Results 31 to 40 of about 21,591 (219)

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread [PDF]

Nutrients, 2019
It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then ...
Wang, Pang
openaire   +2 more sources

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
openaire   +3 more sources

Preparation and quality evaluation of potato steamed bread with wheat gluten [PDF]

Food Science & Nutrition, 2020
AbstractThe present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35 ...
Beibei Zhao, Jiawen Deng, Mingyue Li, Hua Li, Yan Zhang, Haodi Gong, Zhicheng Chen   +6 more
openaire   +2 more sources

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, ZHANG Xiu-yan, WEI Xiao-ming, HUAN Mei-li, HUI Ying   +4 more
doaj   +1 more source

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

Foods
Chinese 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, Shao S, Yi X, Cao S, Yu W, Zhang B, Liu H, Gilbert RG.   +7 more
europepmc   +6 more sources

Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

Shipin gongye ke-ji, 2022
In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method ...
Shiwei LIU, Chengxiang WANG, Shenglin DUAN, Meina ZHANG, Xi WANG, Fujun MA, Xinyan ZHAO, Haizhi LI   +7 more
doaj   +1 more source

Adolescent dietary patterns are associated with lifestyle family psycho-social factors [PDF]

, 2009
Background/ Objectives: Dietary intake during adolescence contributes to lifelong eating habits and the development of early risk factors for disease in adulthood.
Ambrosini, Gina L, Beilin, Lawrence, de Klerk, Nick H, Hands, Beth P, Kendall, Garth E, O\u27Sullivan, Therese A, Oddy, Wendy H, Robinson, Monique, Silburn, Sven, Stanley, Fiona, Zubrick, Stephen R   +10 more
core   +2 more sources

Residue analyses and exposure assessment of the Irish population to nitrofuran metabolites from different food commodities in 2009–2010 [PDF]

, 2013
peer-reviewedAn exposure assessment to nitrofuran residues was performed for three human populations (adults, teenagers and children), based on residue analyses of foods of animal origin (liver, honey, eggs and aquaculture) covering the 2-year period ...
Conroy, Emma-Rose, Danaher, Martin, Gibney, Mike, O'Mahony, John, Radovnikovic, Anita   +4 more
core   +1 more source

Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis. [PDF]

, 2020
Background:Rheumatoid arthritis (RA) is a chronic systemic autoimmune disease that affects synovial joints, leading to inflammation, joint destruction, loss of function, and disability.
Agustín-Perez, Meritxall, Bustamante, Marta F, Cedola, Francesca, Coras, Roxana, Golshan, Shahrokh, Guma, Monica, Narasimhan, Rekha   +6 more
core   +2 more sources

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties [PDF]

, 2019
Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and ...
Akissoe, N.H., Bigoga, J., Futakuchi, K., Manful, J., Ndindeng, S.A., Sanyang, S., Soumanou, M.M., Tang, E.N., Zohoun, E.V.   +8 more
core   +1 more source