Results 31 to 40 of about 1,999 (169)

Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

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, Chengxiang WANG, Shenglin DUAN, Meina ZHANG, Xi WANG, Fujun MA, Xinyan ZHAO, Haizhi LI   +7 more
doaj   +1 more source

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
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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, Fusheng Chen, Kunlun Liu, Shaojuan Lai, Lifen Zhang, Guanhao Bu, Xueli Gao, Shaobo Liu   +7 more
openaire   +2 more sources

Optimization of processing technology of sweet potato puree steamed bread by response surface method

Liang you shipin ke-ji, 2020
With 20% sweet potato puree and wheat flour as raw materials, the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test, sensory evaluation
ZHANG Feng-jie, ZHANG Tian-yu, CAO Yan-fei, YANG Zhe, ZHANG Hai-jing, LI Hong-jun   +5 more
doaj   +1 more source

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread

Frontiers in Nutrition, 2021
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and ...
Huinan Wang, Huinan Wang, Anfei Li, Lingrang Kong, Xiaocun Zhang   +4 more
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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
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Texture and stress relaxation of spelt-amaranth composite breads [PDF]

Food and Feed Research, 2014
This study compares the influence of different forms of amaranth (steamed and non-steamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt ...
Filipčev Bojana V.
doaj   +1 more source

Effects of hot air pretreatment on digestibility and quality of steamed bread

Food Chemistry
Effects of hot air pretreatment on digestibility and quality of steamed bread, including moisture content and distribution, starch characteristics and digestibility, and product quality of post-steaming were systematically investigated. The results revealed that the digestibility of starch was related to the moisture content, with lower moisture levels
Yuze, Jia, Jun-Hu, Cheng, Xiangwei, Tang, Xucong, Yu, Da-Wen, Sun   +4 more
openaire   +2 more sources

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Shipin gongye ke-ji, 2023
Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread

Liang you shipin ke-ji
This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the ...
WANG Jing-han, DU Mi-ying, HUANG Shui-lian, DAI Rui   +3 more
doaj   +1 more source