Results 141 to 150 of about 10,500 (177)

Effects of wheat flour substitution with high‐amylose corn flour on the quality of dough and Chinese steamed bread

Starke (Weinheim), 2023
In order to increase the nutritional value of Chinese steamed bread (CSB), high‐amylose corn flour (HACF) was used to partially replace wheat flour (WF) in the preparation of CSB.
Yuchen Gu, Li Cheng, Caiming Li, Zhaofeng Li, Zheng-biao Gu, Yan Hong   +5 more
semanticscholar   +1 more source

Zinc concentration and bioavailability of Chinese steamed bread prepared from foliar zinc-biofortified wheat grain.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Increasing the concentration of zinc (Zn) in a widely consumed staple food, such as Chinese steamed bread (CSB), is a promising strategy for alleviating Zn malnutrition in humans.
Shaoxia Wang, Cailing Shi, X. Tian, Qing Liu   +3 more
semanticscholar   +1 more source

Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality

Crop Science, 1991
Chinese steamed bread (CSB) is a major end‐use product of wheat (Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown.
Liming Hou, R. S. Zemetra, Dianne Birzer
openaire   +1 more source

Glycemic control in Chinese steamed bread: Strategies and opportunities

Trends in Food Science & Technology, 2019
Abstract Background Chinese steamed bread (CSB) is a staple food eaten by Chinese population. CSB is commonly made from refined wheat flour and has a high glycemic index (GI). The demand for low and moderate GI CSB has kept increasing. This demand is largely driven by the increased occurrences of various chronic diseases such as diabetes and obesity
openaire   +1 more source

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.

Food Chemistry
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments.
G. Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou   +5 more
semanticscholar   +1 more source

A genetic analysis of the quality of northern-style Chinese steamed bread

Molecular Breeding, 2017
Dissecting the genetic basis for the traits of northern-style Chinese steamed bread (NCSB) is of great significance for wheat quality breeding. Quantitative trait loci (QTLs) for the processing quality of NCSB were studied using a recombinant inbred line (RIL) consisting of 173 lines derived from a “Shannong01–35 × Gaocheng9411” cross.
Tongtong Liu, Yuling An, Kai Liu, Fangfang Wang, Chupeng Xie, Ying Zhang, Xin Guan, Jichun Tian, Jiansheng Chen   +8 more
openaire   +1 more source

Solid-state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran-rich Chinese steamed bread.

Journal of Food Science
Wheat bran has numerous health benefits, but its poor processing and sensory properties limit its application in the staple food industry. Fermentation by S. cerevisiae changes the performance of wheat bran.
Bobo Zhang, Xinhua Xie, Hongshuai Zhu, Bin Niu, Dan Liang, Kai Chen, Wenhong Sun, Dongfeng Shi   +7 more
semanticscholar   +1 more source

Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.

Food Research International
Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others.
Shiqing Song, Danning Jin, Yaling Huang, Ling Xie, Bertrand Muhoza, Min Sun, Tao Feng, Wanli Qiang, Xu Huang, Qian Liu   +9 more
semanticscholar   +1 more source

HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.

Journal of Food Science
The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality.
Hongwei Zhou, Xiaolong Wang, Yanning Yang, J. Ban, S. Guo, T. Song, Shuangxing Zhang, Yang Yu, Boli Guo, Yingquan Zhang, Xiaoke Zhang   +10 more
semanticscholar   +1 more source

Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition.

International Journal of Biological Macromolecules
From the perspective of rubber/glass transition, this study clarified that the impact of dextran on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed Bread (CSB) depended on its molecular weight and concentration level ...
Shunqin Li, Ronghao Sun, Ying Gong, Jiayi Cui, Wenjie Sui, Tao Wu, Rui Liu, Min Zhang   +7 more
semanticscholar   +1 more source