Results 91 to 100 of about 6,727,382 (195)
, 2020 Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the ...
Wen-fei, WANG +5 more
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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
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha +2 more
wiley +1 more source
Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread
Shipin gongye ke-jiIn order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI +5 more
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Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder
FoodsMoringa 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
Takako Koriyama +2 more
openaire +3 more sources
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Hot‐water blanching (100°C, 1–5 min), citric acid treatment (1%–5% w/v in water), and microwave blanching (720 W, 30–40 s) were employed to modify the bioactive compounds of banana flowers. Microwave blanching for 40 s yielded the highest amounts of total phenolics (7.60 mg GAE/g), total flavonoids (4.90 mg QE/g), and antioxidant activity.
Saurabh Bhosle +2 more
wiley +1 more source
, 2017 Corn flour added and psyllium husk enriched steamed bread. The healthy effect on humen beeings of corn stuff. The high fiber content food product is good for people.
Zhang, Miaomiao
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, 2016 Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour.
Sha, LIU +4 more
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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
Development of fortified Chinese steamed bread using ginger, apple and fiber
, 2018 Chinese steamed bread (CSB) is a staple food in China and it is made of wheat flour, yeast and water. This study investigated the quality of fortified CSB by adding ginger, apple and fiber.
Chen, Xuning
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