Results 91 to 100 of about 375,010 (203)

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

Chinese steamed bread fortified with green banana flour

Food Research, 2018
L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
openaire   +2 more sources

Research Progress on Factors Influencing the Quality of Whole Wheat Steamed Bread and Its Regulation Techniques

Liang you shipin ke-ji
Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo, ZHAI Xiao-tong, ZHUANG Kun, GAO Kun, TAN Bin   +4 more
doaj   +1 more source

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Shipin gongye ke-ji
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN   +5 more
doaj   +1 more source

Optimization of Sea Buckthorn Pomace Cornmeal Steamed Bread Formulation Using Response Surface Methodology and Its Quality Analysis

Shipin gongye ke-ji
In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated.
Peng ZENG, Yongping QIN, Dandan FANG, Lin CHEN   +3 more
doaj   +1 more source

Preparation of Freeze-dried Pediococcus pentosaceus Sourdough and Its Effect on the Quality Improvement of Sorghum Steamed Bread

Shipin gongye ke-ji
To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN, Zhengli GUO, Jing ZENG, Yongxin LIU, Lei DAI, Qingjie SUN, Yang LI   +6 more
doaj   +1 more source

Study on the cooking technology of oyster mushroom steamed bread

Liang you shipin ke-ji, 2020
In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment.
LIU Yuan, ZHANG Jia-xiao, WANG Jian, SONG Peng-fei, YUAN Xing-mao, GAO Qing-hai   +5 more
openaire   +1 more source

月桂酸对含大豆分离蛋白馒头品质及储藏期间 老化特性的影响Effects of lauric acid on the quality and retrogradation during storage of steamed bread containing soy protein isolate

Zhongguo youzhi
旨在为月桂酸在面制品品质改良方面的应用提供理论依据，研究了月桂酸对含大豆分离蛋白（SPI）馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明：单独添加SPI会导致馒头比容下降和硬度显著增加，月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构；同时，月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加，延缓馒头中淀粉长程和短程有序结构的增加，从而延缓馒头老化的速度。综上，月桂酸不仅能抑制SPI所致的馒头硬度增加 ...
郑双翼1，万潇1，陈倩倩1，周静1，杜静1,2,3，张海龙1,2,3,王学东1,2,3 ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1, DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3
doaj   +1 more source

Quality Improvement of Steamed Rice Bread by Regulating Starch Gel Network with Anthocyanin Extracts from Lycium ruthenicum Murr

Shipin gongye ke-ji
In this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN, Yuli TANG, Yanyu LIU, Fangcheng JIANG, Wangyang SHEN, Qingrong HUANG, Weiping JIN   +6 more
doaj   +1 more source

Steamed rice bread in the Philippines-puto (rice bread)

food preservation science, 2001
KOZAKI, Michio, DIZON, Erlinda I., SANCHEZ, Priscilla C., SEKI, Tatsuji   +3 more
openaire   +2 more sources