title: Influence of ingredients and chemical components on the quality of Chinese steamed bread.
abstract: Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between the properties of ingredients/chemical components and CSB quality. This review summarises the recent advances in understanding the roles of basic and optional ingredients and their chemical components in the appearance, textural, sensory, and shelf-life properties of CSB, and provides suggestions for further research to match the current trends.
authors.affiliation: School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand. Electronic address: fzhu5@yahoo.com.
authors.forename: Fan
authors.initials: F
authors.lastname: Zhu
mesh_terms: D001939:Bread / Q000032:analysis / Q000592:standards*; D002681:China; D004043:Dietary Fiber / Q000032:analysis; D043364:Endo-1,4-beta Xylanases / Q000378:metabolism; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D008055:Lipids / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D040641:Quantitative Trait Loci; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D008055:Lipids; D010940:Plant Proteins; D013213:Starch; D043364:Endo-1,4-beta Xylanases
keywords: Chinese steamed bread; Component; Ingredient; Property; Quality