Results 161 to 170 of about 9,741 (187)

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

Food Chemistry, 2020
The 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, Xingyi, Huang, Xiaoyu, Tian, Chengquan, Wang, Joshua H, Aheto, Bonah, Ernest, Ren, Yi   +6 more
openaire   +2 more sources

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

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

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

Staling of Chinese steamed bread: Quantification and control

Trends in Food Science & 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.
openaire   +1 more source

QTL analysis of textural property traits for Chinese northern-style steamed bread

Euphytica, 2010
Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) population containing 168 lines derived from a cross between elite Chinese wheat cultivars Huapei 3 and Yumai ...
Peng Wu, Bin Liu, Jiansheng Chen, Cailing Sun, Jichun Tian   +4 more
  +4 more sources

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
Abstract 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, Suk-Hun Yun, Ken Quail, Ray Moss   +3 more
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

Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

Journal of Cereal Science, 2018
Abstract This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour, brans of different wheat varieties and vital gluten.
Fengyun Ma, Yu Young Lee, Byung-Kee Baik
openaire   +1 more source

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