Results 41 to 50 of about 6,727,382 (195)

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

Shipin gongye ke-ji, 2023
To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN   +8 more
doaj   +1 more source

Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread [PDF]

Shipin Kexue, 2023
In order to study the effect of fermentation with a mixed starter culture of lactic acid bacteria on the quality of multigrain dough and steamed bread, yellow pea flour, naked oat flour, gluten flour and oat β-glucan (OBG) were mixed together to prepare ...
XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen
doaj   +1 more source

Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread

Food Chemistry: X
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this ...
Xue Yang, Jinying Guo, Mengli Niu, Can Lu, Ping Wang, Denglin Luo   +5 more
doaj   +2 more sources

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, Ying ZHOU, Wanqi WEI, Chenghong JIANG, Manqing YANG, Junqiang JIA, Qiongying WU   +6 more
doaj   +1 more source

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

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

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, Margaret Brennan, Charles Brennan, Linfeng You, Dawei Tu   +4 more
openaire   +4 more sources

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

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