Results 101 to 110 of about 94,378 (201)

Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

, 2018
This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic ...
Huang Ling, He Zhonghu, Xinmin Chen, Desen Wang, Yan Jun, Yong Zhang, Yonggui Xiao, Dehui Zhao, Zhang, Y.   +8 more
core   +1 more source

Effects of mixed strains optimized from sourdoughs on quality of steamed bread with tartary buckwheat bran

, 2016
The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis.
Rui, HE, Yuzhu, LI, Yuting, LIAO, Muying, DU, Xueting, WANG, Zalán, ZSOLT   +5 more
core   +1 more source

Mechanism of azodicarbonamide’s impact on protein cross-linking and quality of soy-wheat Chinese steamed bread

, 2016
Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour.
Sha, LIU, Xiaona, GUO, Gang, LIU, Kexue, ZHU, Huiming, ZHOU   +4 more
core   +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

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

, 2018
© 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China.
G. Wu (699565), R. Liu (696090), Haelee Fenton (23285791), X. Wang (770484), G. Crosbie (23302840), Y. Wei (1678651), Vicky Solah (23321149)   +6 more
core   +2 more sources

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

Steamed bread based on pumpkin and millet and chickpea powder

, 2019
Traditional bread is a Chinese traditional food which based on flour. Adding pumpkin, millet and chickpea powder to develop and improve recipe of bread.
Huang, Yubo
core  

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