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Effect of storage conditions on the quality of frozen steamed bread
International Journal of Food Science & Technology, 2021Summary 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 +5 more
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Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation
Cereal Chemistry, 2018AbstractBackground 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
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Crop Science, 1991Chinese 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
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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality
Journal of Cereal Science, 2001Abstract 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
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Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
Journal of Cereal Science, 1996Abstract Forty-three Australian and six Chinese wheat flours were used to investigate the flour quality requirements for northern style Chinese steamed bread. Significant correlations were found between flour quality and steamed bread quality. Protein quantity and quality and starch quality were important factors determining steamed bread volume ...
Sidi Huang +3 more
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Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
Journal of Cereal Science, 2018Abstract This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour, brans of different wheat varieties and vital gluten.
Fengyun Ma, Yu Young Lee, Byung-Kee Baik
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Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
Food Chemistry, 2022The 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 +5 more
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Quality analysis of dough and steamed bread under various freezing conditions
Journal of Food ScienceAbstract 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 +3 more
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Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and
AbstractQuinoa has unique physicochemical and nutritional properties among diverse food grains. Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45, 40/60, 25/75 and 10/90 to formulate composite flour for the production of cookie, bread and Chinese steamed bread (CSB).
Sunan Wang +2 more
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Effects of ultrasound assisted dough fermentation on the quality of steamed bread
Journal of Cereal Science, 2018Abstract 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 +7 more
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