Results 71 to 80 of about 1,283 (151)

Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread

Food Chemistry: X
This study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time.
Jiangyu Zhu, Yifei Cai, Yan Xu, Xiao Wei, Zhengfei Yang, Yongqi Yin, Minato Wakisaka, Weiming Fang   +7 more
doaj   +1 more source

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. [PDF]

Foods, 2022
Guo D, Yin X, Cheng H, Chen J, Ye X.
europepmc   +1 more source

Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing. [PDF]

Food Sci Nutr, 2021
Yu L, Zhang H, Niu X, Wu L, Zhang Y, Wang B.   +5 more
europepmc   +1 more source

Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs

Foods
Fructilactobacillus sanfranciscensis, the dominant species of lactic acid bacteria in sourdoughs, impacts the microstructure and flavor of steamed bread through exopolysaccharide production, acidification, proteolysis, and volatile compound generation ...
Huanyi Yang, Jiaqi Lin, Xueyuan Han, Juguo Bi, Lijia Dong, Jianqiu Sun, Chi Shen, Ying Xu   +7 more
doaj   +1 more source

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. [PDF]

Food Sci Nutr, 2020
Li X, Wang C, Krishnan PG.
europepmc   +1 more source

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics

Journal of Food Quality
In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu, Yuqing Sun, Hongwei Yuan, Naifu Wang   +3 more
doaj   +1 more source

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread. [PDF]

RSC Adv, 2020
Liu T, Duan H, Mao X, Yu X.
europepmc   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]

Gels
Liu C, Dai B, Luo X, Song H, Li X.
europepmc   +1 more source

Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]

J Fungi (Basel)
Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J.   +6 more
europepmc   +1 more source