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.
Yuan Kun Lee, Guoqing He
exaly +4 more sources
Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]
J Fungi (Basel)The 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.
Gao Y +6 more
europepmc +2 more sources
Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]
FoodsBroken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the
Chen J +8 more
europepmc +2 more sources
Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]
FoodsThe study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant ...
Liu Y +5 more
europepmc +2 more sources
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]
GelsThis study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical ...
Liu C, Dai B, Luo X, Song H, Li X.
europepmc +2 more sources
Chinese steamed bread fortified with green banana flour [PDF]
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
doaj +2 more sources
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
doaj +2 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
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
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