Food additives and technologies used in Chinese traditional staple foods

Food additives and technologies used in Chinese traditional staple foods

Abstract Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB...

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Bibliographic Details
Main Authors: Xiaolong Wang, Zhen Ma, Xiaoping Li, Liu Liu, Xiuxiu Yin, Kailong Zhang, Yu Liu, Xinzhong Hu
Format: Article
Language:English
Published: SpringerOpen 2018-01-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Noodles
CSB
Quality improvement
Shelf-life extension
Food additives
Package technologies
Online Access:http://link.springer.com/article/10.1186/s40538-017-0113-9

Internet

http://link.springer.com/article/10.1186/s40538-017-0113-9

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