Results 131 to 140 of about 375,010 (203)

Effect of Powdered Green Tea on the Qualities of Steamed Bread

Science of Cookery, 1990
Shigaki, Hitomi, Oshige, Yoshimi, Kajita, Taketoshi   +2 more
openaire   +1 more source

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

Water-extractable arabinoxylan improves the properties of gluten during freeze-thaw cycles in steamed bread

LWT
Tianheng Zhang, Xi Qiu, Yuanfan Yao, Mingcong Fan, H. Qian, Li Wang, Yan Li   +6 more
semanticscholar   +1 more source

Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model

LWT
Qiong Wu, Xiaojie Cui, Yuhui Yang, Keying Chu, Ru Liu, Sijin Gao, Yanli Xie   +6 more
semanticscholar   +1 more source

Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage

LWT
Bodong Duan, Jinying Guo, Peiyao Li, Bo Cheng, Gege Zhang, Zhouya Bai, Denglin Luo, Can Cui   +7 more
semanticscholar   +1 more source

Using gluten in broomcorn millet steamed bread: Effects on structural characteristics and quality

LWT
Mengru Han, Jiayue Zhou, Ruiyun Li, Yuchuan Zhang, Donghong Min, Qinghua Yang, Baili Feng   +6 more
semanticscholar   +1 more source

Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

LWT
Su Zhang, Zihao Zhang, Miao Wang, Junqiang Jia, Qiongying Wu   +4 more
semanticscholar   +1 more source

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Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Journal of Agricultural and Food Chemistry, 2020
Exopolysaccharides (EPSs) produced by lactic acid bacteria improve the quality of bread; however, their functionality in steamed bread is unknown. This study aimed to compare the impact of EPS produced during sourdough fermentation on the quality of bread and steamed bread.
Xueming Xu, Dan Xu, Michael Gänzle
exaly   +3 more sources

Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food Chemistry, 2014
Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between
Fan Zhu
exaly   +3 more sources

Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Food Research International
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products.
Lantian Zhang
exaly   +2 more sources