Results 171 to 180 of about 9,741 (187)

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

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.
Tongjie, Liu, Yang, Li, Faizan A, Sadiq, Huanyi, Yang, Jingsi, Gu, Lei, Yuan, Yuan Kun, Lee, Guoqing, He   +7 more
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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

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
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Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread

Food Chemistry, 2018
This study investigated characteristics of recombinant wheat Endoplasmic Reticulum Oxidoreductin 1 (wEro1) and its influence on Chinese steamed bread (CSB) qualities. The purified wEro1 monomer, which contained two conserved redox active motif sites, bound to flavin adenine dinucleotide (FAD) cofactor with a molecular weight of ∼47 kDa. wEro1 catalyzed
Guang, Liu, JingJing, Wang, Yi, Hou, Yan-Bo, Huang, JiaJia, Wang, Cunzhi, Li, ShiJun, Guo, Lin, Li, Song-Qing, Hu   +8 more
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Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread

Food Chemistry, 2019
The 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
Xiao-Na, Guo, Shuang, Yang, Ke-Xue, Zhu
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Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food Chemistry, 2014
Chinese 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
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Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Food Chemistry, 2016
Black 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, Ratchaneekorn, Sakulnak, Sunan, Wang   +2 more
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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
Abstract 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, Shun-he CHENG, Chuan-xi MA
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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

Journal of Cereal Science, 2001
Abstract Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality.
J. Zhu, S. Huang, K. Khan, L. O»Brien
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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