Results 11 to 20 of about 375,010 (203)

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. [PDF]

Foods
In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and ...
Ma R, Han S, Song J, Bai Z, Yue C, Li P, Wang L, Luo D.   +7 more
europepmc   +2 more sources

Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]

Foods
Broken Ganoderma lucidum spore powder (BGLSP) is abundant in nutrients and bioactive compounds, rendering it a suitable functional raw material for food applications. This study examined the impact of incorporating BGLSP (ranging from 0.5% to 10%) on the
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.   +8 more
europepmc   +2 more sources

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

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

Food Chem 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
Zhao G, Pan M, Zhang X, Liao G, Wu Y, Yang Y, Yang L.   +6 more
europepmc   +2 more sources

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Modifiers are widely used in flour products; however, a certain modifier often exhibits limited efficacy or requires a high addition amount to achieve the desired improvement.
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +2 more sources

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread [PDF]

Molecules, 2022
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang   +6 more
doaj   +2 more sources

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread [PDF]

Foods, 2023
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold.
Yan Liu, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei, Guohua Zhang   +5 more
doaj   +2 more sources

Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. [PDF]

Foods
Fucoidan 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, Li M, Gu C, Lu A, Dong L, Zhang X, Hu X, Liu Y, Lu J.   +8 more
europepmc   +5 more sources

Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. [PDF]

Food Chem X
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this ...
Yang X, Guo J, Niu M, Lu C, Wang P, Luo D.   +5 more
europepmc   +2 more sources

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing. [PDF]

Food Chem X
In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the ...
Yang Q, Guo J, Zhang F, Zhao F, Zhang G.
europepmc   +2 more sources