Results 11 to 20 of about 413 (158)

Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

Procedia Environmental Sciences, 2012
Effect 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
Li, Zhijian, Liu, Hongmei, Liu, Changhong, Chang, Yanhua   +3 more
core   +2 more sources

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread [PDF]

Foods, 2021
Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread.
Hanjun Ma, Sheng Geng, Benguo Liu, Sheng Zhang, Si Chen, Changzhong Liu   +5 more
core   +4 more sources

Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns [PDF]

Shipin gongye ke-ji
In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing ...
Chunmin MA, Jianing FU, Yang YANG, Bing WANG, Xin BIAN, Guang ZHANG, Zhipeng CHEN, Na ZHANG   +7 more
doaj   +2 more sources

Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread [PDF]

Shipin gongye ke-ji
Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG, Yiming ZHAO, Minge JING, Yu CHENG, Ruonan ZHAO, Hua HANG, Haohao SUN   +6 more
doaj   +2 more sources

Research Progress on Factors Influencing the Quality of Whole Wheat Steamed Bread and Its Regulation Techniques

Liang you shipin ke-ji
Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo, ZHAI Xiao-tong, ZHUANG Kun, GAO Kun, TAN Bin   +4 more
doaj   +2 more sources

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread

Foods, 2023
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold.
Yan Liu, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei, Guohua Zhang   +5 more
doaj   +2 more sources

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread [PDF]

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +2 more sources

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Foods, 2022
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread.
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang   +3 more
doaj   +2 more sources

Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread

Liang you shipin ke-ji
This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the ...
WANG Jing-han, DU Mi-ying, HUANG Shui-lian, DAI Rui   +3 more
doaj   +2 more sources

QUALITY IMPROVEMENT OF POTATO STEAMED BREAD USING FOOD HYDROCOLLOIDS

, 2017
Nowadays, there is an increasing interest for composite or gluten-free products due to some economic, nutritional reasons or the number of the celiac patient.
Liu, Xingli
core   +2 more sources