Results 201 to 210 of about 22,298 (239)

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

Food Chem X
Yang Q, Guo J, Zhang F, Zhao F, Zhang G.
europepmc   +1 more source

Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure

, 2018
Wenzhao Li, Shasha Zhang, Yifei Feng, Zhaoran Wang, Hongchao Han   +4 more
openalex   +1 more source

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Liu Anqi, Haiqin Li, Wentao Xu, Longjiao Zhu, Shuangshuang Ye, Tianyi Li, Jingfang Li, Shimin Chang, Chanyuan Xie   +8 more
openalex   +1 more source

Effect of Tartary-buckweat Flour and Corn Oil on the Properties and the Taste of Steamed Bread.

, 2003
Toshiko Nakazato, Norikazu Matsumoto, Makiko Kawase, Ayame Oda   +3 more
openalex   +2 more sources

Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

, 2016
Xingli Liu, Taihua Mu, Hongnan Sun, Miao Zhang, Jingwang Chen, Marie‐Laure Fauconnier   +5 more
openalex   +2 more sources

Utilization of a By-Product from Goji Berry Beverage as a Value-Added Ingredient in Chinese Steamed Bread

, 2016
Yi Yang
openalex   +1 more source

Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

Su Zhang, Zhenyu Zhang, Miao Wang, Junqiang Jia, Qiongying Wu   +4 more
openalex   +1 more source

Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +5 more
openalex   +1 more source

Enhancement of Frozen Multigrain Dough Stability: Combined Effects of Calcium Carbonate and Α-Amylase on Structural Properties and Steamed Bread Quality

Siyu Bai, Bing Lu, Wenqi Li, Chenle Sun, Yujing Yang, Jie Zheng, Aijun Hu, Wenjie Wang   +7 more
openalex   +1 more source

Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll

, 2013
Alain Le Bail, R. del Carmen Altamirano Fortoul, Tzvetelin Dessev, Cristina M. Rosell, Dominique Leray, T. Lucas, Sylvie Chevallier, Vanessa Jury   +7 more
openalex   +1 more source