Results 21 to 30 of about 22,298 (239)

Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing. [PDF]

Food Sci Nutr, 2021
Yu L, Zhang H, Niu X, Wu L, Zhang Y, Wang B.   +5 more
europepmc   +3 more sources

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. [PDF]

Foods, 2022
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +3 more sources

Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. [PDF]

Foods
Li C, Shao S, Yi X, Cao S, Yu W, Zhang B, Liu H, Gilbert RG.   +7 more
europepmc   +3 more sources

Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread [PDF]

Shipin Kexue, 2023
In order to study the effect of fermentation with a mixed starter culture of lactic acid bacteria on the quality of multigrain dough and steamed bread, yellow pea flour, naked oat flour, gluten flour and oat β-glucan (OBG) were mixed together to prepare ...
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
doaj   +1 more source

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +1 more source

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread

Liang you shipin ke-ji, 2021
The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of
WANG Xin-yu, HAN Yan-fang, LI Yan, GUO Zi-xuan, HUAN Mei-li, REN Chen-gang   +5 more
doaj   +1 more source

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

Shipin gongye ke-ji, 2023
To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN   +8 more
doaj   +1 more source

Quality evaluation of steam reheated frozen steamed bread

LWT, 2021
Abstract With advantages of long shelf life and high convenience, frozen steamed bread (FSB) is suitable for commercialization and industrialization. However, FSB has to be reheated before consumption. Since steam reheating is the most commonly used method for steamed bread reheating, the quality variation of FSB during the steam reheating process ...
Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Yuanhui Wang, Zhijian Li, Changhong Liu   +6 more
openaire   +1 more source

Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province

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, ZHANG Lei, ZHAO Bo, YAN Jun-hui, WANG Jiang-hua   +4 more
doaj   +1 more source

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
doaj   +1 more source