskelly has over forty years’ experience in cereal science and technology in public and private sectors. Including consultancies to wheat, milling and food industries, wheat and grains research, Asian product research and development and manufacturing and commercial customer and internal company technical support in raw materials and processing of Asian and Middle eastern end products. She is widely published in cereals and grains in general, with a recent focus on publications in Asian foods. Diane Miskelly, of Westcott Consultants, Australia, has more than forty years’ experience in cereal science and technology in public and private sectors, including consultancies to wheat, milling and food industries, wheat and grains research, and Asian product research and development and manufacturing.
List of contents
Chapter 1. Introduction to Steamed Bread
Chapter 2. Classification of Steamed Breads and Buns
Chapter 3. Major Ingredients for Dough
Chapter 4. Optional Ingredients for Dough
Chapter 5. Steamed Buns and Steamed Rolls-Fillings and Their Preparation
Chapter 6. Dough Preparation and Processing
Chapter 7. Processing-Making Products
Chapter 8. Frozen Steamed Products and Frozen Doughs
Chapter 9. Laboratory Preparation and Evaluation of Steamed Bread
Chapter 10. Overcoming Steamed Bread Faults
Chapter 11. Steamed Bread Spoilage, Food Safety, and Staling
Chapter 12. Nutrition of Steamed Products
Chapter 13. Future Trends
