Results 91 to 100 of about 4,855 (121)

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

International Journal of Food Engineering, 2016
Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF.
Sy-Yu Shiau
exaly   +3 more sources

Incorporating whole soybean pulp into wheat flour for nutrient‐enriched steamed bread: Exploring the impact on physical and nutritional characteristics

Journal of Food Science
Abstract This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread.
Hongjun Li, Shanfeng Chen
exaly   +4 more sources

Improvement of whole wheat dough fermentation for steamed bread making using selected phytate-degrading Wickerhamomyces anomalus P4

Journal of Cereal Science, 2021
Abstract Whole wheat steamed bread is highly recommended because of its health benefits. However, the presence of phytate negatively influences dough properties, because it binds minerals and proteins. In this study, a yeast strain with phytate-degrading activity, namely, Wickerhamomyces anomalus P4 was isolated from whole wheat dough fermented with ...
Zhijian Li, Mengmeng Zhou, Mingyu Cui, Yuanhui Wang, Haifeng Li   +4 more
openaire   +2 more sources

Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough

Journal of Agricultural and Food Chemistry, 2023
To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Saccharomyces cerevisiae Y5 and Lactiplantibacillus plantarum L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis.
Zhaoxin Lu, , Fengxia Lu
exaly   +3 more sources

Effect of psyllium husk gel addition on the quality of whole wheat steamed bread: insights from rheological properties and protein structural changes

Food Chemistry
To address the poor texture of whole wheat steamed bread caused by bran-disrupted gluten networks, this study quantitatively investigated psyllium husk gel (PHG) as a dual functional modifier.
Yize Zhao, Nan Wang, Chengwu Cai, Jiayi Ding, Mingqi Huang, Jingting Zhang, Zhenni Li, Ning Li   +7 more
openaire   +2 more sources

Effects of long-term intake of whole wheat and aleurone-enriched Chinese steamed bread on gut microbiome and liver metabolome in mice fed high-fat diet

Journal of Cereal Science, 2023
Yue Sun, Jinli Zhang, Hui Zhang, Hanxue Hou   +3 more
openaire   +2 more sources