Results 191 to 200 of about 94,378 (201)

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
Sidi Huang
exaly  

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Journal of the Science of Food and Agriculture, 2014
Joseph M Awika, Michael Tilley
exaly  

STEAMED BREAD PREPARATION METHODS AND STEAMED BREAD IMPROVING COMPOSITIONS

2011
ZHOU ZHIWEI, DONG BIN, LAN TANG, YAO YAO
openaire   +1 more source

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

Food Chemistry, 2016
Fan Zhu
exaly  

A Patent Steam Bread-Baking Machine

Scientific American
openaire   +1 more source

The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness

Journal of Cereal Science, 2015
Xueming Xu, Han Tao
exaly  

EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES

Journal of Texture Studies, 2012
exaly  

Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread

LWT - Food Science and Technology
Beibei Zhao, Shijian Fu, Liuyu Hou
exaly  

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

Food Chemistry
Qihe Chen
exaly  

Baking Bread in a Steam Oven.

The Hospital
openaire   +1 more source