Chinese Steam Research Articles

Enhancing Chinese Steam Bun Characteristics with Chlorella vulgaris-Enriched Coconut Oil

Enhancing Chinese Steam Bun Characteristics with Chlorella vulgaris-Enriched Coconut Oil

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.

Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.

Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)

Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties. Mantou is chinese steam bread that has less tender, which generally were prefered had a soft texture. Mantou content low crude fibre and rich of carbohydrate. The aims of this study is to determine the effect of adding kappa-carrageenan to the physicochemical properties of mantou product. The research method was used completely randomized design (CRD) with five treatments and four replications. The treatment was the addition of kappa-carrageenan concentration by 0% (as control), 1.5%, 2%, 2.5%, 3%. The main physicochemical properties observed were the mantou texture and fibre content. The results of this study are the addition of kappa-carrageenan showed an effect on texture and increases nutrient fibre of mantou.

Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)

This study investigated the effects of partial replacement of wheat flours with wholegrain flours on the physical characteristics and starch digestion of Mantou. Mantou was made with wheat flours partially substituted with brown rice or oat flours at the levels of 10% or 30%. Physical characteristics, including adhesiveness, hardness and springiness, of Mantou were significantly affected with substitution due to the disruption of dough structure. SEM observation evidenced that wholegrain incorporation resulted in discontinuous and irregular structure of Mantou. Sensory evaluation found that lower wholegrain incorporation of Mantou with lighter color exhibited higher score. Correlation analysis between physical parameters and sensory evaluation showed that appearance attraction negatively correlated to b* (yellowness-blueness) value. Compared with Mantou without substitution, wholegrain postponed starch digestion. Oat exerted particularly stronger effect because hydrolysis index (HI) decreased from 121 to 74 and 67 as the incorporation brown rice and oat at the level of 30%, respectively. In conclusion, our results revealed that wholegrain levels affected physical characteristics, sensory acceptance and nutritional quality of Mantou. Although the acceptance score of Mantou incorporated with oat flour was around 5 (neither dislike nor like), oat incorporation with a lower HI may provide an alternative choice for health concern.

Coal lumps vs. electrons: How do Chinese bulk energy transport decisions affect the global steam coal market?

This paper demonstrates the ways in which different Chinese bulk energy transport strategies affect the future steam coal market in China and in the rest of the world. An increase in Chinese demand for steam coal will lead to a growing need for additional domestic infrastructure as production hubs and demand centers are spatially separated, and domestic transport costs could influence the future Chinese steam coal supply mix. If domestic transport capacity is available only at elevated costs, Chinese power generators could turn to the global trade markets and further increase steam coal imports. Increased Chinese imports could then yield significant changes in steam coal market economics on a global scale. This effect is analyzed in China, where coal is mainly transported by railway, and in another setting where coal energy is transported as electricity. For this purpose, a spatial equilibrium model for the global steam coal market has been developed. One major finding is that if coal is converted into electricity early in the supply chain, worldwide marginal costs of supply are lower than if coal is transported via railway. Furthermore, China's dependence on international imports is significantly reduced in this context. Allocation of welfare changes particularly in favor of Chinese consumers while rents of international producers decrease.

‘Steam-boat’ supraglottic laryngoplasty for treatment of chronic refractory aspiration: a modification of Biller's technique

The surgical treatment of intractable aspiration usually requires sacrifice of the patient's natural voice to prevent food entering the airway. Biller described a tubed supraglottic laryngoplasty to control aspiration while allowing patients to phonate with their larynx. Our preliminary experience with this technique in Chinese patients has been disappointing, as tension in the mucosa on wound closure led to wound dehiscence. Our objective was to modify Biller's technique in order to achieve a better outcome. We modified Biller's technique by trimming the epiglottic cartilage and by inserting a tibial periosteal graft to reinforce closure of the mucosa, creating an arrangement resembling a Chinese steam boat. Three Chinese patients underwent the modified Biller's technique. No wound dehiscence occurred, the surgery controlled aspiration, and the patients were able to phonate with their own larynx. All patients resumed oral feeding, and previously placed gastrostomy tubes were removed. The 'steam-boat' supraglottic laryngoplasty is a viable surgical alternative to total laryngectomy or tracheal diversion for controlling intractable aspiration, and preserves a phonating larynx.

Book Review: The Chinese Steam Navy, 1862-1945

Book Review: The Chinese Steam Navy, 1862-1945

Book Review: The Chinese Steam Navy 1862–1945

Book Review: The Chinese Steam Navy 1862–1945