Results 111 to 120 of about 4,855 (121)

Variations in Amino Acid and Protein Contents of Wheat During Milling and Northern-Style Steamed Breadmaking

, 2008
Xiaoling Jiang, Z. Hao, Ji-chun Tian
semanticscholar   +1 more source

Improved dough properties for wholemeal steamed bread made with Jiaozi starter fermentation compared to baker’s yeast

European Food Research and Technology
Yuxin Zhang, Xiaohan Zhang, Haifeng Li, Zhijian Li   +3 more
semanticscholar   +1 more source

Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients

, 1964
M. Gotthold, B. M. Kennedy
semanticscholar   +1 more source

Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

, 2015
Chunhong Peng, Li Wang, Fengping An, Le Zhang, Yichun Wang, Shurong Li, Changgang Wang, Hong-zhi Liu   +7 more
semanticscholar   +1 more source

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

, 2009
Y. Kim, Weining Huang, Huiyan Zhu, P. Rayas-Duarte   +3 more
semanticscholar   +1 more source

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Journal of Cereal Science, 2014
Sen Ma, Shuangqi Tian, Xueling Zheng
exaly  

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Journal of Cereal Science, 2015
Zhengmao Zhang, Ru Sun
exaly  

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

Journal of Integrative Agriculture, 2019
Seong-Woo Cho, Chul Soo Park, Youngjun Mo   +2 more
exaly  

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Journal of the Science of Food and Agriculture, 2014
Joseph Awika, Michael Tilley
exaly  

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
Chuan-Xi Ma
exaly