Results 151 to 160 of about 10,500 (177)

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

Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling.

Food Research International
To unravel the flavor formation mechanism of Chinese steamed bread (CSB) with traditionally fermented glutinous rice wine (GRW) dough procedure, an integrated multi-omics strategy was employed to characterize the microbial succession and metabolic ...
Jia-Xuan Li, Feng-Ping Qin, Mengdie Chen, Yu-yu Liu, Xiaoran Guo, Ke-Xue Zhu, Fei Gao, Jun‐Jie Xing   +7 more
semanticscholar   +1 more source

Mechanistic insights into how wheat flour mill streams affect Chinese steamed bread quality: A perspective from starch multi-scale structure and physicochemical properties.

Carbohydrate Polymers
This work investigated the evolution of multi-scale structures and physicochemical properties of starch from the break, sizing, reduction and tailing flour mill streams and their influence on Chinese steamed bread quality.
Mengkun Song, Yongji Ni, Junhui Gao, Xiangjie Li, Yingying Zhang, Yanyan Zhang, Xingli Liu, Huishan Shen, Hua Zhang, Hongwei Wang   +9 more
semanticscholar   +1 more source

Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels.

International Journal of Biological Macromolecules
This study systematically explored how different hydration levels (45 %, 50 %, and 55 % water addition) affect the evolution of gluten network morphology, distribution, conformational and molecular transition, and moisture migration during the processing
Wenxin Xie, Ruo-Ling Jia, Yunpeng Qu, Meng Ma, Yanfei Wang, Hongyan Li, Qingjie Sun, Man Li, Fengwei Xie   +8 more
semanticscholar   +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

Effect of endoxylanases on dough properties and making performance of Chinese steamed bread

European Food Research and Technology, 2005
Two kinds of endoxylanase (XYL), one is a solid-phase enzyme (S-XYL) and the other a liquid-phase enzyme (L-XYL), were used to test their effect on the properties of dough and the quality of Chinese steamed bread (CSB). The textural properties of wheat dough made with the two enzymes were investigated. Parameters from the texture profile analysis (TPA)
Dongmin Su, Changhe Ding, Lite Li, Donghai Su, Xinyu Zheng   +4 more
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

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