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Effect of Trehlose on Anti-Aging of Steamed Bread
2013By the method of adding trehalose, mixtures (trehalose with the enzyme preparation) to delay the aging of steamed bread, and using Texture Analyzer with texture analysis to evaluate the quality of steamed bread. The results showed that trehalose can improve steamed bread specific volume, hardness, and springiness and it can also improve the initial ...
Yunfeng Hu, Xiujuan Li, Qingli Zhou
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Glycemic control in Chinese steamed bread: Strategies and opportunities
Trends in Food Science & Technology, 2019Abstract Background Chinese steamed bread (CSB) is a staple food eaten by Chinese population. CSB is commonly made from refined wheat flour and has a high glycemic index (GI). The demand for low and moderate GI CSB has kept increasing. This demand is largely driven by the increased occurrences of various chronic diseases such as diabetes and obesity
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Suitability of various australian wheats for chinese‐style steamed bread
Journal of the Science of Food and Agriculture, 1990AbstractThree methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical ...
Zuo‐Ji Lin +2 more
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Crop Science, 1991Chinese steamed bread (CSB) is a major end‐use product of wheat (Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown.
Liming Hou, R. S. Zemetra, Dianne Birzer
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Chinese steamed bread and novel wheat products
2018Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China. Research on the quality of wheat flour is important for wheat food production.
Zhang, Zhengmao +2 more
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Quality analysis of dough and steamed bread under various freezing conditions
Journal of Food ScienceAbstract Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick‐freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and ...
Mengli Niu +3 more
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Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
Food ChemistryWater-extractable arabinoxylans (WEAX) are utilized as additives to enhance the properties of flour-based products. This study investigates the impact of WEAX, extracted from wastewater, on the texture, water distribution, and microstructure of steamed breads.
Jiahao, Wan +9 more
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