Results 81 to 90 of about 1,999 (169)

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

Fermentation
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Zicheng Wang, Ao Fu, Xin Wang, Guohua Zhang   +3 more
doaj   +1 more source

Quality Improvement of Steamed Rice Bread by Regulating Starch Gel Network with Anthocyanin Extracts from Lycium ruthenicum Murr

Shipin gongye ke-ji
In this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN, Yuli TANG, Yanyu LIU, Fangcheng JIANG, Wangyang SHEN, Qingrong HUANG, Weiping JIN   +6 more
doaj   +1 more source

Optimization of Sea Buckthorn Pomace Cornmeal Steamed Bread Formulation Using Response Surface Methodology and Its Quality Analysis

Shipin gongye ke-ji
In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated.
Peng ZENG, Yongping QIN, Dandan FANG, Lin CHEN   +3 more
doaj   +1 more source

Effect of ultrasonic power on the quality of taro pulp dough and steamed bread

Shipin yu jixie
ObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, HAN Feng   +4 more
doaj   +1 more source

Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

Applied Food Research
Investigating the effects of coarse cereal flour addition on steamed bread quality is crucial for expanding the processing and utilization of coarse cereals while overcoming technical challenges.
Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +5 more
doaj   +1 more source

Quality Characteristics of Steamed Bread with Brown Rice Sourdough

Culinary Science & Hospitality Research, 2016
null 최동순, null 이명호, null 박향숙   +2 more
openaire   +1 more source

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

Food Science and Technology Research, 2016
Ren, Shuncheng, Ma, Ruiping
openaire   +2 more sources

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   +1 more source

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes

Journal of the Korean Society of Food Science and Nutrition, 2011
Ki-Bo Choi, Hyun-Sook Kim, Seong-Oh Kim, Hong-Soo Ryu, Eun-Soon Lyu   +4 more
openaire   +1 more source