Results 21 to 30 of about 1,999 (169)

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

Frontiers in Nutrition, 2023
Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing ...
Wei Zhou, Wei Zhou, Wei Zhou, Siyu Guo, Sheng Zhang, Zhaodi Lu, Ziyi Sun, Yulin Ma, Jinxiu Shi, Hao Zhang, Hao Zhang, Hao Zhang   +11 more
openaire   +3 more sources

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 characterization of wheat, maize and sorghum steamed breads from Lesotho [PDF]

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDIn Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self‐milled flours according to the procedures followed in rural and urban areas of
Pulane, Nkhabutlane, Gerrie E, du Rand, Henriëtte L, de Kock   +2 more
openaire   +2 more sources

The Effect of Okara on the Qualities of Noodle and Steamed Bread

Advance Journal of Food Science and Technology, 2013
Okara is a byproduct of tofu or soymilk production process, which contains rich dietary fibre and protein. To estimate the feasibility of okara's application in noodle and steamed bread, the effect of okara addition on the qualities of these foods were investigated.
Fei Lu, Zhenkun Cui, Yang Liu, Bo Li
openaire   +1 more source

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 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

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread [PDF]

AMB Express, 2019
The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and texture profile analysis also indicates the increase of CSB hardness and chewiness caused by FBG ...
Zhao Guowei, Wei Lili, Liu Yufeng, Wang Hailei   +3 more
openaire   +3 more sources

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

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   +3 more sources

Research Progress on Volatile Flavor Substances in Steamed Bread [PDF]

Shipin Kexue
Steamed 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
doaj   +1 more source