Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties [PDF]
Food Chemistry: X, 2022 Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour.
Yuan Gao +4 more
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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
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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 +3 more
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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
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Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing [PDF]
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.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.
Jiecheng Li +2 more
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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
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Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread [PDF]
FoodsIn 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 +7 more
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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 +3 more
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The Impact of Macronutrient Ordering on Postprandial Glycaemic Control in Diabetes: A Systematic Review [PDF]
Endocrinology, Diabetes &Metabolism, Volume 9, Issue 3, May 2026.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.
Rebecca McKenzie +3 more
wiley +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.
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