Results 131 to 140 of about 9,854 (143)

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.
Ping Zhu, Kesheng Yang, Juan Shen, Zhaoxin Lu, Fengxia Lv, Pei Wang   +5 more
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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.
Fengyun Ma, Yu Young Lee, Byung-Kee Baik
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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
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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.
Fengyun Ma, Yu Young Lee, Eunhee Park, Yaguang Luo, Stephen Delwiche, Byung-Kee Baik   +5 more
openaire   +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.
Yi-Tien Chen, Sy-Yu Shiau, Jhong-Tai Fu
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Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Cereal Chemistry, 2018
Background and objectivesConsumption of Chinese steamed bread (CSB) and noodles made from whole grain wheat flour (WWF) is encouraged due to their important nutritional elements in the outer seed layers that benefit human health. However, the use of WWF is limited because of the poor processing quality and less attractive product properties of dark ...
Yan Zhang, Fengmei Gao, Zhonghu He
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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.
Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li   +8 more
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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
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Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread

Nan Wang, Jiayi Ding, Jiaxin Lu, Mingqi Huang, Jingting Zhang, Zhenni Li, Ning O. Li   +6 more
openalex   +1 more source