Results 91 to 100 of about 1,917 (183)

Steamed Bread Quality as Influenced by the Incorporation of Purple Sweet Potato Powders

Food Engineering Progress, 2011
As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity,
Jun Ho Lee, Sun Hui Kim
openaire   +1 more source

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes

Journal of the Korean Society of Food Science and Nutrition, 2011
Ki-Bo Choi, Hyun-Sook Kim, Seong-Oh Kim, Hong-Soo Ryu, Eun-Soon Lyu   +4 more
openaire   +1 more source

Quality Characteristics of Steamed Bread with Brown Rice Sourdough

Culinary Science & Hospitality Research, 2016
null 최동순, null 이명호, null 박향숙   +2 more
openaire   +1 more source

Optimization of Sea Buckthorn Pomace Cornmeal Steamed Bread Formulation Using Response Surface Methodology and Its Quality Analysis

Shipin gongye ke-ji
In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated.
Peng ZENG, Yongping QIN, Dandan FANG, Lin CHEN   +3 more
doaj   +1 more source

Effect of ultrasonic power on the quality of taro pulp dough and steamed bread

Shipin yu jixie
ObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, HAN Feng   +4 more
doaj   +1 more source

Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

Applied Food Research
Investigating the effects of coarse cereal flour addition on steamed bread quality is crucial for expanding the processing and utilization of coarse cereals while overcoming technical challenges.
Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +5 more
doaj   +1 more source

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

Food Science and Technology Research, 2016
Shuncheng Ren, Ruiping Ma
openaire   +2 more sources

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]

Breed Sci, 2018
Du X, Ma X, Min J, Zhang X, Jia Z.
europepmc   +1 more source

Pan Bread and Steamed Bread Qualities of Novel-Released Cultivars in Northern Winter Wheat Region of China

Acta Agronomica Sinica, 2018
De-Hui ZHAO, Yong Zhang, De-Sen WANG, Ling HUANG, Xin-Min CHEN, Yong-Gui XIAO, Jun YAN, Yan ZHANG, Zhong-Hu HE   +8 more
openaire   +1 more source

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source