Results 11 to 20 of about 1,029 (121)

Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

Crop Journal, 2015
The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g− 1), total
Yaoguang Li , Dongyun Ma, Dexiang Sun , Chenyang Wang , Jian Zhang , Yingxin Xie , Tiancai Guo    +6 more
doaj   +2 more sources

Effects of Different Packing Forms on Storage Quality of Rice-wheat Mixed Flour Steamed Buns [PDF]

Shipin gongye ke-ji
In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing ...
Chunmin MA, Jianing FU, Yang YANG, Bing WANG, Xin BIAN, Guang ZHANG, Zhipeng CHEN, Na ZHANG   +7 more
doaj   +2 more sources

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +2 more sources

Research Progress on Factors Influencing the Quality of Whole Wheat Steamed Bread and Its Regulation Techniques

Liang you shipin ke-ji
Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo, ZHAI Xiao-tong, ZHUANG Kun, GAO Kun, TAN Bin   +4 more
doaj   +2 more sources

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT - Food Science and Technology, 2015
Abstract In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour.
Xueling Zheng, Ke Bian, Xiaoxi Wang
exaly   +2 more sources

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Li J, Candao BNU, Zhu F.
europepmc   +2 more sources

The Impact of Macronutrient Ordering on Postprandial Glycaemic Control in Diabetes: A Systematic Review. [PDF]

Endocrinol Diabetes Metab
Consuming carbohydrates last, after protein and vegetables, is associated with reduced postprandial glucose excursions in individuals with diabetes. This systematic review of six studies suggests macronutrient ordering may be a simple, effective strategy to improve glycaemic control.
McKenzie R, Sterling C, O'Hara H, Woodside J.   +3 more
europepmc   +2 more sources

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

LWT - Food Science and Technology
Mingcong Fan, Haifeng Qian
exaly   +2 more sources

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

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 ...
Wang, Fengcheng, Wang, Mengjie, Fu, Wenjun, Zhao, Jikai   +3 more
core   +1 more source