Results 1 to 10 of about 1,917 (183)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. [PDF]

Food Sci Nutr, 2021
AbstractIn this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content.
Pang J, Guan E, Yang Y, Li M, Bian K.
europepmc   +4 more sources

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]

Front Genet
Abstract Steamed bread is used as a daily food in many countries worldwide, but the relationship between high-molecular-weight glutenin (HMW-GS) and steamed bread quality is unclear. Two DH populations of common wheat were used to analyze the effects of twelve HMW-GS subunit combinations on the quality traits of steamed bread, including volume ...
Zhao J, Wang T, Zhao J, Qiao L, Wu B, Hao Y, Ge C, Feng Z, Zheng X.   +8 more
europepmc   +4 more sources

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality [PDF]

Ultrasonics Sonochemistry, 2023
In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with ...
Xiangyun Liu, Qianyun Ma, Dewei Cheng, Fan Zhang, Yuwen Li, Wenxiu Wang, Jie Wang, Jianfeng Sun   +7 more
doaj   +2 more sources

Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality [PDF]

Food Chemistry: X
Wheat germ is a by-product of wheat flour milling and processing, and is valued for being the nutrient-rich center of wheat grains. In this study, hot air-stabilized wheat germ with five different particle sizes (coarse, medium, fine, ultrafine, and very
Gongqi Zhao, Miaomiao Pan, Xianling Zhang, Gengqing Liao, Yizhou Wu, Yanxia Yang, Liping Yang   +6 more
doaj   +2 more sources

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +2 more sources

Enhancing Bread Quality with Steam-Treated Moringa (<i>Moringa oleifera</i>) Powder. [PDF]

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
Koriyama T, Kurosu Y, Hosoya T.
europepmc   +4 more sources

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, and the specific volume, color, and ...
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +4 more sources

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread [PDF]

Foods
In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and ...
Ranhuixin Ma, Sihai Han, Jingzheng Song, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo   +7 more
doaj   +2 more sources

Mechanistic insights into gluten network alteration in Rumex hanus-fortified steamed bread: From molecular interactions to quality characteristics [PDF]

Food Chemistry: X
Steamed bread is a common staple with good taste and digestibility but low nutritional value. Rumex hanus by. (RHB) is rich in protein, fiber, and minerals, making it a promising fortifier.
Zhizhe Zheng, Ziru Yin, Yuhang Li, Meina Zhang, Zhigang Qiao, Xinyan Zhao, Yandong Li, Tao Zhou, Xiaofei Wu, Xue Han   +9 more
doaj   +2 more sources

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor [PDF]

Ultrasonics Sonochemistry
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the ...
Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li   +8 more
doaj   +2 more sources