Results 131 to 140 of about 1,343 (152)

Chinese steamed bread and novel wheat products

2018
Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China. Research on the quality of wheat flour is important for wheat food production.
Zhang, Zhengmao, Xing, Qinhui, Liu, Yuxiu   +2 more
openaire   +1 more source

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Packaging Technology and Science, 2015
The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control.
Qi Sheng, Xiao‐Na Guo, Ke‐Xue Zhu
openaire   +1 more source

The optimization of a laboratory processing procedure for southern-style Chinese steamed bread

International Journal of Food Science and Technology, 1998
Abstract A response surface methodology (RSM) design was used to optimize the laboratory processing procedure for southern-style Chinese steamed bread (SSCSB). A screening test was applied to weak, medium and strong flours to establish critical variables.
S Huang, K Quail, R Moss
openaire   +1 more source

Objective methods for the quality assessment of northern-style chinese steamed bread

Journal of Cereal Science, 1995
Northern-style Chinese steamed bread was made from seven flours differing in quality. Its textural and external qualities were evaluated subjectively by a trained panel and objectively using both an Instron Universal Test Machine (IUTM) and a Minolta CR 310 colour meter.
S. Huang, K. Quail, R. Moss, J. Best
openaire   +1 more source

Lexicon development and quantitative descriptive analysis of Chinese steamed bread

Journal of Cereal Science, 2023
Yuan-Hui Wang, Yue-Ying Yang, Fei Xu, Qi-Dong Zhang, Xiao-Kang Wang, Hang Xu   +5 more
openaire   +1 more source

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, Antonio Pizzi, Hisham Essawy, Guanben Du, Xiaojian Zhou, Xinyi Chen   +7 more
openaire   +1 more source

Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach

Food Bioscience, 2023
Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, Shiqing Song, Xiaoming Zhang, Chi-Tang Ho   +7 more
openaire   +1 more source

Flavor Profile Disclosure Of Chinese Steamed Breads  (Csbs) by Sensomics Approach

SSRN Electronic Journal, 2022
Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, shiqing song, Xiaoming Zhang, Chi-Tang Ho   +7 more
openaire   +1 more source

Temperature and Moisture Dependent Dielectric Properties of Chinese Steamed Bread Using Mixture Equations Related to Microwave Heating

International Journal of Food Properties, 2016
Chunfang Song, Zhengwei Cui
exaly  

Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

Food Chemistry, 2016
Ke-Xue Zhu, Xiao-Na Guo
exaly