Results 51 to 60 of about 1,917 (183)

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

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
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
openaire   +1 more source

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, EarlyView.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Effects of Five Coarse Cereals on Glycemic Index and Edible Quality of Steamed Bread

Liang you shipin ke-ji
To analyze the effects of five kinds of coarse cereals, namely quinoa, highland barley, black rice, triticale and oat, on the glycemic index (GI) and quality of steamed bread.
ZHAO Chen-xu, QI Wen-tao, SONG Ge, HONG Yu, FANG Wei, HUANG Zheng-yu, WANG Yong   +6 more
doaj   +1 more source

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns

Shipin gongye ke-ji
In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing ...
Chunmin MA, Jianing FU, Yang YANG, Bing WANG, Xin BIAN, Guang ZHANG, Zhipeng CHEN, Na ZHANG   +7 more
doaj   +1 more source