Results 71 to 80 of about 2,747 (159)

Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]

Zhongguo niangzao
In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
doaj   +1 more source

Guesting: rethinking the relationship between hospitality and homemaking within temporary refugee accommodation Le concept de guesting: repenser la relation entre hospitalité et création d'un « chez‐soi » dans l'hébergement temporaire des personnes réfugiées

Journal of the Royal Anthropological Institute, Volume 32, Issue 1, Page 186-202, March 2026.
This paper introduces the emic concept of guesting, coined by women living in refugee accommodation to distinguish their form of hospitality from other more hierarchical forms of hosting. Central to guesting is the unspoken rule that once you have played the host, next time you must be the guest.
Charlot Schneider
wiley   +1 more source

Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

Foods
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and
Takako Koriyama, Yuria Kurosu, Takahiro Hosoya   +2 more
openaire   +3 more sources

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

Nutritional Anemia Reductions Due to Food Fortification Among Women of Childbearing Age: A Literature Review and Bayesian Meta‐Analysis

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
ABSTRACT Food fortification can deliver essential micronutrients to populations at a large scale, thereby reducing nutritional anemia. This study aimed to review and meta‐analyze the literature on the impact of wheat flour, maize flour, rice, and oil (singly or combined) fortification on women's (10–49 years) hemoglobin and anemia.
Andrea D. Dorbu, Hannah B. Waddel, Manpreet K. Chadha, Daniel López de Romaña, Mandana Arabi, Reneé H. Moore, Christina Mehta, Helena Pachón   +7 more
wiley   +1 more source

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Shipin gongye ke-ji
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN   +5 more
doaj   +1 more source

Textural and sensory characteristics of oven baked and steamed bread

Emirates Journal of Food and Agriculture, 2019
The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final ...
Cheng Li, Aiping Liu, Dele Raheem
openaire   +2 more sources