Results 11 to 20 of about 21,591 (219)
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 +3 more
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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 +6 more
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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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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 +5 more
europepmc +4 more sources
Effects of coarse cereals on dough and Chinese steamed bread - a review. [PDF]
Front Nutr, 2023 Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse ...
Yang Y, Wang X.
europepmc +4 more sources
Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]
J Sci Food AgricAbstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Li J, Candao BNU, Zhu F.
europepmc +2 more sources
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
doaj +1 more source
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp [PDF]
Ultrasonics Sonochemistry, 2022 Wenjing Suo, Chenjie Wang, Hongjun Li
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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
doaj +1 more source
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
doaj +1 more source