Results 141 to 150 of about 413 (158)

Review for "Effect of Storage Conditions on the Quality of Frozen Steamed Bread"

2021
  +8 more sources

A genetic analysis of the quality of northern-style Chinese steamed bread

Molecular Breeding, 2017
Dissecting the genetic basis for the traits of northern-style Chinese steamed bread (NCSB) is of great significance for wheat quality breeding. Quantitative trait loci (QTLs) for the processing quality of NCSB were studied using a recombinant inbred line (RIL) consisting of 173 lines derived from a “Shannong01–35 × Gaocheng9411” cross.
Tongtong Liu, Yuling An, Kai Liu, Fangfang Wang, Chupeng Xie, Ying Zhang, Xin Guan, Jichun Tian, Jiansheng Chen   +8 more
openaire   +1 more source

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

Food Chemistry, 2016
Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD).
Pei, Wang, Tung-Ching, Lee, Xueming, Xu, Zhengyu, Jin   +3 more
openaire   +2 more sources

Effect of modified trehalose on regulation of gluten protein structure and steamed bread quality

International Journal of Biological Macromolecules
The trehalose (TL) was modified with sodium alginate, starch, and the effects of modified trehalose particle on the gluten protein and steamed bread properties were investigated. The results showed that for dough frozen after 30 d, the addition of 0.8 % modified TL significantly increased water-holding capacity by 12.12 %, improved the freezing rate ...
Tongchao, Su, Youtong, Zhang, Wenkai, Du, Jie, Zeng, Haiyan, Gao   +4 more
openaire   +2 more sources

Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread

Food Chemistry
This study aims to reveal the influences of applying superheated steam stabilized rice bran (SRB) to improve the physicochemical characteristics of frozen dough and the quality of steamed bread. Adding SRB can increase the conversion of free water to bound water by up to 8.64 % and enhance the viscoelasticity of frozen dough.
Anbang, Hui, Ting, Li, Xinxia, Zhang, Juan, Li, Li, Wang   +4 more
openaire   +2 more sources

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Ultrasonics Sonochemistry, 2022
Wenjing Suo, Chenjie Wang, Hongjun Li
exaly  

Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

LWT - Food Science and Technology, 2022
Xiaojie Qian, Yujuan Gu, Binghua Sun
exaly  

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Food Chemistry, 2021
Jianlin Li, Qiuting Zhang
exaly  

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
Sidi Huang
exaly  

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xiaoxi Wang, Xueling Zheng
exaly