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.
Lingli Deng
exaly +4 more sources
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
doaj +4 more sources
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
europepmc +4 more sources
Effects of coarse cereals on dough and Chinese steamed bread - a review. [PDF]
Front Nutr, 2023 Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse ...
Yang Y, Wang X.
europepmc +4 more sources
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
doaj +2 more sources
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
doaj +2 more sources
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
doaj +2 more sources
Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
Grain & Oil Science and Technology, 2022 Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional species in sourdough, but the influences of AAB on
Haifeng Li
exaly +3 more sources
Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. [PDF]
FoodsFucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated.
Yang Q +8 more
europepmc +5 more sources
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
doaj +2 more sources