Results 1 to 10 of about 4,855 (121)

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   +7 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   +6 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   +5 more sources

Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes

Journal of Cereal Science, 2021
Abstract This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on the properties of whole wheat meal (WWM) and the sensory attributes of Chinese steamed bread (CSB) and pancakes prepared from blends of refined flours and brans.
Yaguang Luo, Byung-Kee Baik, Stephen Delwiche   +2 more
exaly   +3 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.
Xueling Zheng, Ke Bian
exaly   +3 more sources

Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

Journal of Cereal Science, 2018
Abstract This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour, brans of different wheat varieties and vital gluten.
Byung-Kee Baik, Fengyun Ma
exaly   +3 more sources

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

LWT - Food Science and Technology, 2017
Abstract In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from U.S. soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter (median diameters: 154.3, 112.8 and 99.9 μm) wheat cultivars were obtained by fine grinding of bran and shorts from roller milling and re-combining with the ...
Gary Hou, Arnaud Dubat, Naifu Wang
exaly   +3 more sources

Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles

LWT - Food Science and Technology
Haifeng Qian, Mingcong Fan
exaly   +3 more sources

Characteristics of whole wheat steamed bread production by two-stage fermentation procedure with Jiaozi as starter

Journal of Cereal Science
Zhijian Li, Lulu Zhang
exaly   +3 more sources

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

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