Results 1 to 10 of about 1,999 (169)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Molecules, 2022
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang   +6 more
doaj   +5 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

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

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Journal of Integrative Agriculture, 2019
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho   +8 more
doaj   +3 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

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

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

Preparation and quality evaluation of potato steamed bread with wheat gluten [PDF]

Food Science & Nutrition, 2020
AbstractThe present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35 ...
Beibei Zhao, Jiawen Deng, Mingyue Li, Hua Li, Yan Zhang, Haodi Gong, Zhicheng Chen   +6 more
openaire   +2 more sources

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread

Liang you shipin ke-ji, 2021
The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of
WANG Xin-yu, HAN Yan-fang, LI Yan, GUO Zi-xuan, HUAN Mei-li, REN Chen-gang   +5 more
doaj   +1 more source