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Steamed Breads

Steamed Breads Book
Author : Sidi Huang,Diane Miskelly
Publisher : Woodhead Publishing
Release : 2016-07-08
ISBN : 0081007248
Language : En, Es, Fr & De

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Book Description :

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. Provides the first comprehensive reference on steamed breads and steamed buns Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends

Dietary Fiber

Dietary Fiber Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-06-27
ISBN : 0128164956
Language : En, Es, Fr & De

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Book Description :

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics. Thoroughly explores dietary fiber properties and health effects in light of new trends in recovery procedures and applications Covers issues in three critical dimensions: properties, recovery and applications Focuses on applications in food additives, as well as recovery from plant processing by-products

Potato Staple Food Processing Technology

Potato Staple Food Processing Technology Book
Author : Taihua Mu,Hongnan Sun,Xingli Liu
Publisher : Springer
Release : 2016-11-23
ISBN : 9811028338
Language : En, Es, Fr & De

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Book Description :

This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition. Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology.

Mantoulicious Creative Yummy Chinese Steamed Buns

Mantoulicious  Creative   Yummy Chinese Steamed Buns Book
Author : Xue Ren
Publisher : Marshall Cavendish International Asia Pte Ltd
Release : 2019-12-15
ISBN : 9814893048
Language : En, Es, Fr & De

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Book Description :

Whether plain or with filling, Chinese steamed buns are typically just round. But with some modelling techniques and creativity, along with a palette of colours, Chinese steamed bun instructor, Xue Ren, shows how you can transform the humble steamed bun into the stuff of dreams. With a carefully curated collection of designs to cater to every skill level, complete with fully illustrated step-by-step recipes and a bonus section on fillings, this book will guide you to make these enchantingly adorable steamed buns that taste as good as they look. Create your own centrepiece for your next meal or party with Mantoulicious: Creative & Yummy Chinese Steamed Buns.

The Cornell Reading Course for the Farm Home

The Cornell Reading Course for the Farm Home Book
Author : Flora Rose,Martha van Rensselaer
Publisher : New York State College of Agriculture at Cornell University
Release : 1916
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Cornell Reading Course for the Farm Home book written by Flora Rose,Martha van Rensselaer, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Cornell Reading courses Course for the Farm

Cornell Reading courses     Course for the Farm Book
Author : New York State College of Agriculture
Publisher : Unknown
Release : 1915
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Cornell Reading courses Course for the Farm book written by New York State College of Agriculture, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bakery Products

Bakery Products Book
Author : Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 0470276320
Language : En, Es, Fr & De

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Book Description :

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

The Cornell Reading Course for the Farm Home

The Cornell Reading Course for the Farm Home Book
Author : Anonim
Publisher : Unknown
Release : 1916
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Cornell Reading Course for the Farm Home book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Encyclopedia of Food and Health

Encyclopedia of Food and Health Book
Author : Anonim
Publisher : Academic Press
Release : 2015-08-26
ISBN : 0123849535
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Ullmann s Food and Feed 3 Volume Set

Ullmann s Food and Feed  3 Volume Set Book
Author : Wiley-VCH
Publisher : John Wiley & Sons
Release : 2017-06-19
ISBN : 3527339906
Language : En, Es, Fr & De

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Book Description :

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Encyclopedia of Food Grains

Encyclopedia of Food Grains Book
Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Academic Press
Release : 2015-12-17
ISBN : 0123947863
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Cereal Grain Quality

Cereal Grain Quality Book
Author : R. Henry,P. Kettlewell
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9400915136
Language : En, Es, Fr & De

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Book Description :

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Bread and Bread making

Bread and Bread making Book
Author : S. T. Rorer
Publisher : Unknown
Release : 1899
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book includes both recipes and explanations of the reasons why things can go wrong while baking. The author, Mrs. S.T. Rorer, was the director of the Philadelphia Cooking School.

The

The Book
Author : Gil Marks
Publisher : Simon and Schuster
Release : 1999-09-02
ISBN : 0684835592
Language : En, Es, Fr & De

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Book Description :

A collection of kosher recipes from two dozen communities around the world also includes holiday dishes and lore about the history of Jewish food throughout the ages

Phenotyping for Plant Breeding

Phenotyping for Plant Breeding Book
Author : Siva Kumar Panguluri,Are Ashok Kumar
Publisher : Springer Science & Business Media
Release : 2013-10-09
ISBN : 1461483204
Language : En, Es, Fr & De

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Book Description :

Plant phenotyping is the thorough assessment of plant traits such as growth, development, adaptation, yield, quality, tolerance, resistance, architecture, and the basic measurement of individual quantitative parameters that form the basis for understanding of traits. Genetic approaches to understand plant growth and development have always benefitted from phenotyping techniques that are simple, rapid and measurable in units. The forward genetics approach is all about understanding the trait inheritance using the phenotypic data and in most cases it is the mutant phenotypes that formed the basis for understanding of gene functions. With rapid advancement of genotyping techniques, high throughput genotyping has become a reality at costs people never imagined to be that low, but the phenotypic methods did not receive same attention. However, without quality phenotyping data the genotyping data cannot be effectively put to use in plant improvement. Therefore efforts are underway to develop high-throughput phenotyping methods in plants to keep pace with revolutionary advancement in genotyping techniques to enhance the efficiency of crop improvement programs. Keeping this in mind, we described in this book the best phenomic tools available for trait improvement in some of the world’s most important crop plants.

Women of China

Women of China Book
Author : Anonim
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Women of China book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Ladies Home Journal

Ladies  Home Journal Book
Author : Anonim
Publisher : Unknown
Release : 1915
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Ladies Home Journal book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Report of the Board of Managers

Report of the Board of Managers Book
Author : National Home for Disabled Volunteer Soldiers
Publisher : Unknown
Release : 1906
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Report of the Board of Managers book written by National Home for Disabled Volunteer Soldiers, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Health in the Household Or Hygienic Cookery

Health in the Household  Or  Hygienic Cookery Book
Author : Susanna Way Dodds
Publisher : Unknown
Release : 1883
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Health in the Household Or Hygienic Cookery book written by Susanna Way Dodds, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Traditional Chinese Foods

Traditional Chinese Foods Book
Author : Li Zaigui,Tan Hongzhuo
Publisher : Nova Science Pub Incorporated
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.