Results 161 to 170 of about 94,378 (201)

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   +2 more sources

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread [PDF]

Procedia Environmental Sciences, 2012
Effect of ratio of different leavening agents (yeast and Jiaozi) on the quailty of Chinese steamed bread was investigated in this study. The yeast and Jiaozi were mixed at the ratio between 1 to zero to 1 to 4. The results showed that when the ratio is 4
Zhijian Li
exaly   +2 more sources

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Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients

Journal of Food Science, 1964
SUMMARY The protein quality of baked whole‐wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen‐balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4.
MARY LOUISE McGARR GOTTHOLD, BARBARA M. KENNEDY   +1 more
openaire   +1 more source

Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Shuaibo, Shao, Xueer, Yi, Cheng, Li
openaire   +2 more sources

Effect of storage conditions on the quality of frozen steamed bread

International Journal of Food Science & Technology, 2021
Summary With advantages of long shelf life, high convenience and reliable safety, frozen steamed bread (FSB) is suitable for industrial production. Storage conditions are critical factors influencing the final quality of FSB. In this study, the effects of storage time, storage temperature and freeze–thaw cycles on the quality of FSB ...
Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Changhong Liu, Zhicheng Chen   +5 more
openaire   +1 more source

Carbohydrate Digestibility and Resistant Starch of Steamed Bread

Starch - Stärke, 1996
AbstractSixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyzed for carbohydrate digestibility and resistant starch.
Q. B. Wen, K. J. Lorenz, D. J. Martin, B. G. Stewart, D. A. Sampson   +4 more
openaire   +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

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

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

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