Results 21 to 30 of about 2,747 (159)
Liang you shipin ke-ji, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min +4 more
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Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp [PDF]
Shipin Kexue, 2023 This study aimed to assess the effect of soy lecithin (Soy L, 0.2%–1.0%), glucose oxidase (GOX, 0.3–1.5 U/g), and transglutaminase (TG, 0.3–1.5 U/g) on dough elongation properties and texture qualities of steamed bread. The optimum formulation of steamed
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun
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Heat Transfer during Steaming of Bread [PDF]
International Journal of Food Engineering, 2014 Abstract Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system.
Ananingsih, Vic +3 more
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Liang you shipin ke-ji, 2022 We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
XIA Jia-long +7 more
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Foods, 2023 Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed ...
Jiacui Shang +5 more
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Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread
Shipin gongye ke-ji, 2022 In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation.
Chaofan GAO +6 more
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Liang you shipin ke-ji, 2020 In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was
WU Li-gen, WANG An-na, QU Ling-bo
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Influence of potato flour on dough rheological properties and quality of steamed bread
Journal of Integrative Agriculture, 2016 It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
Xing-li LIU +4 more
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Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
Grain & Oil Science and Technology, 2022 Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional species in sourdough, but the influences of AAB on
Haifeng Li, Shuang Hu, Jiake Fu
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Effect of arabinoxylan addition in Chinese steamed bread
Food Science and Technology, 2022 Abstract In order to study the mechanism of arabinoxylan (AX) delaying the aging of steamed bread, the effects of AX on gelatinization, texture and starch crystallinity of steamed bread were analyzed. The results were as follows: as the storage time of steamed bread extended, the hardness and chewiness of steamed bread decreased successively in the ...
Beibei TIAN, Jie CHEN, Fei XU
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