Results 71 to 80 of about 1,999 (169)

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread

Shipin gongye ke-ji
In order to study the difference effects of wheat bran dietary fiber (WBDF) and raw wheat bran (RWB) on the quality of steamed bread, WBDF was prepared by complex enzyme hydrolysis (moderate temperature α-amylase, cellulase, and alkaline protease), the ...
Xiaoning LI, Liping WANG, Xiaohong TIAN, Yanxiang LIU, Kun GAO, Bin TAN   +5 more
doaj   +1 more source

Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

Foods
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and
Takako Koriyama, Yuria Kurosu, Takahiro Hosoya   +2 more
openaire   +3 more sources

Enriched Metabolic Phenotyping Refines Phenotypic Resolution of Type 2 Diabetes

Diabetes, Obesity and Metabolism, Volume 28, Issue 8, Page 6674-6686, August 2026.
ABSTRACT Aims Data‐driven clustering studies of type 2 diabetes (T2D) based on limited routine clinical variables have reproducibly described major metabolic subgroups, including severe insulin‐deficient diabetes (SIDD), severe insulin‐resistant diabetes (SIRD), mild obesity‐related diabetes and mild age‐related diabetes.
Min Wang, Yang Ou, Heng Su, Bing Zhang, Ben Niu, Anwar Ahmed, Guoqiang Xing   +6 more
wiley   +1 more source

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Grain & Oil Science and Technology, 2018
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated.
LI Jinxin, YIN Lijun, LI Jinlong
openaire   +2 more sources

Introgressed Variation in TaMYB7‐A1 Drives Graded Dormancy and Climate‐Adaptive Pre‐Harvest Sprouting Resistance in Wheat

Advanced Science, Volume 13, Issue 42, 28 July 2026.
TaMYB7‐A1 directly activates TaABI5 to enhance ABA signaling and regulate ABA‐GA homeostasis, enforcing seed dormancy. Its superior allele, derived from wild einkorn introgression, harbors a MITE insertion that elevates expression and two amino acid substitutions that enhance transcriptional activity, collectively generating graded PHS resistance for ...
Hao Wang, Dongzhi Wang, Yafei Guo, Qi Zheng, Min Zhang, James Simmonds, Jian Hou, Xuemei Liu, Xuelei Lin, Xiaomin Bie, Xiansheng Zhang, Xiaohui Li, Yuan Chen, Xueyong Zhang, Cristobal Uauy, Fei Lu, Chengcai Chu, Zhixi Tian, Jun Xiao   +18 more
wiley   +1 more source

Rust resistance in barley accessions County and BHS248

Crop Science, Volume 66, Issue 4, July/August 2026.
Abstract Rusts can cause devastating losses of barley (Hordeum vulgare L.) in epidemic years. Several reactions to Puccinia hordei (Rph) genes/quantitative trait loci (QTLs) for resistance to barley leaf rust (BLR) have been documented. In contrast, there is a dearth of characterized resistance sources against stem rust (SR) caused by Puccinia graminis.
Kelly Jordaan, Willem H. P. Boshoff, Oadi Matny, Daniël de Klerk, Brian J. Steffenson, Wilku B. Meyer, Zakkie A. Pretorius, Renée Prins   +7 more
wiley   +1 more source

Exergy‐Based Simulation and Optimization of Multiagent MSW Gasification for Sustainable Energy Recovery Using Aspen Plus

Energy Science &Engineering, Volume 14, Issue 7, Page 3118-3131, July 2026.
ABSTRACT Thermochemical gasification is one of the most efficient methods for producing solid waste synthesis gas. Therefore, to predict and analyze the process of gasification of municipal solid waste (MSW) in a downdraft fixed‐bed gasification reactor with a thermal capacity of 2.1 kW, a comprehensive numerical modeling approach based on Gibbs free ...
Mohammad Reza Gharib, Payam Danesh, Ali Delarami   +2 more
wiley   +1 more source

Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Shipin gongye ke-ji
Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG, Yiming ZHAO, Minge JING, Yu CHENG, Ruonan ZHAO, Hua HANG, Haohao SUN   +6 more
doaj   +1 more source

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. [PDF]

Food Sci Nutr, 2021
Pang J, Guan E, Yang Y, Li M, Bian K.
europepmc   +1 more source

Preparation of Freeze-dried Pediococcus pentosaceus Sourdough and Its Effect on the Quality Improvement of Sorghum Steamed Bread

Shipin gongye ke-ji
To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough.
Hanyang GUAN, Zhengli GUO, Jing ZENG, Yongxin LIU, Lei DAI, Qingjie SUN, Yang LI   +6 more
doaj   +1 more source