Empirical and Theoretical Bases of Good Steamed Bread Production

Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summari...

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Detalles Bibliográficos
Autores principales: Peng, Yanchun, Zhao, Yun, Jin, Xiaojie, Xiong, Yin, Dong, Jing, Ma, Wujun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914789/
https://www.ncbi.nlm.nih.gov/pubmed/36765961
http://dx.doi.org/10.3390/foods12030433

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914789/
https://www.ncbi.nlm.nih.gov/pubmed/36765961
http://dx.doi.org/10.3390/foods12030433

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