Results 151 to 160 of about 1,371,505 (181)
Staling of Chinese steamed bread: Quantification and control
Trends in Food Science and Technology, 2016 Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling.
Fan Zhu
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Food Chemistry, 2018 A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs.
Yuan Kun Lee, Guoqing He
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Main factors affecting the starch digestibility in Chinese steamed bread
Food Chemistry, 2022Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Cheng Li, Xueer Yi
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Influence of ingredients and chemical components on the quality of Chinese steamed bread
Food Chemistry, 2014Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between
Fan Zhu
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Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread
Food Chemistry, 2019The 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
Ke-Xue Zhu, Xiao-Na Guo
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Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread
Food Chemistry, 2016Black tea is rich in phenolic antioxidants and has various health benefits. Chinese steamed bread (CSB) is a traditional food produced through steaming of fermented dough. Black tea extracts were incorporated into northern style CSB formulation at varying concentrations up to 175mg gallic acid equivalent/gram of wheat flour.
Fan Zhu
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Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
Journal of Cereal Science, 1996Abstract 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
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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread
Agricultural Sciences in China, 2007Abstract 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 ...
Peng Qin
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Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
Food Chemistry, 2020The 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 investigated the dynamic characteristics of dough during fermentation.
Xianhui, Chang +6 more
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Functionality of ovalbumin during Chinese steamed bread-making processing
Food Chemistry, 2018Hen 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 +8 more
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