Results 181 to 190 of about 6,727,382 (195)
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Wheat Genotype and Environment Effects on Chinese Steamed Bread Quality
Crop Science, 1991Chinese steamed bread (CSB) is a major end‐use product of wheat (Triticum aestivum L.) in the People's Republic of China. To gain and maintain the CSB market, wheat produced in the USA needs to have stable and superior quality. This study examines the changes in CSB quality due to wheat genotype and the environment in which it was grown.
Liming Hou, R. S. Zemetra, Dianne Birzer
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International Journal of Biological Macromolecules, 2022
The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers.
Li, Cheng +6 more
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The effect of four kinds of potato flour with different gelatinization degrees on the quality of steam bread was investigated in the present study. Results showed that medium-well flour (MWF) and potato flakes (PF) steamed bread, particularly MWF steamed bread, possessed the desired product properties liked by consumers.
Li, Cheng +6 more
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Review for "Effect of Storage Conditions on the Quality of Frozen Steamed Bread"
2021+9 more sources
Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
Food Chemistry, 2022The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C.
Jinzhong, Xi +5 more
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Quality analysis of dough and steamed bread under various freezing conditions
Journal of Food ScienceAbstract Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick‐freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and ...
Mengli Niu +3 more
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Journal of the Science of Food and Agriculture
AbstractBACKGROUNDThe extensive use of additives in ultra‐processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health.
Huifang Wang +5 more
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AbstractBACKGROUNDThe extensive use of additives in ultra‐processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health.
Huifang Wang +5 more
openaire +2 more sources
Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
Journal of Cereal Science, 1996exaly