Results 101 to 110 of about 4,855 (121)

Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread

Journal of Cereal Science
Nan Wang, Jiayi Ding, Jiaxin Lu, Mingqi Huang, Jingting Zhang, Zhenni Li, Ning Li   +6 more
openaire   +2 more sources

Magnetic field-assisted fermentation improves physicochemical properties of whole black wheat dough and quality of prepared steamed bread

Food Bioscience
Yi Li, Junling Fang, Shijia Fan, Xiaojie Wang, Zequn Zhang, Zhen Li, Biao Suo   +6 more
openaire   +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   +1 more source

Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour

Food Bioscience, 2019
Whole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Chinese populations.
F. Zhu, Jia Sun
semanticscholar   +1 more source

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.

Food Chemistry, 2018
Most studies on improving the quality of wheat flour products have been based on eliminating the adverse effects of water-unextractable arabinoxylan (WUAX) using pentosanase (Pn), but the interactions between the arabinoxylan released from WUAX and ...
Zhijian Jiang, Liya Liu, Wei Yang, Lan Ding, Muhammad Awais, Li Wang, Sumei Zhou   +6 more
semanticscholar   +1 more source

Effects of acidification by traditional jiaozi starter and neutralization with alkali (Na2 CO3 ) on whole wheat dough properties.

The Journal of the Science of Food and Agriculture
BACKGROUND Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the effects of neutralization by
Zhijian Li, Yue Cao, MengMeng Zhou
semanticscholar   +1 more source

Occurrence of deoxynivalenol (DON) in cereal-based food products marketed through e-commerce stores and an assessment of dietary exposure of Chinese consumers to DON

Food Control, 2018
Deoxynivalenol (DON), a mycotoxin produced by various Fusarium species, was analyzed in 200 cereal-based food products collected from e-commerce stores in China.
X. Ji, Hua Yang, Jianmei Wang, Rui Li, Huiyu Zhao, Jie Xu, Yingping Xiao, Biao Tang, Mingrong Qian   +8 more
semanticscholar   +1 more source

Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods

Food Chemistry, 2021
Tai-Hua Mu
exaly  

Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour

International Journal of Food Properties, 2023
Wangyang Shen
exaly  

The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.

The Journal of the Science of Food and Agriculture, 2017
Wei Yang, Zhijian Jiang, Liya Liu, Y. Lin, Li Wang, Sumei Zhou   +5 more
semanticscholar   +1 more source