Results 81 to 90 of about 1,371,449 (149)

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Journal of Chemistry, 2016
Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8 ...
Zhenya Du, Fusheng Chen, Kunlun Liu, Shaojuan Lai, Lifen Zhang, Guanhao Bu, Xueli Gao, Shaobo Liu   +7 more
doaj   +1 more source

The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality [PDF]

, 2018
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough rheology and final quality of ...
Liu, Wenjun
core  

Food additives and technologies used in Chinese traditional staple foods

Chemical and Biological Technologies in Agriculture, 2018
Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis.
Xiaolong Wang, Zhen Ma, Xiaoping Li, Liu Liu, Xiuxiu Yin, Kailong Zhang, Yu Liu, Xinzhong Hu   +7 more
doaj   +1 more source

Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough [PDF]

, 2011
In this study, different food gums (sodium alginates, carboxymethylcellulose, psyllium husk powder, locust bean gum, and konjac glucomannan), maltodextrin, and trehalose were added to preserve frozen Chinese steamed bread (CSB) dough.
Sim , Sze Yin
core   +1 more source

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

, 2017
The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour.
Liu, W, Brennan, CS, Brennan, Margaret, Serventi, Luca   +3 more
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Steamed bread based on pumpkin and millet and chickpea powder

, 2019
Traditional bread is a Chinese traditional food which based on flour. Adding pumpkin, millet and chickpea powder to develop and improve recipe of bread.
Huang, Yubo
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Textural and sensory characteristics of oven baked and steamed bread

, 2019
The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture.
Raheem, Dele; id_orcid, Li, Cheng, Liu, Aiping   +2 more
core   +1 more source

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Oil Crop Science
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara.
Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng   +8 more
doaj   +1 more source

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

Fermentation characteristics of local stater Jiaozi and its influence on the quality of steamed bread

, 2020
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the ...
Wen-fei, WANG, Jun-liang, SUN, yuan, LU, Ji-bin, YU, Yu-zhong, SHI, Ya-xin, WANG   +5 more
core   +1 more source