Results 151 to 160 of about 94,378 (201)

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor. [PDF]

Ultrason Sonochem
Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H.   +8 more
europepmc   +1 more source

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

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 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

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

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

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

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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 G. 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