Results 31 to 40 of about 1,371,449 (149)
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 +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 +3 more
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Research on Processing Technology of Potato Pulp Steamed Bread [PDF]
, 2023 Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied.
LI Si-qi +6 more
core +1 more source
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 +6 more
doaj +1 more source
, 2018 © 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China.
G. Wu (699565) +6 more
core +2 more sources
The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods
Journal of Food Quality, 2022 Chinese wheat-based foods have a long history and a wide range of varieties, which is representative of Chinese food culture. Pasta and bread are made of wheat flour, and the characteristics of pasta and bread are closely related to the quality of wheat ...
Yu Gao, Xiulin Wang, Yan Shi
doaj +1 more source
Empirical and Theoretical Bases of Good Steamed Bread Production
Foods, 2023 Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world.
Yanchun Peng +5 more
doaj +1 more source
Risk assessment of dietary exposure of aluminium in residents of Hangzhou
Zhongguo shipin weisheng zazhi, 2023 ObjectiveTo evaluate potential health risk and the dietary exposure of aluminium in residents of Hangzhou.MethodsThe dietary exposure of aluminium in residents of Hangzhou was calculated by simple distribution assessment method based on the data of ...
JIANG Hao +4 more
doaj +1 more source
, 2018 © 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries.
X. Qi (9032690) +8 more
core +2 more sources
Influence of potato flour on dough rheological properties and quality of steamed bread [PDF]
, 2016 It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
MU, Tai-hua +4 more
core +1 more source