Results 131 to 140 of about 413 (158)

Effect of storage conditions on the quality of frozen steamed bread

International Journal of Food Science & Technology, 2021
Summary With advantages of long shelf life, high convenience and reliable safety, frozen steamed bread (FSB) is suitable for industrial production. Storage conditions are critical factors influencing the final quality of FSB. In this study, the effects of storage time, storage temperature and freeze–thaw cycles on the quality of FSB ...
Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Changhong Liu, Zhicheng Chen   +5 more
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Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Cereal Chemistry, 2018
AbstractBackground and objectivesSteamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft ...
Sidi Huang, Diane Miskelly
openaire   +1 more source

Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread

Food Chemistry, 2019
The effects of alkali (NaHCO3 or Na2CO3) on the quality and protein polymerization of buckwheat Chinese steamed bread (CSB) were investigated. The alkali addition increased the specific volume of CSB, for NaHCO3 from 1.84 ml/g (control) to 2.66 ml/g. Image analysis showed that alkali increased the pore area fractions. The addition of Na2CO3 exhibited a
Xiao-Na, Guo, Shuang, Yang, Ke-Xue, Zhu
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Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Food Science and Technology International, 2023
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability ...
Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin   +7 more
openaire   +2 more sources

Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDThe extensive use of additives in ultra‐processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health.
Huifang Wang, Xinyue Wei, Dengdeng Li, Jiai Yan, Yina Wu, Zhongkai Zhou   +5 more
openaire   +2 more sources

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Journal of Food Processing and Preservation, 2019
During the production of steamed bread, fermentation is a critical step to obtain a final product with the desired characteristics. The quality of the final steamed bread is significantly affected by the properties of the dough. This study investigated the effects of fermentation on the rheological properties, state of water, microstructure of the ...
Qinghua Yue, Chong Liu, Limin Li, Xueling Zheng, Ke Bian   +4 more
openaire   +1 more source

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread

International Journal of Biological Macromolecules, 2022
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers.
Li, Cheng, Xu, Wang, Zhengbiao, Gu, Yan, Hong, Zhaofeng, Li, Caiming, Li, Xiaofeng, Ban   +6 more
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Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Food Chemistry, 2022
The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C.
Jinzhong, Xi, Qiyan, Zhao, Dan, Xu, Yamei, Jin, Fengfeng, Wu, Xueming, Xu   +5 more
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Quality analysis of dough and steamed bread under various freezing conditions

Journal of Food Science
Abstract Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick‐freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and ...
Mengli Niu, Jinying Guo, Xue Yang, Peiyao Li   +3 more
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality

Crop Science, 1991
Chinese steamed bread (CSB) is a major end‐use product of wheat (Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown.
Liming Hou, R. S. Zemetra, Dianne Birzer
openaire   +1 more source