Results 61 to 70 of about 6,727,382 (195)
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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Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques. [PDF]
Compr Rev Food Sci Food SafABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Drudi F, Tappi S, Tylewicz U.
europepmc +2 more sources
Effects of hot air pretreatment on digestibility and quality of steamed bread
Food ChemistryEffects 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 +4 more
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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 +4 more
doaj +1 more source
Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread
Liang you shipin ke-jiThis 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 +3 more
doaj +1 more source
Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread [PDF]
Shipin KexueIn 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
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 +4 more
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Application of Composite Strain Fermentation in Steamed Bread
Shipin gongye ke-jiIn 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 +5 more
doaj +1 more source
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
AgriFood: Journal of Agricultural Products for Food, EarlyView.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 more
wiley +1 more source