Results 121 to 130 of about 2,747 (159)

Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. [PDF]

Food Chem X
Yang X, Guo J, Niu M, Lu C, Wang P, Luo D.   +5 more
europepmc   +1 more source

A Bio-Based Hydrogel Derived from Moldy Steamed Bread as Urea-Formaldehyde Loading for Slow-Release and Water-Retention Fertilizers. [PDF]

ACS Omega, 2021
Youxin Z, Zhen F, Yurong C, Xianxing H, Sheng Z, Shuchen S, Xiaofei T.   +6 more
europepmc   +1 more source

Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread. [PDF]

Food Chem X
Zhu J, Cai Y, Xu Y, Wei X, Yang Z, Yin Y, Wakisaka M, Fang W.   +7 more
europepmc   +1 more source

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions. [PDF]

Foods, 2021
Huang Y, Mense AL, Deng L, Su M, Shih K, Bock JE.   +5 more
europepmc   +1 more source

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. [PDF]

Foods
Liu SF, Zhu KX, Guo XN.
europepmc   +1 more source

Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. [PDF]

Foods
Li C, Shao S, Yi X, Cao S, Yu W, Zhang B, Liu H, Gilbert RG.   +7 more
europepmc   +1 more source

Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. <i>Foods</i> 2022, <i>11</i>, 1091. [PDF]

Foods
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +1 more source

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing. [PDF]

Food Chem X
Yang Q, Guo J, Zhang F, Zhao F, Zhang G.
europepmc   +1 more source

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Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Shuaibo, Shao, Xueer, Yi, Cheng, Li
openaire   +2 more sources

Functionality of ovalbumin during Chinese steamed bread-making processing

Food Chemistry, 2018
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study.
Shangyuan, Sang, Huang, Zhang, Lei, Xu, Yisheng, Chen, Xueming, Xu, Zhengyu, Jin, Na, Yang, Fengfeng, Wu, Dandan, Li   +8 more
openaire   +2 more sources