Results 121 to 130 of about 1,371,505 (181)

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

Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread. [PDF]

Food Sci Biotechnol, 2019
Wang H, Lv D, Dong N, Wang S, Liu J.
europepmc   +1 more source

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]

Breed Sci, 2018
Du X, Ma X, Min J, Zhang X, Jia Z.
europepmc   +1 more source

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

Food Research, 2018
Laohaprasit, N., Sricharoenpong, K.
doaj   +1 more source

Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. [PDF]

ACS Omega, 2018
Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G.
europepmc   +1 more source

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source