Results 81 to 90 of about 94,378 (201)
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour [PDF]
, 2019 peer reviewedResponse surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of ...
Zhang, Miao +5 more
core +1 more source
Chinese steamed bread fortified with green banana flour
Food Research, 2018 L'incorporation de farine de banane verte (BF) dans le pain chinois cuit à la vapeur (CSB) peut être une stratégie pour fortifier le CSB traditionnel en raison de ses avantages pour la santé.Toutefois, les aliments contenant du BF en général ont des propriétés sensorielles plus faibles affectant l'acceptabilité par les consommateurs.L' objectif de ...
Loong, C.Y.L., Wong, C.Y.H.
openaire +2 more sources
Indigenous Foodways in Transition: A Qualitative Study With Māori Elders in Aotearoa New Zealand
Kōtuitui: New Zealand Journal of Social Sciences Online, Volume 21, Issue 3, September 2026.Purpose: This study explored how the Māori food landscape and foodways have changed over the last 70 years, centring the voices of Māori elders whose lived experiences provide critical insight into the nutrition transition. Methods: Guided by a Māori worldview and Kaupapa Māori research principles, we engaged in conversations (kōrero) with Māori elders
Nikki Renall, Lisa Te Morenga
wiley +1 more source
Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
Grain & Oil Science and Technology, 2018 The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di +3 more
doaj +1 more source
Development and adoption of Kernza—A perennial grain crop for sustainable agriculture
PLANTS, PEOPLE, PLANET, Volume 8, Issue 5, Page 1517-1532, September 2026.Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht +15 more
wiley +1 more source
Soil Science Society of America Journal, Volume 90, Issue 5, September/October 2026.Abstract Abiotic stressors, including drought, salinity, and heavy metal contamination, pose escalating threats to global food security, challenges further exacerbated by climate change and progressive soil degradation. As a strategic geochemical amendment, biochar is increasingly proposed to enhance soil resilience and agricultural sustainability ...
Waqas Haider +8 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi +2 more
wiley +1 more source
Recent Advances in Food Allergens and Emerging Biosensing Technologies
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu +6 more
wiley +1 more source
Application of New Sweetening Materials to Cooking [PDF]
, 1997 P(論文)The properties of the products using new sweetenings and sugar have been compared in this paper. As for the rate of the expansion, the steamed bread with granule sweetening was higher than that with sugar, and the former was more elastic.
11569 +11 more
core
Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]
Zhongguo niangzaoIn 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