Results 11 to 20 of about 9,854 (143)

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor [PDF]

Ultrasonics Sonochemistry
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the ...
Feng Han, Jialin Song, Mingming Qi, Yueming Li, Mei Xu, Xin Zhang, Chuangshuo Yan, Shanfeng Chen, Hongjun Li   +8 more
doaj   +2 more sources

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

LWT - Food Science and Technology, 2017
Abstract In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from U.S. soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter (median diameters: 154.3, 112.8 and 99.9 μm) wheat cultivars were obtained by fine grinding of bran and shorts from roller milling and re-combining with the ...
Naifu Wang, Gary G. Hou, Arnaud Dubat
openaire   +2 more sources

Dry-Milled Corn and Corn Products and Health: A Narrative Review. [PDF]

Food Sci Nutr
This review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability.
Kern M, Hooshmand S.
europepmc   +2 more sources

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

LWT, 2022
Kun Zhuang, Zhouliang Sun, Yaqi Huang, Qingyun Lyu, Wei Zhang, Xi Chen, Guozheng Wang, Wenping Ding, Yuehui Wang   +8 more
openaire   +2 more sources

Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles

LWT
Yan Li, Xi Qiu, Yuanfan Yao, Mingcong Fan, Haifeng Qian, Li Wang   +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, Tongyun Liu, Lulu Zhang
openaire   +2 more sources

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

Foods, 2021
The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese
Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang   +6 more
doaj   +1 more source

The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

BMC Chemistry, 2021
In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough
Chenling Qu, Qiankui Yang, Lina Ding, Xueke Wang, Shengqiang Liu, Min Wei   +5 more
doaj   +1 more source

Yield and Quality in Purple-Grained Wheat Isogenic Lines [PDF]

, 2020
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread ...
Akin, Beyhan, Aydogan, Sinan, Baenziger, Peter Stephen, Bhatta, Madhav, Chudinov, Vladimir, Dreisigacker, Susanne, Gordeeva, Elena, Govindan, Velu, Guzman, Carlos, Güler, Safure, Karaduman, Yasar, Khlestkina, Elena, Morgounov, Alexey, Nehe, Ajit, Poudel, Rachana, Rose, Devin J., Shamanin, Vladimir, Subasi, Kemal, Zelenskiy, Yuriy   +18 more
core   +2 more sources

Effect of Different Debranning Degrees on the Qualities of Whole Wheat Flour and Chinese Steamed Bread [PDF]

, 2017
: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese ...
Fu, Wenjun, Wang, Fengcheng, Wang, Mengjie, Zhao, Jikai   +3 more
core   +1 more source