Results 161 to 170 of about 22,298 (239)

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

Impact of ingredients on quality and sensory characteristics of gluten-free baked goods [PDF]

Master of ScienceFood Science InstituteDelores ChambersThe rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products.
Gustafson, Kara L.
core  

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

Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread

, 2023
Chonghui Yue, Yu Tang, Weiwei Qi, Yingyu Zhao, Pengfei Liu, Jia Hu, Liqia Song, Denglin Luo   +7 more
openalex   +1 more source

Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread. [PDF]

Int J Mol Sci, 2023
Xia B, Chi H, Zhang B, Lu Z, Liu H, Lu F, Zhu P.   +6 more
europepmc   +1 more source

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. [PDF]

Foods, 2022
Fu L, Nowak A, Zhao H, Zhang B.
europepmc   +1 more source

Optimizing Techno-Functionality of Germinated Whole Wheat Flour Steam Bread Via Glucose Oxidase (Gox) and Pentosanase (Pn) Enzyme Innovation

, 2023
Muhammad Bilal, Yining Zhang, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang   +7 more
openalex   +1 more source

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread. [PDF]

Food Chem X, 2022
Wang Z, Ma S, Li L, Huang J.
europepmc   +1 more source

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source