Results 161 to 169 of about 1,999 (169)

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
Joseph Awika, Michael Tilley
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
Dongliang Zhang
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, Zhengzhu Zhang
exaly  

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
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
Bao-Cheng Xu, Denglin Luo, Wei 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, Simin Gu
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
Lantian Zhang
exaly  

Wheat grains post-harvest maturation improving the quality of dough and steamed bread: Insights into physicochemical characteristics of protein and carbohydrates

Food Hydrocolloids
Ke-Xue Zhu, Xiao-Na Guo
exaly