Results 11 to 20 of about 22,298 (239)

Optimization of the Formula of Potato Steamed Bread

Shipin gongye ke-ji, 2022
In order to develop staple foods containing high content mashed potato, the optimal formula of potato steamed bread with 50% mashed potato was explored.
Geng CAO, Chengrong WEN, Xueting CHEN, Bingbing HU   +3 more
doaj   +2 more sources

Research on Processing Technology of Potato Pulp Steamed Bread

Liang you shipin ke-ji, 2023
Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied.
CAO Yan-fei, LI Si-qi, HAO Xin, LU Mei, ZHOU Lu-hong, ZHAO Sheng-peng, LI Hong-jun   +6 more
doaj   +2 more sources

Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality [PDF]

Food Chemistry: X
Wheat 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, Miaomiao Pan, Xianling Zhang, Gengqing Liao, Yizhou Wu, Yanxia Yang, Liping Yang   +6 more
doaj   +2 more sources

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure [PDF]

Gels
This 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, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li   +4 more
doaj   +2 more sources

Effect of arabinoxylan addition in Chinese steamed bread [PDF]

Food Science and Technology, 2022
Abstract In order to study the mechanism of arabinoxylan (AX) delaying the aging of steamed bread, the effects of AX on gelatinization, texture and starch crystallinity of steamed bread were analyzed. The results were as follows: as the storage time of steamed bread extended, the hardness and chewiness of steamed bread decreased successively in the ...
Beibei TIAN, Jie Chen, Fei Xu
openalex   +4 more sources

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread [PDF]

Foods, 2021
Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread.
Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, Benguo Liu   +5 more
doaj   +2 more sources

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. [PDF]

Food Chem X, 2022
Gao Y, Liu T, Su C, Li Q, Yu X.
europepmc   +2 more sources

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +3 more sources

Empirical and Theoretical Bases of Good Steamed Bread Production. [PDF]

Foods, 2023
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature.
Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W.   +5 more
europepmc   +4 more sources

Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. [PDF]

Foods, 2023
Tang N, Xing X, Li H, Jiao H, Ji S, Ai Z.   +5 more
europepmc   +3 more sources