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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. The estimated prevalence of Celiac disease is about 1% of the general population, and it affects persons of any age, race, and ethnic group.
Liu, Xingli
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A genetic analysis of the quality of northern-style Chinese steamed bread
Molecular Breeding, 2017Dissecting the genetic basis for the traits of northern-style Chinese steamed bread (NCSB) is of great significance for wheat quality breeding. Quantitative trait loci (QTLs) for the processing quality of NCSB were studied using a recombinant inbred line (RIL) consisting of 173 lines derived from a “Shannong01–35 × Gaocheng9411” cross.
Tongtong Liu +8 more
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Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread
Journal of Food Processing and Preservation, 2019During the production of steamed bread, fermentation is a critical step to obtain a final product with the desired characteristics. The quality of the final steamed bread is significantly affected by the properties of the dough. This study investigated the effects of fermentation on the rheological properties, state of water, microstructure of the ...
Qinghua Yue +4 more
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Food Chemistry, 2020
The effects of Na2CO3 on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na2CO3 level endowed both CSB with softer crumb and little change of surface color.
Jinzhong, Xi +4 more
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The effects of Na2CO3 on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na2CO3 level endowed both CSB with softer crumb and little change of surface color.
Jinzhong, Xi +4 more
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Food Chemistry, 2016
Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD).
Pei, Wang +3 more
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Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD).
Pei, Wang +3 more
openaire +2 more sources
Effect of modified trehalose on regulation of gluten protein structure and steamed bread quality
International Journal of Biological MacromoleculesThe trehalose (TL) was modified with sodium alginate, starch, and the effects of modified trehalose particle on the gluten protein and steamed bread properties were investigated. The results showed that for dough frozen after 30 d, the addition of 0.8 % modified TL significantly increased water-holding capacity by 12.12 %, improved the freezing rate ...
Tongchao, Su +4 more
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