Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor [PDF]
Ultrasonics SonochemistryIncorporation 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 +8 more
doaj +2 more sources
Correction to “Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality” [PDF]
J Texture Studeuropepmc +2 more sources
Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques. [PDF]
Compr Rev Food Sci Food SafABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Drudi F, Tappi S, Tylewicz U.
europepmc +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 AgricAbstract 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
Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province [PDF]
, 2023 Steamed bread is one of the traditional Chinese staple foods. With the increasing in the proportion of mechanized production and market-oriented sales of steamed bread, the steamed bread industry has been developing rapidly.
WANG Jiang-hua +4 more
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Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread
International Journal of Nutrition and Food Sciences, 2021 Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province.
Ai-Feng Liu +14 more
semanticscholar +1 more source
The Impact of Macronutrient Ordering on Postprandial Glycaemic Control in Diabetes: A Systematic Review. [PDF]
Endocrinol Diabetes MetabConsuming 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 +3 more
europepmc +2 more sources
Effect of Defatted Tenebrio molitor Powder on the Farinographic Properties of Wheat Flour and the Quality of Steamed Bread [PDF]
Shipin KexueIn this study, we investigated the influence of partial substitution of medium-gluten wheat flour (MWF) and whole wheat flour (WWF) with defatted Tenebrio molitor powder (DTP) at various levels (0%, 5%, 10%, 15%, and 20%; m/m) on the pasting ...
YANG Ao, ZHANG Chenglin, ZHANG Qiuxiang, AN Jianhui, LI Qin, TAO Yexing, CHEN Xiujuan, DENG Lingli
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 +3 more
core +1 more source