Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour. [PDF]
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Influence of ingredients and chemical components on the quality of Chinese steamed bread
Food Chemistry, 2014Chinese 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
Fan Zhu
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Characteristics of remixed fermentation dough and its influence on the quality of steamed bread
Food Chemistry, 2015In 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, Haifeng Li, Ke Bian
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Effects of ultrasound assisted dough fermentation on the quality of steamed bread
Journal of Cereal Science, 2018Abstract Ultrasound is used to enhance the fermentation of wheat dough to produce steamed bread. The quality of steamed bread stored for different time was analyzed using the texture analyzer.
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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality
Journal of Cereal Science, 2001Abstract Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality.
J. Zhu, S. Huang, K. Khan, L. O»Brien
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Effect of storage conditions on the quality of frozen steamed bread
International Journal of Food Science & Technology, 2021Summary With advantages of long shelf life, high convenience and reliable safety, frozen steamed bread (FSB) is suitable for industrial production. Storage conditions are critical factors influencing the final quality of FSB. In this study, the effects of storage time, storage temperature and freeze–thaw cycles on the quality of FSB ...
Beibei Zhao +5 more
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Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation
Cereal Chemistry, 2018AbstractBackground and objectivesSteamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft ...
Sidi Huang, Diane Miskelly
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Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread
Food Chemistry, 2019The 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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Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
Food Science and Technology International, 2023In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability ...
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