Results 111 to 120 of about 94,378 (201)

The odour of white bread [PDF]

, 1973
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core  

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

Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread

, 1999
Due to a lack of electrical ovens, it is often found that in the households of the lower-income communities, a home-made steamed bread is prepared in a saucepan on a gas cooker or an open fire.
Manley M., Nel M.M.
core  

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

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Xin Wang, Zicheng Wang, Ao Fu, Guohua Zhang   +3 more
core   +1 more source

Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread. [PDF]

J Food Sci
Zhenhua W, Mengmeng Z, Wenrui Z, Min Z, Xin R, Shan L.   +5 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

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source

Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch. [PDF]

Foods
Liu Y, Zhou Q, Li L, Gao S, Xiao Y, Zhang Y, Cheng J, Zhang H.   +7 more
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