Results 21 to 30 of about 10,500 (177)

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

Grain & Oil Science and Technology, 2018
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di, WANG Jinshui, JIA Feng, ZHANG Changfu   +3 more
doaj   +2 more sources

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

Procedia Environmental Sciences, 2012
AbstractEffect of ratio of different leavening agents (yeast and Jiaozi) on the quailty of Chinese steamed bread was investigated in this study. The yeast and Jiaozi were mixed at the ratio between 1 to zero to 1 to 4. The results showed that when the ratio is 4 to 1, the steamed bread had the highest sensory score.
Zhijian Li
exaly   +2 more sources

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Li J, Candao BNU, Zhu F.
europepmc   +2 more sources

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread [PDF]

Foods
In 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, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo   +7 more
doaj   +2 more sources

The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread [PDF]

Grain & Oil Science and Technology, 2018
The present study investigates the effects of incorporating oat bran (OB) into Chinese steamed bread (CSB). Different levels (5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB.
LIU Wenjun, BRENNAN Margaret, SERVENTI Luca, BRENNAN Charles   +3 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

Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time

LWT, 2021
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). The volatile
Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Zhengyu Jin, Xueming Xu   +6 more
semanticscholar   +2 more sources

The Impact of Macronutrient Ordering on Postprandial Glycaemic Control in Diabetes: A Systematic Review. [PDF]

Endocrinol Diabetes Metab
Consuming carbohydrates last, after protein and vegetables, is associated with reduced postprandial glucose excursions in individuals with diabetes. This systematic review of six studies suggests macronutrient ordering may be a simple, effective strategy to improve glycaemic control.
McKenzie R, Sterling C, O'Hara H, Woodside J.   +3 more
europepmc   +2 more sources

Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

Food Chemistry Advances
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 ...
Congyun Jiang, Songyi Lin, Yiying Yang, Xin Yang, Yumeng Yang, Yue Tang   +5 more
doaj   +2 more sources

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Oil Crop Science
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara.
Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng   +8 more
doaj   +2 more sources