Results 211 to 220 of about 22,298 (239)

Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Shuaibo, Shao, Xueer, Yi, Cheng, Li
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Functionality of ovalbumin during Chinese steamed bread-making processing

Food Chemistry, 2018
Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study.
Shangyuan, Sang, Huang, Zhang, Lei, Xu, Yisheng, Chen, Xueming, Xu, Zhengyu, Jin, Na, Yang, Fengfeng, Wu, Dandan, Li   +8 more
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Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2018
AbstractBackground and objectivesThe starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal‐vacuum package [T‐VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation ...
Yu Liu, Xiaolong Wang, Xiaoping Li, Zhen Ma, Liu Liu, Xinzhong Hu   +5 more
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STEAMED BREADS MADE FROM COLORADO GROWN WHITE WHEATS

Journal of Food Processing and Preservation, 1998
Seven Colorado grown white wheats and a commercial all-purpose flour were used to prepare Chinese steamed bread. Steamed bread doughs were made from 41.8% flour (200g per batch), 0.7% instant active dry yeast, and 57.5% water. Steamed breads were evaluated for specific volume (cm3/g), color of crumb and crust, texture using a texture analyzer, and by a
N. KOIKE, K. LORENZ, P. J. BECHTEL
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Carbohydrate Digestibility and Resistant Starch of Steamed Bread

Starch - Stärke, 1996
AbstractSixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyzed for carbohydrate digestibility and resistant starch.
Q. B. Wen, K. J. Lorenz, D. J. Martin, B. G. Stewart, D. A. Sampson   +4 more
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Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients

Journal of Food Science, 1964
SUMMARY The protein quality of baked whole‐wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen‐balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4.
MARY LOUISE McGARR GOTTHOLD, BARBARA M. KENNEDY   +1 more
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Type I sourdough steamed bread made by retarded sponge-dough method

Food Chemistry, 2020
A retarded sponge-dough method was adopted to make type I sourdough steamed bread (SSB). When matured from 9 to 21 h, sourdoughs attained a properly developed state with desirable acidifying and leavening capacity. Optimal parameters were obtained as follows: sourdough maturing time of 15 h, 40% of sourdough, 72% of flour in sponge dough and retarding ...
Xiangyu, Wang, Renyong, Zhao, Wenqiao, Yuan   +2 more
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Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Journal of Agricultural and Food Chemistry, 2020
Exopolysaccharides (EPSs) produced by lactic acid bacteria improve the quality of bread; however, their functionality in steamed bread is unknown. This study aimed to compare the impact of EPS produced during sourdough fermentation on the quality of bread and steamed bread.
Dan Xu, Ying Hu, Fengfeng Wu, Yamei Jin, Xueming Xu, Michael G. Gänzle   +5 more
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Staling of Chinese steamed bread: Quantification and control

Trends in Food Science & Technology, 2016
Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling.
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The Steamed Bread Products Improve about Rheological Properties

2012
Steamed bread is a bio-fermentation products, in the industrial production of products that need to effectively control the rheological properties. In this paper analyzes the rheometer TPA oxidizer, emulsifier and thickener on steamed bread quality. Experimental results show that rheological properties of dough and the quality of steamed bread has been
Yongmei Yang, Zhongdong Liu, Wei Min, Wuhuan Lu   +3 more
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