Results 61 to 70 of about 22,298 (239)
Quality characterization of wheat, maize and sorghum steamed breads from Lesotho [PDF]
Journal of the Science of Food and Agriculture, 2014 AbstractBACKGROUNDIn Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self‐milled flours according to the procedures followed in rural and urban areas of
Pulane, Nkhabutlane +2 more
openaire +2 more sources
LWT, 2021 Abstract The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min) and steaming time (5, 10, 20 and 30 min).
Jinzhong Xi +6 more
openaire +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen +5 more
wiley +1 more source
Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread
Liang you shipin ke-jiTo better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying +4 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef +2 more
wiley +1 more source
International Journal of Food Properties, 2020 Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu +3 more
doaj +1 more source
No. 09: The State of Household Food Security in Nanjing, China [PDF]
, 2018 This report on the state of food security in Nanjing, China, is based on a 2015 city-wide survey conducted by Nanjing University and the Hungry Cities Partnership.
Si, Zhenzhong, Zhong, Taiyang
core +1 more source
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources