Results 31 to 40 of about 1,283 (151)
Poria cocos Solid-State Fermentation for Bioprocessing Tartary Buckwheat: Nutritional Enhancement, Antioxidant Activity, and Application in Steamed Bread [PDF]
FoodsThis 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 +6 more
doaj +2 more sources
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
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 +8 more
doaj +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
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
Effects of Short‐Chain Inulin on Quality of Chinese Steamed Bread [PDF]
Journal of Food Quality, 2016 AbstractEffects of short‐chain inulin on apparent characteristics, textural and aging properties of Chinese steamed bread (CSB) were investigated. Specific volume, ratio of height to diameter and sensory assessment scores increased initially with increasing inulin substitution and then started decreasing as inulin substitution increased further, and ...
Juan Liu +4 more
openaire +1 more source
Molecules, 2020 Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance.
Bowen Yan +7 more
doaj +1 more source
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
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
LWT, 2021 Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min) and steaming time (5, 10, 20 and 30 min).
Jinzhong Xi +6 more
openaire +1 more source