Results 21 to 30 of about 1,917 (183)

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, LI Si-qi, HAO Xin, LU Mei, ZHOU Lu-hong, ZHAO Sheng-peng, LI Hong-jun   +6 more
doaj   +1 more source

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, Ying ZHOU, Wanqi WEI, Chenghong JIANG, Manqing YANG, Junqiang JIA, Qiongying WU   +6 more
doaj   +1 more source

Effects of Different Concentrations of Propylene Glycol Alginate on the Quality of Steamed Bread

Liang you shipin ke-ji, 2022
Different concentrations of propylene glycol alginate (PGA) were added to flour to explore the effects of PGA on flour pasting properties, dough rheology, microstructure, texture and sensory quality of steamed bread.
GUO Zi-xuan, ZHANG Xiu-yan, WEI Xiao-ming, HUAN Mei-li, HUI Ying   +4 more
doaj   +1 more source

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification [PDF]

Molecules, 2020
Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Correlation analysis demonstrated that
Bowen Yan, Huayu Yang, Yejun Wu, Huizhang Lian, Hao Zhang, Wei Chen, Daming Fan, Jianxin Zhao   +7 more
openaire   +3 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. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties ...
Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, Benguo Liu   +5 more
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Influence of potato flour on dough rheological properties and quality of steamed bread

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, Tai-hua MU, Hong-nan SUN, Miao ZHANG, Jing-wang CHEN   +4 more
doaj   +1 more source

Effects of Short‐Chain Inulin on Quality of Chinese Steamed Bread [PDF]

Journal of Food Quality, 2016
AbstractEffects of short‐chain inulin on apparent characteristics, textural and aging properties of Chinese steamed bread (CSB) were investigated. Specific volume, ratio of height to diameter and sensory assessment scores increased initially with increasing inulin substitution and then started decreasing as inulin substitution increased further, and ...
Juan Liu, Denglin Luo, Ruihong Chen, Baocheng Xu, Jianxue Liu   +4 more
openaire   +1 more source

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Grain & Oil Science and Technology, 2022
Sourdough starters for making traditional steamed bread are rich in microbes. Studies have shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are other functional species in sourdough, but the influences of AAB on
Haifeng Li, Shuang Hu, Jiake Fu
doaj   +1 more source

Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing

Food Chemistry, 2021
Chinese steamed breads (CSB) and noodles are staple foods for many people. The production of frozen steamed products and boiled noodles has kept increasing. This is due to the increasing demand of ready-to-eat frozen food products from the market. Frozen storage significantly increases the self-life of the products and reduces the production costs.
openaire   +2 more sources

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

Shipin gongye ke-ji, 2023
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG, Lina XU, Xiwu JIA, Wangyang SHEN, Chuanxi LI, Zhan WANG   +5 more
doaj   +1 more source