Results 31 to 40 of about 413 (158)
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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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
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 +2 more
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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 +4 more
doaj +1 more source
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
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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 +3 more
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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
Shipin gongye ke-ji, 2022 In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method ...
Shiwei LIU +7 more
doaj +1 more source
Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread [PDF]
Journal of Chemistry, 2016 Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (
Zhenya Du +7 more
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