Results 41 to 50 of about 10,500 (177)

Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

Food Hydrocolloids for Health, 2022
High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations.
Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu, Jaspreet Singh   +3 more
doaj   +1 more source

Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]

Shipin Kexue
Steamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
doaj   +1 more source

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, ZHANG Lei, ZHAO Bo, WANG Xu-lin, WU Gui-ling   +4 more
doaj   +1 more source

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

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, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho   +8 more
doaj   +1 more source

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

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, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang   +6 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, Denglin Luo, Ruihong Chen, Baocheng Xu, Jianxue Liu   +4 more
openaire   +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

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, Yun Zhao, Xiaojie Jin, Yin Xiong, Jing Dong, Wujun Ma   +5 more
doaj   +1 more source

Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage.

Food Chemistry, 2023
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical ...
Hua Li, Qingfeng Wu, Y. Guo, Ya Dai, Yali Ping, Zhenzhen Chen, Beibei Zhao   +6 more
semanticscholar   +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, HUANG Liming, WANG Lingli, LIU Hui, ZHU Bing   +4 more
doaj   +1 more source