Results 11 to 20 of about 94,378 (201)
Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
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Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province [PDF]
Liang you shipin ke-ji, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min +4 more
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Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread [PDF]
Liang you shipin ke-ji, 2022 We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
XIA Jia-long +7 more
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Influence of potato flour on dough rheological properties and quality of steamed bread [PDF]
Journal of Integrative Agriculture, 2016 It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
Xing-li LIU +4 more
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Foods, 2023 Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed ...
Jiacui Shang +5 more
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Journal of Integrative Agriculture, 2019 The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim +8 more
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Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread [PDF]
Nutrients, 2019 It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then ...
Wang, Pang
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Textural and sensory characteristics of oven baked and steamed bread
Emirates Journal of Food and Agriculture, 2019 The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final ...
Cheng Li, Aiping Liu, Dele Raheem
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Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread [PDF]
Liang you shipin ke-jiTo analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread.
ZHAO Chen-xu +6 more
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Journal of Food QualityIn this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu +3 more
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