Results 41 to 50 of about 1,999 (169)

Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread [PDF]

Shipin Kexue
In this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S.
YUE Meixiang, GU Henghao, DING Xialiang, LIU Yuhan, WANG Liang, SUN Ling
doaj   +1 more source

Application of Composite Strain Fermentation in Steamed Bread

Shipin gongye ke-ji
In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis ...
Yanan HAN, Ruyue HE, Chengxiang WANG, Meina ZHANG, Dehua MOU, Shan GAO   +5 more
doaj   +1 more source

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread

Foods, 2023
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold.
Yan Liu, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei, Guohua Zhang   +5 more
doaj   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

Liang you shipin ke-ji
To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin   +4 more
doaj   +1 more source

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

Grain & Oil Science and Technology, 2018
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di, WANG Jinshui, JIA Feng, ZHANG Changfu   +3 more
doaj   +1 more source

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Characteristics of Doughs Fermented by Different Yeasts and Their Effects on the Quality of Steamed Bread [PDF]

Shipin Kexue
In order to enhance the flavor and texture of sourdough steamed bread, this study analyzed the growth, fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13, Cyberlindnera jadinii HSO-y3, which had been ...
QI Meng, WEI Guanmian, LI Lina, XU Chao, WANG Xianghong, SANG Yaxin
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source