Results 111 to 120 of about 413 (158)

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality

Frontiers in Genetics
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 ...
Jing Zhao, Tianyi Wang, Michiaki Kai, Jiajia Zhao, Liang Qiao, Bangbang Wu, Yuqiong Hao, Chao Ge, Juanling Wang, Zhiwei Feng, Jun Zheng   +10 more
openaire   +3 more sources

Mechanistic insights into gluten network alteration in Rumex hanus-fortified steamed bread: From molecular interactions to quality characteristics

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   +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

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

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

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

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

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

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber

The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study.
Sheng Li, Yuqian Zheng, Zhilong Chen, Jun Zhao, Wenlong Xie   +4 more
core   +1 more source

Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles

, 2010
The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere in the results.
Ma Dong-Yun, He Zhonghu, Morris, C.F., Xianchun Xia, Zhang, Y.   +4 more
core   +1 more source

Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread

, 1999
Due to a lack of electrical ovens, it is often found that in the households of the lower-income communities, a home-made steamed bread is prepared in a saucepan on a gas cooker or an open fire.
Manley M., Nel M.M.
core