Results 31 to 40 of about 94,378 (201)
Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
Shipin yu jixieObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming +4 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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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 +8 more
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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 +6 more
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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
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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
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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
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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
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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 +6 more
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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
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