Results 121 to 130 of about 10,500 (177)

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

Food Chemistry, 2019
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 ...
Xianhui Chang, Xingyi Huang, Xiaoyu Tian, Chengquan Wang, J. Aheto, Bonah Ernest, Ren Yi   +6 more
semanticscholar   +3 more sources

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
Abstract Forty-three Australian and six Chinese wheat flours were used to investigate the flour quality requirements for northern style Chinese steamed bread. Significant correlations were found between flour quality and steamed bread quality. Protein quantity and quality and starch quality were important factors determining steamed bread volume ...
Sidi Huang, Suk-Hun Yun, Ken Quail, Ray Moss   +3 more
exaly   +2 more sources

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
Abstract Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding ...
Chuan-Xi Ma
exaly   +2 more sources

A Novel Strategy Inspired by Steaming Chinese Steamed Bread for Preparation of Tannin-Furanic Rigid Bio-Foam

Construction and Building Materials, 2023
Wenbin Yuan, Xuedong Xi, Jun Zhang, A. Pizzi, H. Essawy, G. Du, Xiaojian Zhou, Xinyi Chen   +7 more
semanticscholar   +2 more sources

Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.

International Journal of Biological Macromolecules, 2023
Chinese steamed bread (CSB), a conventional high-GI staple food, with a short shelf life and a single flavor. In this work, 10-20 % kiwi starch (KS) was used to substitute wheat flour for the production of CSB and the effects of different substitution ...
Qinyu Zhao, Zhenyun She, Danting Hou, Jiaqi Wang, Tian Lan, Xinran Lv, Yuanke Zhang, Xiangyu Sun, Tingting Ma   +8 more
semanticscholar   +1 more source

Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion.

Food Chemistry, 2022
For efficient and comprehensive detection of the staling degree of Chinese steamed bread (CSB), staled CSB samples stored for 0-16 days were prepared and analyzed using near-infrared (NIR), mid-infrared (MIR), and Raman spectroscopy combined with data ...
Huanjiong An, Chen Zhai, Fan Zhang, Qianyun Ma, Jianfeng Sun, Yiwei Tang, Wenxiu Wang   +6 more
semanticscholar   +1 more source

Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times.

Journal of Agricultural and Food Chemistry, 2022
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography-mass spectrometry, gas ...
Yaling Huang, Junwen Wan, Zhuolin Wang, Min Sun, T. Feng, Chi-Tang Ho, Shiqing Song   +6 more
semanticscholar   +1 more source

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