Results 151 to 160 of about 1,999 (169)

Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Food Chemistry, 2020
The effects of Na2CO3 on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na2CO3 level endowed both CSB with softer crumb and little change of surface color.
Jinzhong, Xi, Dan, Xu, Fengfeng, Wu, Zhengyu, Jin, Xueming, Xu   +4 more
openaire   +2 more sources

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
Dongliang Zhang, Mingming Qi, Chenjie Wang   +2 more
exaly  

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.
openaire   +1 more source

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
Sen Ma, Yujuan Gu, Xiao-Xi Wang
exaly  

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

Food Chemistry, 2021
, Qiuting Zhang, Jianlin Li
exaly  

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

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiao-Xi Wang
exaly  

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

International Journal of Food Science and Technology, 2020
Chong Liu, Mingfei Li, Qinghua Yue
exaly