Results 111 to 120 of about 10,500 (177)

Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes. [PDF]

Food Chem X
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc   +1 more source

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source

Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

The Association of Dietary Patterns with Age-Related Macular Degeneration in a Multiethnic Older Singaporean Population.

Ophthalmologica
Zhang Y, Gupta P, Fenwick E, Man R, Wong CMJ, Tan ACS, Cheung CMG, Colega MT, Chong MF, Lai JS, Lamoureux EL.   +10 more
europepmc   +1 more source

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Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health.
Cheng Li, Xueer Yi
exaly   +4 more sources

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

Staling of Chinese steamed bread: Quantification and control

Trends in Food Science and Technology, 2016
Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling.
Fan Zhu
exaly   +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, Sunan Wang
exaly   +3 more sources

Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).

International Journal of Biological Macromolecules, 2020
Chinese steamed bread (CSB) is one of the traditional staple foods of Chinese people, and its quality is mainly affected by wheat gluten and starch. Herein, four different ratios of wheat gluten and starch were selected to investigate its effects on the ...
Yue Zhu, Wenfei Xiong, Lifeng Wang, Xingrong Ju   +3 more
semanticscholar   +3 more sources