Results 41 to 50 of about 9,741 (187)
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
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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
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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
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Migration, Identities and Cultural Change: History and Present Situation of the Santa people in Xinjiang, China [PDF]
, 2012 En av huvudmålen med arbetet var att få ökad förståelse för hur medborgarnas makt och inflytande utvecklats historiskt inom stadsplanering. Jag var även intresserad av arkitektens roll i denna process.
Chen, Wenxiang
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Feasibility analysis of preparation of functional staple steamed bread with edible Chinese herbs
Liang you shipin ke-ji, 2019 The feasibility and value of developing functional staple steamed bread fabricated with edible Chinese herbs is discussed from the aspects of development ideas,the necessity of technical research,technical points,marketing demand,technical stateat home ...
QIAN Wen-wen +5 more
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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
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The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread
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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Food Hydrocolloids for Health, 2023 The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied.
Shiyuan Mao +3 more
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Food Chemistry Advances, 2023 Chinese Huai-shan Yams (HSY) is a source of diverse nutrients, such as allantoin, resistant starch, and non-starch polysaccharides, which is the homology of medicine and food in China. Chinese Steamed Bread (CSB) has gained popularity recently.
Qiaolei Zhu +4 more
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Effect of kappa-carrageenan on physicochemical properties of mantou (Chinese steamed bread)
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Carrageenan is used in the food and non-food industries as a thickener and demonstrated form gels and emulsion stabilizers. The physicochemical properties of carrageenan affect the strength of the gel that could improve texture properties.
M H C Putra, A A Abdillah
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