Effects of coarse cereals on dough and Chinese steamed bread – a review [PDF]
Frontiers in Nutrition, 2023 Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs.
Yunfei Yang, Xinwei Wang
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Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing [PDF]
Toxins, 2020 We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination.
Huijie Zhang +8 more
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Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread [PDF]
FoodsFucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect
Qingyu Yang +8 more
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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread [PDF]
Foods, 2023 The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB ...
Wenjun Liu +4 more
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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread [PDF]
Foods, 2022 The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread.
Lili Fu +3 more
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Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread [PDF]
FoodsChinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for ...
Cheng Li +7 more
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Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province [PDF]
Liang you shipin ke-ji, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min +4 more
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Chinese steamed bread fortified with green banana flour [PDF]
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
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Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
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Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography [PDF]
Sensors, 2023 Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production.
Yonghui Yu +5 more
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