Food Science

New PDF release: Traditional Chinese Foods: Production and Research Progress

Posted On April 21, 2018 at 5:43 am by / Comments Off on New PDF release: Traditional Chinese Foods: Production and Research Progress

By Li Zaigui, Tan Hongzhuo

ISBN-10: 160692902X

ISBN-13: 9781606929025

E-book approximately conventional chinese language meals with emphasis on fermented meals

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Extra info for Traditional Chinese Foods: Production and Research Progress

Example text

2005(11):26-29 Journal of Cereals & Oils. 2005(02):12-14 Xinjiang Agricultural Sciences. 2002(04):220-221 Journal of Zhengzhou Grain College. 2002,23(04):38-42 Journal of Northwest Sci-Tech University of Agriculture and Forestry. 2001(05):61-63 Review of China Agricultural Science and Technology. 2000(03):62-68 JOURNAL OF THE CHINESE CEREALS AND OILS ASSOCIATION. 1. Requirement of Flour Quality for Northern-Style Steamed Bread The textures and taste of northern-style CSB are much different from that of southernstyle CSB, so the requirements on wheat cultivars and flour quality are different, too.

10% level. The effects of DATEM on Farinograph property of CSB dough are complex. 08%; soften degree decreased and evaluation value increased with the increase of DATEM. The effects of DATEM on Extensograph property are also complex. Compared to the control, extensiveness and powdered strength decreased but extended resistance decreased at first, and then increased while extended ratio changed little. It was concluded that gas retention and structure of CSB dough were improved effectively while gluten strength increased after DATEM was added.

2007) also compared the quality between Jiaotou fermented CSB and commercial yeast fermented CSB by sensory analysis and a texture analyzer. In the sensory evaluation, the interior structure of Jiaotou fermented CSB was superior to that of the commercial ones. As to the cohesiveness, the Jiaotou fermented CSB was also superior to the commercial ones. There were no significant differences in stickiness between the two kinds of CSB. The special flavour was formed during dough fermentation by the microorganisms from the starter culture Jiaotou.

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Traditional Chinese Foods: Production and Research Progress by Li Zaigui, Tan Hongzhuo


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