Results 111 to 120 of about 6,727,382 (195)

Migraine in the cradle of civilization: Evaluating ancient Mesopotamian texts through the lens of ICHD‐3

Headache: The Journal of Head and Face Pain, Volume 66, Issue 8, Page 1878-1889, September 2026.
Abstract Background Migraine is a neurological disorder with well‐established diagnostic criteria. In its current formulation, migraine is a modern‐day diagnosis, whereas descriptions consistent with migraine may date back to ancient civilizations. Objective This study aimed to investigate whether symptoms consistent with migraine without aura, as ...
Bulent Diri, Bilge Piri Cinar, Zeynep Sena Diri, Okan Bolukbasi, Peter J. Goadsby, Aynur Ozge   +5 more
wiley   +1 more source

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

, 2017
Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran
Charles Brennan, Wenjun Liu, Margaret Brennan, Liu, W, Brennan, CS, Luca Serventi, Brennan, Margaret, Serventi, Luca   +7 more
core   +1 more source

Preparation of Freeze-dried Pediococcus pentosaceus Sourdough and Its Effect on the Quality Improvement of Sorghum Steamed Bread

Shipin gongye ke-ji
To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN, Zhengli GUO, Jing ZENG, Yongxin LIU, Lei DAI, Qingjie SUN, Yang LI   +6 more
doaj   +1 more source

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

Food Sci Nutr, 2021
Pang J, Guan E, Yang Y, Li M, Bian K.
europepmc   +1 more source

Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

, 2018
This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic ...
Huang Ling, He Zhonghu, Xinmin Chen, Desen Wang, Yan Jun, Yong Zhang, Yonggui Xiao, Dehui Zhao, Zhang, Y.   +8 more
core   +1 more source

Chinese steamed bread and novel wheat products

, 2018
Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China.
Xing, Qinhui, Zhang, Zhengmao, Liu, Yuxiu   +2 more
core  

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

, 2017
The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour.
Liu, W, Brennan, CS, Brennan, Margaret, Serventi, Luca   +3 more
core   +1 more source

Quality Improvement of Steamed Rice Bread by Regulating Starch Gel Network with Anthocyanin Extracts from Lycium ruthenicum Murr

Shipin gongye ke-ji
In this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN, Yuli TANG, Yanyu LIU, Fangcheng JIANG, Wangyang SHEN, Qingrong HUANG, Weiping JIN   +6 more
doaj   +1 more source

Textural and sensory characteristics of oven baked and steamed bread

, 2019
The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture.
Raheem, Dele; id_orcid, Li, Cheng, Liu, Aiping   +2 more
core   +1 more source

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

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   +1 more source