Results 151 to 160 of about 375,010 (203)

Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin.

Food Chemistry
This study aims to investigate the effects of phosphorylated long-chain inulin (PF) with different degrees of substitution on frozen dough. Phosphorylated derivatives with low (PF1), medium (PF3), and high (PF6) degrees of substitution were prepared.
Chonghui Yue, Huainan Peng, Junpeng Zuo, Xin Wang, Zhouya Bai, Peiyan Li, Kangyi Zhang, Denglin Luo   +7 more
semanticscholar   +1 more source

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

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.

Food Research International
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread ...
Ning Tang, Xiaolong Xing, Huipin Li, Biao Suo, Yuhong Wang, Zhilu Ai, Yong Yang   +6 more
semanticscholar   +1 more source

Effect of Trehlose on Anti-Aging of Steamed Bread

2013
By the method of adding trehalose, mixtures (trehalose with the enzyme preparation) to delay the aging of steamed bread, and using Texture Analyzer with texture analysis to evaluate the quality of steamed bread. The results showed that trehalose can improve steamed bread specific volume, hardness, and springiness and it can also improve the initial ...
Yunfeng Hu, Xiujuan Li, Qingli Zhou
openaire   +1 more source

Quality and glycemic index improvement of steamed bread by incorporating two phenolic acids and its mechanistic insights

The Journal of the Science of Food and Agriculture
There is a notable lack of research focusing on the impact of phenolic acids on the quality of steamed bread and the mechanisms underlying the reduction of the glycemic index (GI) through the inhibition of α‐amylase.
Junli Lv, Jianjiao Niu, Guohua Lian, Yunxia Zhang   +3 more
semanticscholar   +1 more source

Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2018
AbstractBackground and objectivesThe starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal‐vacuum package [T‐VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation ...
Yu Liu, Xiaolong Wang, Xiaoping Li, Zhen Ma, Liu Liu, Xinzhong Hu   +5 more
openaire   +1 more source

Staling of Chinese steamed bread: Quantification and control

Trends in Food Science & Technology, 2016
Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling.
openaire   +1 more source

Using salted egg white in steamed bread: Impact on functional and structural characteristics.

Food Chemistry
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads.
Adil M. Abker, Zhijun Xia, Gan Hu, Xiaowen Fu, Yixin Zhang, Yongguo Jin, Meihu Ma, Xing Fu   +7 more
semanticscholar   +1 more source

The Steamed Bread Products Improve about Rheological Properties

2012
Steamed bread is a bio-fermentation products, in the industrial production of products that need to effectively control the rheological properties. In this paper analyzes the rheometer TPA oxidizer, emulsifier and thickener on steamed bread quality. Experimental results show that rheological properties of dough and the quality of steamed bread has been
Yongmei Yang, Zhongdong Liu, Wei Min, Wuhuan Lu   +3 more
openaire   +1 more source

Effect of Catfish Bone Paste on the Properties of Steamed Bread

Advanced Materials Research, 2014
The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and
Xiao Qing Ren, Li Zhen Ma, Xin Yi He
openaire   +1 more source