Results 121 to 130 of about 6,727,382 (195)

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

, 2018
© 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China.
G. Wu (699565), R. Liu (696090), Haelee Fenton (23285791), X. Wang (770484), G. Crosbie (23302840), Y. Wei (1678651), Vicky Solah (23321149)   +6 more
core   +2 more sources

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics

In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu, Naifu Wang, Yuqing Sun, Hongwei Yuan   +3 more
core   +1 more source

The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality [PDF]

, 2018
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough rheology and final quality of ...
Liu, Wenjun
core  

Effect of ozone treatment on quality of steamed breads

, 2015
The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread.
Xin, GAO, Bo, LI
core   +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

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

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 of silver ear steamed bun

, 2012
[[abstract]]Silver ear (Tremella fuciformis Berkeley) was incorporated into steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components in silver ear steamed bun were analyzed and compared with those of ...
蔡淑瑤;Tsai, Shu-Yao;李之恩;Lee, Chi-En;曾裕琇;Tseng, Yu-Hsiu;毛正倫;Mau, Jeng-Leun
core  

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