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Published in:
Background and Introduction Read chapter Read first chapter

2017 | OriginalPaper | Chapter

2. Types of Potato Staple Food: A Brief Description

Authors : Taihua Mu, Hongnan Sun, Xingli Liu

Published in: Potato Staple Food Processing Technology

Publisher: Springer Singapore

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Abstract

To give readers a more in-depth understanding of the categories and characteristics of potato staple food products, this chapter introduces traditional and modern potato staple foods, including steamed bread, bread, noodles, mashed potatoes, French fried potatoes, etc.

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previous chapter Background and Introduction
next chapter Tailored Flour for Potato Staple Foods
Literature
FAO (Food and Agriculture Organization). (2010). Food and agricultural commodities production. Food and Agriculture Organization of the United Nations 2010.
Huang, S. (2014). Steamed bread. Bakery Products Science and Technology, 539-562.
Liu, C., Liu, L., Li, L., Hao, C., Zheng, X., & Bian, K., et al. (2015). Effects of different milling processes on whole wheat flour quality and performance in steamed bread making. LWT - Food Science and Technology, 62(1), 310-318.
Zhu, F. (2014). Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chemistry, 163, 154–162.CrossRefPubMed
Metadata
Title
Types of Potato Staple Food: A Brief Description
Authors
Taihua Mu
Hongnan Sun
Xingli Liu
Copyright Year
2017
Publisher
Springer Singapore
Book
Potato Staple Food Processing Technology

Print ISBN: 978-981-10-2832-8

Electronic ISBN: 978-981-10-2833-5

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-981-10-2833-5_2

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