Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province [PDF]
Liang you shipin ke-ji, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min +4 more
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Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
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Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp [PDF]
International Journal of Molecular Sciences, 2019 Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this ...
Bowen Yan, Daming Fan, Jianxin Zhao
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Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
Molecules, 2022 In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen +6 more
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Journal of Integrative Agriculture, 2019 The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim +8 more
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Feasibility analysis of preparation of functional staple steamed bread with edible Chinese herbs [PDF]
Liang you shipin ke-ji, 2019 The feasibility and value of developing functional staple steamed bread fabricated with edible Chinese herbs is discussed from the aspects of development ideas,the necessity of technical research,technical points,marketing demand,technical stateat home ...
QIAN Wen-wen +5 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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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
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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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Fermentation Strategy and Non-Saccharomyces Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs [PDF]
FoodsChinese steamed bread (CSB) is an important fermented wheat product, but controlled strategies for modulating its volatile profile remain limited.
Xinyuan Hu +5 more
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