Results 111 to 120 of about 1,283 (151)

Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food Chemistry, 2014
Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between
Fan Zhu
exaly   +3 more sources

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

Procedia Environmental Sciences, 2012
AbstractEffect of ratio of different leavening agents (yeast and Jiaozi) on the quailty of Chinese steamed bread was investigated in this study. The yeast and Jiaozi were mixed at the ratio between 1 to zero to 1 to 4. The results showed that when the ratio is 4 to 1, the steamed bread had the highest sensory score.
Zhijian Li
exaly   +2 more sources

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Food Chemistry, 2018
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs.
Tongjie Liu, Faizan Ahmed Sadiq, Zhen-Quan Yang   +2 more
exaly   +3 more sources

Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread

Food Chemistry, 2019
The effects of alkali (NaHCO3 or Na2CO3) on the quality and protein polymerization of buckwheat Chinese steamed bread (CSB) were investigated. The alkali addition increased the specific volume of CSB, for NaHCO3 from 1.84 ml/g (control) to 2.66 ml/g. Image analysis showed that alkali increased the pore area fractions. The addition of Na2CO3 exhibited a
Xiao-Na Guo, Shuang Yang, Ke-Xue Zhu
exaly   +3 more sources

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

Food Chemistry, 2020
The fermentation process is crucial to the production of Chinese steamed bread (CSB). In order to select suitable indicators as the basis for further research of establishing intelligent monitoring method for dough fermentation state, this study investigated the dynamic characteristics of dough during fermentation.
Xianhui, Chang, Xingyi, Huang, Xiaoyu, Tian, Chengquan, Wang, Joshua H, Aheto, Bonah, Ernest, Ren, Yi   +6 more
openaire   +2 more sources

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Food Chemistry, 2016
Black tea is rich in phenolic antioxidants and has various health benefits. Chinese steamed bread (CSB) is a traditional food produced through steaming of fermented dough. Black tea extracts were incorporated into northern style CSB formulation at varying concentrations up to 175mg gallic acid equivalent/gram of wheat flour.
Fan Zhu
exaly   +3 more sources

Characterization of volatiles and aroma in Chinese steamed bread during elaboration

Journal of Cereal Science, 2021
Abstract Effects of different process steps on volatiles and aroma compounds of “Jiaozi” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry, which provided ...
Yuan-Hui Wang, Yue-Ying Yang, Jing-Yu Zhang, Qi-Dong Zhang, Fei Xu, Zhi-Jian Li   +5 more
openaire   +1 more source

Functionality of ovalbumin during Chinese steamed bread-making processing

Food Chemistry, 2018
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study.
Shangyuan, Sang, Huang, Zhang, Lei, Xu, Yisheng, Chen, Xueming, Xu, Zhengyu, Jin, Na, Yang, Fengfeng, Wu, Dandan, Li   +8 more
openaire   +2 more sources

Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2018
AbstractBackground and objectivesThe starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal‐vacuum package [T‐VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation ...
Yu Liu, Xiaolong Wang, Xiaoping Li, Zhen Ma, Liu Liu, Xinzhong Hu   +5 more
openaire   +1 more source

Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Food Chemistry, 2022
The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C.
Jinzhong, Xi, Qiyan, Zhao, Dan, Xu, Yamei, Jin, Fengfeng, Wu, Xueming, Xu   +5 more
openaire   +2 more sources