Results 101 to 110 of about 1,371,449 (149)

Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast

Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were assessed using quantitative descriptive analysis (QDA).
Lingyun Yao (9773762), Tao Feng (43135), Yuanzhe Fu (17324173), Qian Liu (135614), Chuang Yu (331333), Shiqing Song (4419901), Min Sun (115484)   +6 more
core   +1 more source

Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread. [PDF]

J Food Sci
Zhenhua W, Mengmeng Z, Wenrui Z, Min Z, Xin R, Shan L.   +5 more
europepmc   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]

Gels
Liu C, Dai B, Luo X, Song H, Li X.
europepmc   +1 more source

Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]

J Fungi (Basel)
Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J.   +6 more
europepmc   +1 more source

Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]

Foods
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.   +8 more
europepmc   +1 more source

Effect of water addition on northern style Chinese steamed bread processing quality

, 2005
The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 % to 90 % of Farinograph Water ...
He Zhonghu, Chen Dong-Sheng, Desen Wang, Peña, R., Zhang, Y.   +4 more
core  

Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. [PDF]

Food Sci Nutr, 2019
Chen Y, Yang X, Guo H, Li J, Ren G.
europepmc   +1 more source

Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs

, 2013
The objective of this work was to study the effects of trehalose and maltodextrin on Chinese steamed bread (CSB) prepared from frozen dough. Trehalose (0.1 and 0.2% w/w) and maltodextrin (1 and 2% w/w) were added and CSB prepared from the fresh dough ...
Nurhayati Yusoff
core  

Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. <i>Foods</i> 2022, <i>11</i>, 1091. [PDF]

Foods
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +1 more source