Results 131 to 140 of about 10,500 (177)

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

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.

Food Research International
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread ...
Ning Tang, Xiaolong Xing, Huipin Li, Biao Suo, Yuhong Wang, Zhilu Ai, Yong Yang   +6 more
semanticscholar   +1 more source

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Chinese steamed bread (CSB) is a popular staple food with traditional ethnic characteristics in China. CSB with traditional starters has nice flavor and texture but they are unstable and require a longer preparation time.
G. Wei, Bimal Chitrakar, Jiang Wu, Yaxin Sang   +3 more
semanticscholar   +1 more source

Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread

, 2021
The effect of ultrasonic intensity on the wheat starch-monoglyceride complex (WSG) and the influence of WSG on the quality of steamed bread were investigated.
Miaomiao Shi, Fei Wang, P. Lan, Yanyan Zhang, Mingyue Zhang, Yizhe Yan, Yanqi Liu   +6 more
semanticscholar   +1 more source

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
openaire   +2 more sources

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.

Journal of Food Science, 2023
Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated ...
Xiaoyan Song, Lili Deng, Jian Zhang, Hongtao Ren, R. Zhao   +4 more
semanticscholar   +1 more source

Microbiota structure of traditional starters from around the Tai-hang Mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times.
G. Wei, J. Regenstein
semanticscholar   +1 more source

Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread

Euphytica, 2003
Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for their suitability to produce northern style Chinese steamed bread (CSB) and used to investigate the ...
Z.H. He, A.H. Liu, Roberto Javier Peña, Sanjaya Rajaram   +3 more
openaire   +1 more source

The Leavening Agents Affect the Protein-Starch Matrix Formation and In Vitro Starch Digestibility of Chinese Steamed Bread.

Journal of Food Science
The present study investigates the influence of different fermentation starters-sourdough and commercial yeast-on the textural characteristics, structural features, and in vitro starch digestibility of Chinese steamed bread (CSB).
H. Feng, Yuanzhe Fu, Bo Cheng, Shiqing Song, Cheng Li, Tao Feng, Boyan Gao, Fei Jia, Xiaowei Zhang   +8 more
semanticscholar   +1 more source

Suitability of various australian wheats for chinese‐style steamed bread

Journal of the Science of Food and Agriculture, 1990
AbstractThree methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical ...
Zuo‐Ji Lin, Diane M Miskelly, H John Moss   +2 more
openaire   +1 more source