Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
Molecules, 2022 In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen +6 more
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Journal of Integrative Agriculture, 2019 The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.
Ji-Eun Kim +8 more
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Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread [PDF]
Procedia Environmental Sciences, 2012 AbstractEffect of ratio of different leavening agents (yeast and Jiaozi) on the quailty of Chinese steamed bread was investigated in this study. The yeast and Jiaozi were mixed at the ratio between 1 to zero to 1 to 4. The results showed that when the ratio is 4 to 1, the steamed bread had the highest sensory score.
Zhijian Li
exaly +3 more sources
Effect of Superfine Mulberry Leaf Powder on Farinographical Properties of Dough and Quality of Steamed Bread [PDF]
Liang you shipin ke-ji, 2022 We replaced wheat flour by superfine mulberry leaf powder at 5%, 10%, 15%, 20 % and 25% to make dough and steamed bread. The effect of superfine mulberry leaf powder on farinographical properties of dough and quality of steamed bread were studied.
XIA Jia-long +7 more
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Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread [PDF]
FoodsIn this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and ...
Ranhuixin Ma +7 more
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Influence of potato flour on dough rheological properties and quality of steamed bread [PDF]
Journal of Integrative Agriculture, 2016 It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
Xing-li LIU +4 more
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Research on Processing Technology of Potato Pulp Steamed Bread [PDF]
Liang you shipin ke-ji, 2023 Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied.
CAO Yan-fei +6 more
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Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province [PDF]
Liang you shipin ke-ji, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WEI Yi-min +4 more
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Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]
Shipin KexueSteamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become ...
FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing
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Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality [PDF]
Ultrasonics Sonochemistry, 2023 In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with ...
Xiangyun Liu +7 more
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