Results 21 to 30 of about 1,371,449 (149)

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

Effect of Stem Elongation Waterlogging on Wheat Grain Yield, Grain Traits, and Quality of Chinese Southern-Type Steamed Bread

Agriculture
In this study, the effect of waterlogging stress at the stem elongation stage on the wheat grain yield, grain traits, and quality of Chinese southern-type steamed bread was investigated in a field experiment using three winter wheat varieties (Aikang 58,
Fengcun Yu, Xiaojie Fan, Hongwei Yuan
doaj   +2 more sources

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics

Journal of Food Quality
In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu, Yuqing Sun, Hongwei Yuan, Naifu Wang   +3 more
doaj   +2 more sources

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. [PDF]

Food Sci Nutr, 2020
Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller\u27s grain (FDDG) processed from co‐products from the
Li X, Wang C, Krishnan PG.
europepmc   +3 more sources

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, Ying ZHOU, Wanqi WEI, Chenghong JIANG, Manqing YANG, Junqiang JIA, Qiongying WU   +6 more
doaj   +1 more source

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, Jinmiao Duan, Qingchao Gao, Yahui Li, Zhiyong Zhang   +4 more
doaj   +1 more source

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, Huinan Wang, Anfei Li, Lingrang Kong, Xiaocun Zhang   +4 more
doaj   +1 more source

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

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, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

The effect of steamed potato-wheat bread intake on weight, lipids, glucose, and urinary Na+/K+: A randomized controlled trial in Chinese adults

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, Yanzhi Guo, Shaolun Cai, Xiuli Wang, Junling Qu, Yunqian Ma, Hongyun Fang, Junmao Sun   +7 more
doaj   +1 more source

Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

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, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh   +3 more
doaj   +1 more source