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Processing Procedure in the Laboratory and Quality Evaluation Method of Northern Style Chinese Steamed Bread |
ZHOU Sumei, ZHANG Guozeng, ZHANG Meihong, ZHONG Kui, LIN Weijing |
Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract: Chinese Steamed Bread (CSB) is a traditional staple food in the north part of China, which plays an important role in people's daily life. Besides the material characters, the preparation process of steamed bread also has important effects on the quality of CSB. The processing procedure and quality evaluation method of CSB, as well as the effects of preparation process on the CSB quality are reviewed, which could be of benefit to standardization of the processing procedure and quality evaluation method of CSB.
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Received: 04 August 2011
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