Chinese steamed bread - Open Access .click

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Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread [PDF]

, 2017
: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese ...
Fu, Wenjun +3 more
core +1 more source

Karakteristik Roti Manis Berbahan Baku Ubijalar dan Tepung Gandum Lokal [PDF]

, 2017
Pemanfaatan gandum lokal dan ubijalar sebagai bahan baku dalam pembuatan roti manis merupakan upaya diversifikasi pangan berbahan baku lokal sekaligus mengurangi impor terigu.
Yulifianti, R. (Rahmi)
core +2 more sources

Developing a dynamic regional brand - focus on flavour. [PDF]

, 2013
This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula.
Mayze, John, Smyth, Heather
core +1 more source

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Oil Crop Science
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara.
Yan Tang +8 more
doaj +1 more source

KONZO : the IBRO Africa Regional Committee (ARC) organizes its first Global Advocacy Workshop for Neuroscience in Kinshasa [PDF]

, 2014
Neurological diseases such as epilepsy, konzo, or neurolathyrism are not well understood or even accepted as major causes of disability. It is important that the public – from parents and children to politicians and policymakers – be informed about the ...
Diasolua Ngudi, Delphin
core

Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread

Food Chemistry: X
This study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time.
Jiangyu Zhu +7 more
doaj +1 more source

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. [PDF]