Research on Processing Technology of Potato Pulp Steamed Bread
Liang you shipin ke-ji, 2023 Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied.
CAO Yan-fei +6 more
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Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
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Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread [PDF]
Frontiers in Nutrition, 2022 The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi +6 more
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Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread [PDF]
Frontiers in Nutrition, 2021 Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang +4 more
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Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread. [PDF]
Food Chem XThis study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time.
Zhu J +7 more
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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. [PDF]
FoodsThis study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB).
Liu SF, Zhu KX, Guo XN.
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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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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
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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 +5 more
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