Results 111 to 120 of about 2,747 (159)

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes

Journal of the Korean Society of Food Science and Nutrition, 2011
Ki-Bo Choi, Hyun-Sook Kim, Seong-Oh Kim, Hong-Soo Ryu, Eun-Soon Lyu   +4 more
openaire   +1 more source

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

Food Chem X
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +1 more source

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp. [PDF]

Ultrason Sonochem, 2022
Zhang M, Suo W, Deng Y, Jiang L, Qi M, Liu Y, Li L, Wang C, Zheng H, Li H.   +9 more
europepmc   +1 more source

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]

Front Genet
Zhao J, Wang T, Zhao J, Qiao L, Wu B, Hao Y, Ge C, Feng Z, Zheng X.   +8 more
europepmc   +1 more source

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. [PDF]

Food Sci Nutr, 2021
Pang J, Guan E, Yang Y, Li M, Bian K.
europepmc   +1 more source

Quality Characteristics of Steamed Bread with Brown Rice Sourdough

Culinary Science & Hospitality Research, 2016
null 최동순, null 이명호, null 박향숙   +2 more
openaire   +1 more source

Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]

Foods
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.   +8 more
europepmc   +1 more source

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor. [PDF]

Ultrason Sonochem
Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H.   +8 more
europepmc   +1 more source

Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing. [PDF]

Food Sci Nutr, 2021
Yu L, Zhang H, Niu X, Wu L, Zhang Y, Wang B.   +5 more
europepmc   +1 more source

Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour. [PDF]

Sci Rep, 2021
Li X, Guo Y, Chen L, Liu K, Gong K.
europepmc   +1 more source