Results 11 to 20 of about 4,855 (121)

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

Liang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin   +3 more
doaj   +2 more sources

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran

Shipin gongye ke-ji, 2023
To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN   +8 more
doaj   +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   +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   +2 more sources

Tuning whole wheat steamed bread: A comparative study of hydrocolloids

Food Hydrocolloids
The effect of three hydrocolloids, xanthan gum (XG), locust bean gum (LBG), and peach gum (PG), at addition levels of 0.25, 0.5, and 1 g/100 g (w/w) on the mechanical properties of whole wheat dough (WWD) and properties of whole wheat steamed bread (WSB) was evaluated. RVA analysis revealed that XG level ≥0.5 g/100 g significantly increased (p 
Chengrong Wen, Nicola Gasparre, Cristina M. Rosell   +2 more
openaire   +3 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

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +2 more sources

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 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
openaire   +2 more sources

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