Results 31 to 40 of about 22,298 (239)
Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread. [PDF]
Food Chem XZhu J +7 more
europepmc +2 more sources
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
openaire +2 more sources
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
doaj +1 more source
Quality Characteristics of Steamed Bread with Brown Rice Sourdough
Culinary Science & Hospitality Research, 2016 최동순, 이명호, 박향숙
openalex +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Effects of Different Concentrations of Propylene Glycol Alginate on the Quality of Steamed Bread
Liang you shipin ke-ji, 2022 Different concentrations of propylene glycol alginate (PGA) were added to flour to explore the effects of PGA on flour pasting properties, dough rheology, microstructure, texture and sensory quality of steamed bread.
GUO Zi-xuan +4 more
doaj +1 more source