Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS [PDF]
FoodsSteamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods.
Xialiang Ding +6 more
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Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality [PDF]
Food Chemistry: XWheat germ is a by-product of wheat flour milling and processing, and is valued for being the nutrient-rich center of wheat grains. In this study, hot air-stabilized wheat germ with five different particle sizes (coarse, medium, fine, ultrafine, and very
Gongqi Zhao +6 more
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Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure [PDF]
GelsThis study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical ...
Chang Liu +4 more
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Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. [PDF]
FoodsFucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated.
Yang Q +8 more
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Preparation and quality evaluation of potato steamed bread with wheat gluten. [PDF]
Food Sci Nutr, 2020 AbstractThe present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35 ...
Zhao B +6 more
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Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread [PDF]
Shipin Kexue, 2023 In order to study the effect of fermentation with a mixed starter culture of lactic acid bacteria on the quality of multigrain dough and steamed bread, yellow pea flour, naked oat flour, gluten flour and oat β-glucan (OBG) were mixed together to prepare ...
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
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Liang you shipin ke-ji, 2023 The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping +3 more
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Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread
Liang you shipin ke-ji, 2021 The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of
WANG Xin-yu +5 more
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Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
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Quality evaluation of steam reheated frozen steamed bread
LWT, 2021 Abstract With advantages of long shelf life and high convenience, frozen steamed bread (FSB) is suitable for commercialization and industrialization. However, FSB has to be reheated before consumption. Since steam reheating is the most commonly used method for steamed bread reheating, the quality variation of FSB during the steam reheating process ...
Beibei Zhao +6 more
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