Effects of coarse cereals on dough and Chinese steamed bread – a review [PDF]
Frontiers in Nutrition, 2023 Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs.
Yunfei Yang, Xinwei Wang
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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread [PDF]
Foods, 2023 The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB ...
Wenjun Liu +4 more
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Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread [PDF]
FoodsFucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect
Qingyu Yang +8 more
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Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread [PDF]
FoodsChinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for ...
Cheng Li +7 more
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Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing [PDF]
Toxins, 2020 We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination.
Huijie Zhang +8 more
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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
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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
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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread [PDF]
Foods, 2022 The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread.
Lili Fu +3 more
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Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography [PDF]
Sensors, 2023 Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production.
Yonghui Yu +5 more
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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
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