Results 181 to 190 of about 375,010 (203)

Steamed Bread Spoilage, Food Safety, and Staling

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiao-Xi Wang
exaly  

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

Procedia Environmental Sciences, 2012
Zhijian Li
exaly  

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

LWT - Food Science and Technology, 2019
Bowen Yan, Chen Wei, Daming Fan
exaly  

Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread

Journal of Texture Studies, 2014
Sy-Yu Shiau
exaly  

STEAMED BREAD PREPARATION METHODS AND STEAMED BREAD IMPROVING COMPOSITIONS

2011
ZHOU ZHIWEI, DONG BIN, LAN TANG, YAO YAO
openaire   +1 more source

Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor

Journal of Cereal Science
Yu Liu, Xiaohong Sun, Ke-Xue Zhu, Xiaona Guo   +3 more
semanticscholar   +1 more source

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

International Journal of Food Science and Technology, 2019
Jingming Ning, Zhengzhu Zhang
exaly  

Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread

Food Bioscience
Jia-Xuan Shang, Jia-Xuan Li, Feng-Ping Qin, Yi‐Peng Bai, Xiaona Guo, Ke-Xue Zhu, Jun‐Jie Xing   +6 more
semanticscholar   +1 more source

Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Food Hydrocolloids
Peiyao Li, Jinying Guo, Can Lu, Chonghui Yue, Ping Wang   +4 more
semanticscholar   +1 more source