Results 161 to 170 of about 375,010 (203)

Steamed Bread

2023
Bowen Yan, Dan Xu
openaire   +1 more source

Exploration of the main metabolite of ethanol in Chinese HuangMi JiuNiang to regulate the dough quality of steamed bread.

Food Chemistry
Most studies on ethanol's effect on dough quality focus on preserving fresh noodles. Research on its impact on fermented dough quality is limited. We investigated how ethanol, a key metabolite of HuangMi JiuNiang, affects dough quality.
Xiuyu Ji, Ruoyu Zhang, Yanbing Kang, Huamin Song, Jiaxuan Liu, Fangyu Wang, Huijing Li   +6 more
semanticscholar   +1 more source

Chinese steamed bread and novel wheat products

2018
Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China. Research on the quality of wheat flour is important for wheat food production.
Zhang, Zhengmao, Xing, Qinhui, Liu, Yuxiu   +2 more
openaire   +1 more source

Glycemic control in Chinese steamed bread: Strategies and opportunities

Trends in Food Science & Technology, 2019
Abstract Background Chinese steamed bread (CSB) is a staple food eaten by Chinese population. CSB is commonly made from refined wheat flour and has a high glycemic index (GI). The demand for low and moderate GI CSB has kept increasing. This demand is largely driven by the increased occurrences of various chronic diseases such as diabetes and obesity
openaire   +1 more source

Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.

Food Chemistry
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments.
G. Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou   +5 more
semanticscholar   +1 more source

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein.

Food Chemistry
To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The
Bailu Yang, Xinnuo Wang, Weiwei Li, Guannan Liu, Dandan Li, C. Xie, R. Yang, Dong-Dong Jiang, Qin Zhou, Pei Wang   +9 more
semanticscholar   +1 more source

Steamed breads

2023
openaire   +1 more source

Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods

Food Chemistry, 2021
Tai-Hua Mu
exaly  

Wheat grains post-harvest maturation improving the quality of dough and steamed bread: insights into physicochemical characteristics of protein and carbohydrates

Food Hydrocolloids
Xing-Yi Niu, Ke-Xue Zhu, Xiaona Guo
semanticscholar   +1 more source

Introduction to Steamed Bread

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source