Results 141 to 150 of about 2,444,052 (153)

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, Zhi-Jian Jiang, Li-Ya Liu, Y. Lin, Li Wang, Su-Mei Zhou   +5 more
semanticscholar   +1 more source

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

, 2008
Xiao-Ling 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, Hai-Feng Li, Zhi-Jian 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

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  

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

, 2015
Chun-Hong Peng, Li Wang, Feng-Ping An, Le Zhang, Yichun Wang, Shu-Rong Li, Changgang Wang, Hongzhi Liu   +7 more
semanticscholar   +1 more source

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

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

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

Journal of Cereal Science, 2015
Zhengmao Zhang, Qinhui Xing, Ru Sun
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