Results 1 to 10 of about 374,991 (184)

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, Jianhui An
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

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

Gels
This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical ...
Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li   +4 more
doaj   +3 more sources

Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. [PDF]

Foods
Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for ...
Li C, Shao S, Yi X, Cao S, Yu W, Zhang B, Liu H, Gilbert RG.   +7 more
europepmc   +7 more sources

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior. [PDF]

Food Chem X
This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch.
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +2 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

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +2 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, Zhao Y, Jin X, Xiong Y, Dong J, Ma W.   +5 more
europepmc   +4 more sources

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
The study explores the impact of incorporating Polygonatum cyrtonema flour (PCF) into wheat flour on dough functionality and steamed bread quality.
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +2 more sources

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

J Fungi (Basel)
The genetic composition of Saccharomyces cerevisiae and its various phenotypes during fermentation significantly correlate to the quality of Chinese steamed bread (CSB). However, the systematic correlation between different S.
Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J.   +6 more
europepmc   +2 more sources