Results 31 to 40 of about 9,741 (187)

Research on the Changes of the Dough Rheo-fermentation Properties of Wheat Flour during Storage

Liang you shipin ke-ji, 2021
In the industrial production process of traditionally fermented flour products, the influence of a certain storage period of fresh flour on the production process and product features of Chinese steamed bread(CSB) as fermented food is very prominent, and
WEI Yi-min, ZHANG Lei, ZHAO Bo, WANG Xu-lin, WU Gui-ling   +4 more
doaj   +1 more source

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   +1 more source

The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values [PDF]

, 2015
Peer ...
Henry, Jeyakumar, Kaur, Bhupinder, Ranawana, Viren   +2 more
core   +1 more source

Development of a food frequency questionnaire to estimate habitual dietary intake in Japanese children [PDF]

, 2010
Background Food frequency questionnaires (FFQ) are used for epidemiological studies. Because of the wide variations in dietary habits within different populations, a FFQ must be developed to suit the specific group. To date, no FFQ has been developed for
Tomomi Kobayashi, Sanae Tanaka, Chihiro Toji, Hideko Shinohara, Miharu Kamimura, Naoko Okamoto, Shino Imai, Mitsuru Fukui, Chigusa Date, K Kotani, K Kouda, DS Freedman, SS Guo, AE Field, EP Whitlock, M Vanhala, JL Baker, R Sugiura, V Mikkilä, W Willett, K Wakai, J Cade, AM Wilson, F Fumagalli, MK Serdula, S Bertoli, AR Kristal, C Date, Y Ahn, Ministry of Education Culture Sports, Science and Technology, G Block, Marilyn Buzzard, S Tokudome   +32 more
core   +1 more source

QTL Mapping for chinese northern-style steamed bread specific volume

Agricultural Sciences, 2011
In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects for CNSB specific volume in bread wheat (Triticum aestivum L.), were studied in cultivars Huapei 3 and Yumai 57 (Triticum aestivum L.). The DH population and the parents were planted in 2007 and 2008 in Tai’An and 2008 in Suzhou. QTL analyses were performed using the
Peng Wu, Bin Liu, Tao Zhou, Zhuokun Li, Haiyun Du, Jiteng Wang, Jichun Tian   +6 more
openaire   +3 more sources

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Journal of Integrative Agriculture, 2019
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho   +8 more
doaj   +1 more source

Adolescent dietary patterns are associated with lifestyle family psycho-social factors [PDF]

, 2009
Background/ Objectives: Dietary intake during adolescence contributes to lifelong eating habits and the development of early risk factors for disease in adulthood.
Ambrosini, Gina L, Beilin, Lawrence, de Klerk, Nick H, Hands, Beth P, Kendall, Garth E, O\u27Sullivan, Therese A, Oddy, Wendy H, Robinson, Monique, Silburn, Sven, Stanley, Fiona, Zubrick, Stephen R   +10 more
core   +2 more sources

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour [PDF]

, 2017
peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1 ...
Andrea,, Chen, Jingwang, Fauconnier, Marie-Laure, Liu, Xingli, Mu, Taihua, Sun, Hongnan, Yamul, Karim Diego, Zhang, Miao   +7 more
core   +1 more source

Yield and Quality in Purple-Grained Wheat Isogenic Lines [PDF]

, 2020
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread ...
Akin, Beyhan, Aydogan, Sinan, Baenziger, Peter Stephen, Bhatta, Madhav, Chudinov, Vladimir, Dreisigacker, Susanne, Gordeeva, Elena, Govindan, Velu, Guzman, Carlos, Güler, Safure, Karaduman, Yasar, Khlestkina, Elena, Morgounov, Alexey, Nehe, Ajit, Poudel, Rachana, Rose, Devin J., Shamanin, Vladimir, Subasi, Kemal, Zelenskiy, Yuriy   +18 more
core   +2 more sources

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

Foods, 2021
The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese
Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang   +6 more
doaj   +1 more source