Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread [PDF]
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
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Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. [PDF]
FoodsChinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for consumers.
Li C +7 more
europepmc +6 more sources
The Effect of Okara on the Qualities of Noodle and Steamed Bread
Advance Journal of Food Science and Technology, 2013 Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein. To estimate the feasibility of okara's application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated.
Fei Lu, Zhenkun Cui, Yang Liu, Bo Li
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Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread [PDF]
Shipin gongye ke-jiCompared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG +6 more
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Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS [PDF]
FoodsSteamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods.
Xialiang Ding +6 more
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Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure [PDF]
GelsThis study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical ...
Chang Liu +4 more
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Liang you shipin ke-jiWhole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo +4 more
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Study on the cooking technology of oyster mushroom steamed bread [PDF]
Liang you shipin ke-ji, 2020 In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment.
LIU Yuan +5 more
openaire +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
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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 +3 more
doaj +1 more source