Results 21 to 30 of about 6,727,382 (195)

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

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, Shuiqi Xie, Shuo Yang, Bofan Duan, Lijun Liu, Xiangchen Meng   +5 more
doaj   +2 more sources

Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality [PDF]

Food Chemistry: X
Wheat germ is a by-product of wheat flour milling and processing, and is valued for being the nutrient-rich center of wheat grains. In this study, hot air-stabilized wheat germ with five different particle sizes (coarse, medium, fine, ultrafine, and very
Gongqi Zhao, Miaomiao Pan, Xianling Zhang, Gengqing Liao, Yizhou Wu, Yanxia Yang, Liping Yang   +6 more
doaj   +2 more sources

Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread [PDF]

Liang you shipin ke-ji
To analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread.
ZHAO Chen-xu, QI Wen-tao, SONG Ge, HONG Yu, FANG Wei, HUANG Zheng-yu, WANG Yong   +6 more
doaj   +2 more sources

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]

Front Genet
Abstract Steamed bread is used as a daily food in many countries worldwide, but the relationship between high-molecular-weight glutenin (HMW-GS) and steamed bread quality is unclear. Two DH populations of common wheat were used to analyze the effects of twelve HMW-GS subunit combinations on the quality traits of steamed bread, including volume ...
Zhao J, Wang T, Zhao J, Qiao L, Wu B, Hao Y, Ge C, Feng Z, Zheng X.   +8 more
europepmc   +4 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 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
openaire   +4 more sources

Mechanistic insights into gluten network alteration in Rumex hanus-fortified steamed bread: From molecular interactions to quality characteristics [PDF]

Food Chemistry: X
Steamed bread is a common staple with good taste and digestibility but low nutritional value. Rumex hanus by. (RHB) is rich in protein, fiber, and minerals, making it a promising fortifier.
Zhizhe Zheng, Ziru Yin, Yuhang Li, Meina Zhang, Zhigang Qiao, Xinyan Zhao, Yandong Li, Tao Zhou, Xiaofei Wu, Xue Han   +9 more
doaj   +2 more sources

Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread. [PDF]

J Food Sci
ABSTRACT Chinese steamed bread (CSB) is a popular food among the Chinese population. However, the shelf life of CSB is notably short when stored at room temperature. This paper reviews recent research on the changes in CSB quality during storage, as well as advancements in quality improvement ...
Zhenhua W, Mengmeng Z, Wenrui Z, Min Z, Xin R, Shan L.   +5 more
europepmc   +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

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