Results 101 to 110 of about 1,029 (121)

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

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.
Wujun Ma, Eunhee Park, Yaguang Luo
exaly   +2 more sources

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   +2 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.
Jialin Song, Shanfeng Chen, Hongjun Li   +2 more
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   +2 more sources

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

Journal of Cereal Science
Zhijian Li
exaly   +2 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   +1 more source