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Upcycling of Beer Processing Residues: Insights for Microbreweries Sustainability. [PDF]

ACS Omega
Couto GH, Bortolini DG, Hernandes EE, Hashimoto EH, Boettcher DL, Rodrigues SÁ, Alves da Cunha MA, Pagnoncelli MGB.   +7 more
europepmc   +1 more source

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food. [PDF]

Foods
Lin SD.
europepmc   +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.
Bao-Cheng Xu, Denglin Luo, Yunxia Yuan   +2 more
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 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