Results 121 to 130 of about 94,378 (201)

Fermentation Strategy and Non-<i>Saccharomyces</i> Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs. [PDF]

Foods
Hu X, Yang Y, Li Y, Zhao R, Tian S, Liu Z.   +5 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

Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread. [PDF]

Food Chem X
Chen B, Wang X, Wu S, Wu S, Zhang J, Wang L, Qiao Y, Liu H.   +7 more
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

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour. [PDF]

Front Nutr, 2022
Tian S, Wei Y, Chen Z.
europepmc   +1 more source

Consumer Perception of Bread Quality [PDF]

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Van de Walle, D., Gellynck, Xavier, Dewettinck, K., Kuhne, Bianka, Van Bockstaele, F.   +4 more
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