Results 11 to 20 of about 1,999 (169)
Quality evaluation of steam reheated frozen steamed bread
LWT, 2021 Abstract With advantages of long shelf life and high convenience, frozen steamed bread (FSB) is suitable for commercialization and industrialization. However, FSB has to be reheated before consumption. Since steam reheating is the most commonly used method for steamed bread reheating, the quality variation of FSB during the steam reheating process ...
Beibei Zhao +6 more
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Liang you shipin ke-ji, 2023 The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping +3 more
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Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
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Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread [PDF]
Shipin Kexue, 2023 In order to study the effect of fermentation with a mixed starter culture of lactic acid bacteria on the quality of multigrain dough and steamed bread, yellow pea flour, naked oat flour, gluten flour and oat β-glucan (OBG) were mixed together to prepare ...
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
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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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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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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
Foods, 2023 The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran.
Wenjun Liu +4 more
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Foods, 2023 Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed ...
Jiacui Shang +5 more
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Research on Processing Technology of Potato Pulp Steamed Bread
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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Effect of Rice Bran Soluble Dietary Fiber on the Quality of Chinese Steamed Bread
Shipin gongye ke-ji, 2022 In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation.
Chaofan GAO +6 more
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