Results 21 to 30 of about 9,741 (187)
Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread
Shipin gongye ke-ji, 2022 In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation.
Chaofan GAO +6 more
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Effect of arabinoxylan addition in Chinese steamed bread
Food Science and Technology, 2022 Abstract In order to study the mechanism of arabinoxylan (AX) delaying the aging of steamed bread, the effects of AX on gelatinization, texture and starch crystallinity of steamed bread were analyzed. The results were as follows: as the storage time of steamed bread extended, the hardness and chewiness of steamed bread decreased successively in the ...
Beibei TIAN, Jie CHEN, Fei XU
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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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Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour
Food Production, Processing and Nutrition, 2022 The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated.
Ying Liang +4 more
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Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread
Frontiers in Nutrition, 2021 Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang +4 more
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Shipin gongye ke-ji, 2023 Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI +4 more
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Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers
Food Research, 2018 Laohaprasit, N., Sricharoenpong, K.
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Frontiers in Nutrition, 2022 Steamed potato bread has received much attention from nutritionists and agriculturalists since it became a staple food of China in 2015. Epidemiological studies have indicated that potatoes may cause diabetes and hypertension, but few trials have ...
Haiquan Xu +7 more
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Food Hydrocolloids for Health, 2022 High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations.
Shiyuan Mao +3 more
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LWT, 2021 Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min) and steaming time (5, 10, 20 and 30 min).
Jinzhong Xi +6 more
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