Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. [PDF]
Foods, 2022 Guo D, Yin X, Cheng H, Chen J, Ye X.
europepmc +1 more source
Effect of wheat flour characteristics on the quality of buckwheat Chinese steamed bread premix
, 2019 The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method.
Yujiao, Zheng, Xiaona, Guo, Kexue, Zhu
core +1 more source
Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing. [PDF]
Food Sci Nutr, 2021 Yu L +5 more
europepmc +1 more source
Chinese steamed bread fortified with green banana flour [PDF]
Food Research, 2018 Loong, C.Y.L., Wong, C.Y.H.
doaj +1 more source
Chinese steamed bread is made from wheat flour and water as the main ingredients and fermented with yeast. In recent years, significant progress has been made in incorporating innovative food additives into Chinese steamed bread (CSB) to improve its ...
Zainol, M.K. +3 more
core +1 more source
Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread [PDF]
To analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread.
ZHAO Chen-xu +6 more
core +1 more source
FoodsThis study pioneered the application of Poria cocos solid-state fermentation (SSF) to Tartary buckwheat (TB). We aimed to enhance its nutritional value, antioxidant activity, and bioaccessibility through fungal biotransformation.
Wendi Fan +6 more
doaj +1 more source
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread [PDF]
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Xiaoping FENG +4 more
core +1 more source
QUALITY IMPROVEMENT OF POTATO STEAMED BREAD USING FOOD HYDROCOLLOIDS
, 2017 Nowadays, there is an increasing interest for composite or gluten-free products due to some economic, nutritional reasons or the number of the celiac patient.
Liu, Xingli
core +1 more source
Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread. [PDF]
RSC Adv, 2020 Liu T, Duan H, Mao X, Yu X.
europepmc +1 more source