Results 151 to 158 of about 413 (158)

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
Qinghua Yue, Mingfei Li, Xueling Zheng   +2 more
exaly  

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Journal of the Science of Food and Agriculture, 2014
Pingping Zhang, Michael Tilley, Joseph M Awika   +2 more
exaly  

Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

LWT - Food Science and Technology, 2019
Hongjun Li
exaly  

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

International Journal of Food Science and Technology, 2019
Jingming Ning, Gary G Hou, Zhengzhu Zhang   +2 more
exaly  

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
Chuan-Xi Ma
exaly  

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

Food Chemistry, 2019
Denglin Luo, Wei Xu, Baocheng Xu
exaly  

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

Food Chemistry
Qihe Chen
exaly  

Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Food Research International
Jinying Guo
exaly