Results 191 to 200 of about 375,010 (203)

Effect of wheat gluten on the quality of corn steamed bread prepared by modified corn flour and its frozen storage stability

Journal of Food Measurement & Characterization
Liang Zhang, Zhaojun Wang, H. Gao, Jie Zeng, Mengdi Song, Jiahui Xu   +5 more
semanticscholar   +1 more source

Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread

LWT - Food Science and Technology, 2020
exaly  

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  

Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough

Journal of Cereal Science
Qingyuan Wang, Denglin Luo, Zhouya Bai, Chonghui Yue, Peiyan Li, Sihai Han   +5 more
semanticscholar   +1 more source

A Patent Steam Bread-Baking Machine

Scientific American
openaire   +1 more source

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
exaly  

Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread

Food Bioscience
Qifeng Wang, Wenjun Wang, Yumeng Zhang, Yunping Yao, Bin Dong, Guozhong Zhao   +5 more
semanticscholar   +1 more source

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

Food Hydrocolloids, 2011
exaly  

The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread.

Food Chemistry
Wei Zhao, Jintong Weng, Xiaodi Zhang, Yunting Wang, Pengliang Li, Lei Yang, Qinghai Sheng, Jingke Liu   +7 more
semanticscholar   +1 more source

Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread.

Food Chemistry
Mengge Ma, Ao Li, Jin-An Feng, Zhixin Wang, Yingmin Jia, Xin-ying Ma, Yawei Ning   +6 more
semanticscholar   +1 more source