Results 41 to 50 of about 1,371,449 (149)

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, BRENNAN Margaret, SERVENTI Luca, BRENNAN Charles   +3 more
doaj   +1 more source

Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

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, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh   +3 more
doaj   +1 more source

Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam

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, Zuoyun Yuan, Yunping Zhu, Fang Li, Xiaoyan Zhao   +4 more
doaj   +1 more source

Optimization of processing technology and quality analysis of low-GI highland barley steamed bread [PDF]

Zhongguo niangzao
In order to alleviate the problem of high glycemic index (GI) of Mantou (a Chinese traditional steamed bread), using wheat flour as main raw material, the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour ...
SUN Kangna, YUAN Zhenzhen, LI Yan, GAO Ke
doaj   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread [PDF]

, 2017
: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese ...
Wang, Fengcheng, Wang, Mengjie, Fu, Wenjun, Zhao, Jikai   +3 more
core   +1 more source

Light Microscopy Observations on the Mechanism of Dough Development in Chinese Steamed Bread Production [PDF]

, 1991
Doughs used for production of Chinese steamed breads contain less added water ( 10% to 15% reduction) than equivalent doughs used for production of European-style breads.
Moss, R., Huang, Sidi
core   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Mechanism of azodicarbonamide’s impact on protein cross-linking and quality of soy-wheat Chinese steamed bread

, 2016
Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour.
Sha, LIU, Xiaona, GUO, Gang, LIU, Kexue, ZHU, Huiming, ZHOU   +4 more
core   +1 more source

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Vilma Narbutaite, Grazina Juodeikiene, Lina Vaiciulyte-Funk, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Dalia Eidukonyte, Eidukonyte, Dalia, Daiva Vidmantiene, Vidmantiene, Daiva, Salomskiene, Joana, Joana Salomskiene   +11 more
core   +1 more source