Results 1 to 10 of about 1,283 (151)

Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread

Shipin gongye ke-ji, 2022
In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation.
Chaofan GAO, Ying ZHOU, Wanqi WEI, Chenghong JIANG, Manqing YANG, Junqiang JIA, Qiongying WU   +6 more
doaj   +1 more source

Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province

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, ZHANG Lei, ZHAO Bo, YAN Jun-hui, WANG Jiang-hua   +4 more
doaj   +1 more source

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Molecules, 2022
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang   +6 more
doaj   +1 more source

Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour

Food Production, Processing and Nutrition, 2022
The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated.
Ying Liang, Jinmiao Duan, Qingchao Gao, Yahui Li, Zhiyong Zhang   +4 more
doaj   +1 more source

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread

Frontiers in Nutrition, 2021
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang, Huinan Wang, Anfei Li, Lingrang Kong, Xiaocun Zhang   +4 more
doaj   +1 more source

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Shipin gongye ke-ji, 2023
Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na+/K+: A randomized controlled trial in Chinese adults

Frontiers in Nutrition, 2022
Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have ...
Haiquan Xu, Yanzhi Guo, Shaolun Cai, Xiuli Wang, Junling Qu, Yunqian Ma, Hongyun Fang, Junmao Sun   +7 more
doaj   +1 more source

Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

Food Hydrocolloids for Health, 2022
High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations.
Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh   +3 more
doaj   +1 more source

Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]

Shipin Kexue
Steamed 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
doaj   +1 more source

Research on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

Liang you shipin ke-ji, 2021
In the industrial production process of traditionally fermented flour products, the influence of a certain storage period of fresh flour on the production process and product features of Chinese steamed bread(CSB) as fermented food is very prominent, and
WEI Yi-min, ZHANG Lei, ZHAO Bo, WANG Xu-lin, WU Gui-ling   +4 more
doaj   +1 more source