Results 151 to 160 of about 1,917 (183)

Objective methods for the quality assessment of northern-style chinese steamed bread

Journal of Cereal Science, 1995
Northern-style Chinese steamed bread was made from seven flours differing in quality. Its textural and external qualities were evaluated subjectively by a trained panel and objectively using both an Instron Universal Test Machine (IUTM) and a Minolta CR 310 colour meter.
S. Huang, K. Quail, R. Moss, J. Best
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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
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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, Cui Deng, Haifeng Li, Changhong Liu, Ke Bian   +4 more
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Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis

International Journal of Food Engineering, 2020
AbstractPotato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures.
Hongrui Sun, Xiangying Liu, Zhigang Tian, Jieying Fan, Yue Meng, Xiping Nan, Zhiqiang Yang, Xianpeng Zeng, Lining Kang   +8 more
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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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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
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Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
Abstract Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding ...
Peng QIN, Shun-he CHENG, Chuan-xi MA
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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
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QUALITY IMPROVEMENT OF POTATO STEAMED BREAD USING FOOD HYDROCOLLOIDS

2017
Nowadays, there is an increasing interest for composite or gluten-free products due to some economic, nutritional reasons or the number of the celiac patient. The estimated prevalence of Celiac disease is about 1% of the general population, and it affects persons of any age, race, and ethnic group.
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Quality Characteristics of Korean Steamed Rice Bread(Jeungpyun) Added with Grains

The Korean Journal of Community Living Science, 2018
Su Jin Sim, Meera Kweon, Ho Kyung Ryu
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