Results 41 to 50 of about 94,378 (201)

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

Effects of purple yam powder on the quality and antioxidant activity of steamed bread

, 2022
Objective:The powder of purple yam was used as raw materials to replace part of wheat flour and then was applied to the production of steamed bread. The effects of purple yam flour on the quality and antioxidant activity of steamed bread were studied ...
Zong-ping, ZHENG, Yu-ru, SHI, Yang, CHEN, Jin-gui, LI, Feng-xian, GUO   +4 more
core   +1 more source

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

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. [PDF]

Foods, 2022
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread.
Fu L, Nowak A, Zhao H, Zhang B.
europepmc   +2 more sources

The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]

, 2011
Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma, Vilma Narbutaite, Grazina Juodeikiene, Lina Vaiciulyte-Funk, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Dalia Eidukonyte, Eidukonyte, Dalia, Daiva Vidmantiene, Vidmantiene, Daiva, Salomskiene, Joana, Joana Salomskiene   +11 more
core   +1 more source

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

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, Yanqiu Cheng, Fei Wang, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +6 more
doaj   +1 more source

Application of Composite Strain Fermentation in Steamed Bread

Shipin gongye ke-ji
In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis ...
Yanan HAN, Ruyue HE, Chengxiang WANG, Meina ZHANG, Dehua MOU, Shan GAO   +5 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Effect of Different Lactic Acid Bacteria Starter Cultures on the Quality of Sourdough and Steamed Bread

Shipin gongye ke-ji
In order to investigate the effect of fermentation with different lactic acid bacteria (LAB) on the digestibility and sensory characteristics of steamed bread, four LAB starter cultures, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus ...
Ming GAO, Chengxiang WANG, Meina ZHANG, Xueying ZENG, Shiwei LIU, Yuanyuan LIU, Xishan MA, Fengfeng SUN, Jia LIU, Shenglin DUAN   +9 more
doaj   +1 more source

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread

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, Huinan Wang, Anfei Li, Lingrang Kong, Xiaocun Zhang   +4 more
doaj   +1 more source