Results 1 to 10 of about 9,854 (143)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread [PDF]

Molecules, 2022
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter
Juan Shen, Kexin Shi, Hua Dong, Kesheng Yang, Zhaoxin Lu, Fengxia Lu, Pei Wang   +6 more
doaj   +6 more sources

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions [PDF]

Foods, 2021
The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality.
Yuching Huang, Andrew L. Mense, Lingzhu Deng, Meiying Su, Kuenho Shih, Jayne E. Bock   +5 more
doaj   +5 more sources

Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation

Grain & Oil Science and Technology, 2023
Germination, a powerful biofortification technique, holds immense potential in bolstering the micronutrient profile of essential staple grains, thereby paving the way for optimal nutritional enhancement.
Muhammad Bilal, Yining Zhang, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang   +7 more
doaj   +4 more sources

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

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   +4 more sources

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour [PDF]

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDMealworm (Tenebrio molitor) larvae are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworm powder as a substitute to medium‐gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph and extensograph
Xinyuan Xie, Jinhao Zhang, Zhihe Yuan, Haibo Wang, Jianhui An, Lingli Deng   +5 more
openaire   +3 more sources

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +2 more sources

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

Shipin gongye ke-ji, 2023
To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN   +8 more
doaj   +2 more sources

Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour

International Food Research Journal, 2023
Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50%
Ya Yun Feng, YiLin Zhu, Zhuo Wang, XiaoLong Li   +3 more
openaire   +2 more sources

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   +2 more sources

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT - Food Science and Technology, 2015
Abstract In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour.
Chong Liu, Lin Liu, Limin Li, Chunming Hao, Xueling Zheng, Ke Bian, Jie Zhang, Xiaoxi Wang   +7 more
openaire   +2 more sources