Results 31 to 40 of about 10,500 (177)

Poria cocos Solid-State Fermentation for Bioprocessing Tartary Buckwheat: Nutritional Enhancement, Antioxidant Activity, and Application in Steamed Bread [PDF]

Foods
This study pioneered the application of Poria cocos solid-state fermentation (SSF) to Tartary buckwheat (TB). We aimed to enhance its nutritional value, antioxidant activity, and bioaccessibility through fungal biotransformation.
Wendi Fan, Bowen Tan, Baokuo Song, Bin Zhang, Linlin Wang, Zhen Wang, Baojie Jiang   +6 more
doaj   +2 more sources

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp [PDF]

International Journal of Molecular Sciences, 2019
Bowen Yan, Daming Fan, Jianxin Zhao
exaly   +2 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 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
openaire   +3 more sources

Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province

Liang you shipin ke-ji, 2023
Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min, ZHANG Lei, ZHAO Bo, YAN Jun-hui, WANG Jiang-hua   +4 more
doaj   +1 more source

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, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang   +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