Results 161 to 170 of about 1,371,505 (181)
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Characterization of volatiles and aroma in Chinese steamed bread during elaboration
Journal of Cereal Science, 2021Abstract Effects of different process steps on volatiles and aroma compounds of “Jiaozi” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry, which provided ...
Yuan-Hui Wang +5 more
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Chinese steamed bread: Packaging conditions and starch retrogradation
Cereal Chemistry, 2018AbstractBackground and objectivesThe starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal‐vacuum package [T‐VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation ...
Yu Liu +5 more
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Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
Food Chemistry, 2022The 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 +5 more
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Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread
Euphytica, 2003Fifty-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 +3 more
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Crop Science, 1991Chinese 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
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Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou)
International Journal of Biological Macromolecules, 2020Chinese steamed bread (CSB) is one of the traditional staple foods of Chinese people, and its quality is mainly affected by wheat gluten and starch. Herein, four different ratios of wheat gluten and starch were selected to investigate its effects on the properties of CSB.
Yue, Zhu +3 more
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Glycemic control in Chinese steamed bread: Strategies and opportunities
Trends in Food Science & Technology, 2019Abstract 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
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Suitability of various australian wheats for chinese‐style steamed bread
Journal of the Science of Food and Agriculture, 1990AbstractThree 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 +2 more
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A genetic analysis of the quality of northern-style Chinese steamed bread
Molecular Breeding, 2017Dissecting 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 +8 more
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Chinese steamed bread: Packaging conditions and starch retrogradation
Cereal Chemistry, 2019Xinzhong Hu, Zhen Ma, Liu Liu
exaly