Analysis of Adhesion at the Interface of Steamed Bread and Eggshell [PDF]
Molecules, 2022 The adhesion phenomenon of polymers occurs in nature and in human activity. In the present paper, an adhesion system of steamed bread and eggshell was observed in formation when steamed bread and eggshells were placed in close contact and cooled slightly
Qunfeng Zeng, Jianing Zhu
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Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread [PDF]
Foods, 2023 Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Xinyuan Xie +5 more
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Empirical and Theoretical Bases of Good Steamed Bread Production. [PDF]
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. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature.
Peng Y +5 more
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Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread [PDF]
Foods, 2023 The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold.
Yan Liu +5 more
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Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread [PDF]
Molecules, 2022 In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen +6 more
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Optimization of the Formula of Potato Steamed Bread
Shipin gongye ke-ji, 2022 In order to develop staple foods containing high content mashed potato, the optimal formula of potato steamed bread with 50% mashed potato was explored.
Geng CAO +3 more
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Research on Processing Technology of Potato Pulp Steamed Bread
Liang you shipin ke-ji, 2023 Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied.
CAO Yan-fei +6 more
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Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed 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
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Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread [PDF]
Frontiers in Nutrition, 2022 The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi +6 more
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Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread [PDF]
Frontiers in Nutrition, 2021 Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang +4 more
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