Results 121 to 130 of about 413 (158)

Effect of water addition on northern style Chinese steamed bread processing quality

, 2005
The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 % to 90 % of Farinograph Water ...
He Zhonghu, Chen Dong-Sheng, Desen Wang, Peña, R., Zhang, Y.   +4 more
core  

Effect of Powdered Green Tea on the Qualities of Steamed Bread

Science of Cookery, 1990
Shigaki, Hitomi, Oshige, Yoshimi, Kajita, Taketoshi   +2 more
openaire   +1 more source

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior

This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch.
Chong Xie, Muhammad Shahar Yar, Runqiang Yang, Pei Wang, Yiwei Wu, Muhammad Bilal, Guannan Liu, Dandan Li, Guangzheng Wang, Dong Jiang   +9 more
core   +1 more source

Light Microscopy Observations on the Mechanism of Dough Development in Chinese Steamed Bread Production

, 1991
Doughs used for production of Chinese steamed breads contain less added water ( 10% to 15% reduction) than equivalent doughs used for production of European-style breads.
Moss, R., Huang, Sidi
core  

Effects of hot air pretreatment on digestibility and quality of steamed bread

Food Chemistry
Yuze Jia, Jun-Hu Cheng, Xiangwei Tang, Xucong Yu, Da-Wen Sun   +4 more
openaire   +1 more source

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Influence of ingredients and chemical components on the quality of Chinese steamed bread

Food Chemistry, 2014
Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between
Fan Zhu
exaly   +3 more sources

Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Food Chemistry, 2015
In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly ...
Zhijian Li, Haifeng Li, Ke Bian
exaly   +3 more sources

Effects of ultrasound assisted dough fermentation on the quality of steamed bread

Journal of Cereal Science, 2018
Abstract Ultrasound is used to enhance the fermentation of wheat dough to produce steamed bread. The quality of steamed bread stored for different time was analyzed using the texture analyzer.
Denglin Luo, Baocheng Xu, Peiyan Li
exaly   +2 more sources

Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

Journal of Cereal Science, 2001
Abstract Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality.
J. Zhu, S. Huang, K. Khan, L. O»Brien
exaly   +2 more sources

Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Food Chemistry, 2020
The effects of Na2CO3 on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na2CO3 level endowed both CSB with softer crumb and little change of surface color.
Jinzhong Xi, Dan Xu, Fengfeng Wu
exaly   +3 more sources