Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter [PDF]
Foods, 2023 Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB.
Ning Tang +5 more
doaj +2 more sources
Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread [PDF]
Foods, 2022 Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food.
Daying Wu +8 more
doaj +2 more sources
Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties [PDF]
Food Chemistry: X, 2022 Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour.
Yuan Gao +4 more
doaj +2 more sources
Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification [PDF]
Molecules, 2020 Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance.
Bowen Yan +7 more
doaj +3 more sources
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour [PDF]
Scientific Reports, 2021 Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects.
Xiaoyue Li +4 more
doaj +2 more sources
Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread [PDF]
AMB Express, 2019 The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and ...
Zhao Guowei +3 more
doaj +2 more sources
Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread [PDF]
FoodsIn this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and ...
Ranhuixin Ma +7 more
doaj +2 more sources
Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality
Grain & Oil Science and Technology, 2018 Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality ...
LI Jinxin, YIN Lijun, LI Jinlong
doaj +2 more sources
Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread [PDF]
Journal of FungiThe genetic composition of Saccharomyces cerevisiae and its various phenotypes during fermentation significantly correlate to the quality of Chinese steamed bread (CSB). However, the systematic correlation between different S.
Yawen Gao +6 more
doaj +2 more sources
Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread [PDF]
Journal of Chemistry, 2016 Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8 ...
Zhenya Du +7 more
doaj +2 more sources