Zinc concentration and bioavailability of Chinese steamed bread prepared from foliar zinc-biofortified wheat grain.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12459
Abstract: BACKGROUND Increasing the concentration of zinc (Zn) in a widely consumed staple food, such as Chinese steamed bread (CSB), is a promising strategy for alleviating Zn malnutrition in humans. The aim of this study, which… read more here.
Keywords: chinese steamed; zinc; concentration; bioavailability ... See more keywords
Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.12.005
Abstract: Abstract This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed… read more here.
Keywords: steamed bread; wheat; bran; surface smoothness ... See more keywords
Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread
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DOI: 10.1021/acsomega.8b00345
Abstract: A novel glycosyl hydrolase family 11 xylanase gene, xynMF13A, was cloned from Phoma sp. MF13, a xylanase-producing fungus isolated from mangrove sediment. xynMF13A was heterologously expressed in Pichia pastoris, and the recombinant XynMF13A (rXynMF13A) was… read more here.
Keywords: steamed bread; phoma mf13; xylanase; mangrove ... See more keywords
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-95926-3
Abstract: Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and… read more here.
Keywords: steamed bread; wheat flour; lotus root; root powder ... See more keywords
Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
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DOI: 10.1039/d0ra05742h
Abstract: Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits. read more here.
Keywords: steamed bread; flour partial; flaxseed flour; partial replacement ... See more keywords
Fortification of Chinese Steamed Bread with Glycyrrhiza uralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152253
Abstract: Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread… read more here.
Keywords: glycyrrhiza uralensis; addition; chinese steamed; quality ... See more keywords
Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter
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DOI: 10.3390/foods12030617
Abstract: Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the… read more here.
Keywords: chinese steamed; alkali; microbial community; alkali microbial ... See more keywords