Results 31 to 40 of about 6,727,382 (195)

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

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

Fermentation
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Zicheng Wang, Ao Fu, Xin Wang, Guohua Zhang   +3 more
doaj   +2 more sources

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour [PDF]

Journal of Food Science and Technology, 2019
Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour.
Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie-Laure   +5 more
openaire   +5 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

Effect of ultrasonic power on the quality of taro pulp dough and steamed bread

Shipin yu jixie
ObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, HAN Feng   +4 more
doaj   +2 more sources

Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

Applied Food Research
Investigating the effects of coarse cereal flour addition on steamed bread quality is crucial for expanding the processing and utilization of coarse cereals while overcoming technical challenges.
Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +5 more
doaj   +2 more sources

Preparation and quality evaluation of potato steamed bread with wheat gluten [PDF]

Food Science & Nutrition, 2020
AbstractThe present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35 ...
Beibei Zhao, Jiawen Deng, Mingyue Li, Hua Li, Yan Zhang, Haodi Gong, Zhicheng Chen   +6 more
openaire   +2 more sources

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread

Liang you shipin ke-ji, 2021
The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of
WANG Xin-yu, HAN Yan-fang, LI Yan, GUO Zi-xuan, HUAN Mei-li, REN Chen-gang   +5 more
doaj   +1 more source

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, Shijian Fu, Hua Li, Huifang Li, Yuanhui Wang, Zhijian Li, Changhong Liu   +6 more
openaire   +1 more source

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

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, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +1 more source