Results 101 to 110 of about 375,010 (203)

Effect of ultrasonic power on the quality of taro pulp dough and steamed bread

Shipin yu jixie
ObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, HAN Feng   +4 more
doaj   +1 more source

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread. [PDF]

Front Nutr, 2023
Zhou W, Guo S, Zhang S, Lu Z, Sun Z, Ma Y, Shi J, Zhang H.   +7 more
europepmc   +1 more source

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder. [PDF]

Foods, 2023
Syu PC, Zhang QF, Lin SD.
europepmc   +1 more source

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread. [PDF]

Foods, 2023
Liu W, Brennan M, Brennan C, You L, Tu D.   +4 more
europepmc   +1 more source

Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. [PDF]

Sensors (Basel), 2023
Yu Y, Jia C, Wang J, Pi F, Dai H, Liu X.
europepmc   +1 more source

Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp. [PDF]

Ultrason Sonochem, 2023
Song J, Jiang L, Qi M, Li L, Xu M, Li Y, Zhang D, Wang C, Chen S, Li H.   +9 more
europepmc   +1 more source

Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread. [PDF]

Foods
Zhang S, Wang Z, Ren X, Bai K, Wang H, Wang Y, Deng B.   +6 more
europepmc   +1 more source

Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. [PDF]

Foods, 2023
Tang N, Xing X, Li H, Jiao H, Ji S, Ai Z.   +5 more
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source