Results 71 to 80 of about 94,378 (201)
Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng +6 more
wiley +1 more source
Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread [PDF]
Shipin KexueIn this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S.
YUE Meixiang, GU Henghao, DING Xialiang, LIU Yuhan, WANG Liang, SUN Ling
doaj +1 more source
Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties
Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim +6 more
wiley +1 more source
Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns
Shipin gongye ke-jiIn order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing ...
Chunmin MA +7 more
doaj +1 more source
Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
QUALITY IMPROVEMENT OF POTATO STEAMED BREAD USING FOOD HYDROCOLLOIDS
, 2017 Nowadays, there is an increasing interest for composite or gluten-free products due to some economic, nutritional reasons or the number of the celiac patient.
Liu, Xingli
core +1 more source
, 2017 Corn flour added and psyllium husk enriched steamed bread. The healthy effect on humen beeings of corn stuff. The high fiber content food product is good for people.
Zhang, Miaomiao
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Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Hot‐water blanching (100°C, 1–5 min), citric acid treatment (1%–5% w/v in water), and microwave blanching (720 W, 30–40 s) were employed to modify the bioactive compounds of banana flowers. Microwave blanching for 40 s yielded the highest amounts of total phenolics (7.60 mg GAE/g), total flavonoids (4.90 mg QE/g), and antioxidant activity.
Saurabh Bhosle +2 more
wiley +1 more source
Development of fortified Chinese steamed bread using ginger, apple and fiber
, 2018 Chinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber.
Chen, Xuning
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