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Effect of Catfish Bone Paste on the Properties of Steamed Bread
Advanced Materials Research, 2014The 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
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The Steamed Bread Products Improve about Rheological Properties
2012Steamed 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 +3 more
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Glycemic control in Chinese steamed bread: Strategies and opportunities
Trends in Food Science & Technology, 2019Abstract 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
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