Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour
Sign Up to like & getrecommendations! Published in 2019 at "Cereal Chemistry"
DOI: 10.1002/cche.10089
Abstract: Background and objectives Chinese white salted noodles (CWSN ) and steamed bread (CSB ) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes… read more here.
Keywords: steamed bread; extraction; wheat; chinese wheat ... See more keywords
Microbiota structure of traditional starters from around the Tai-hang Mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12592
Abstract: BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation… read more here.
Keywords: quality; fermentation properties; steamed bread; quality chinese ... See more keywords
In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132211
Abstract: Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance… read more here.
Keywords: vacuum cooling; cellular water; steamed bread; investigation ... 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
Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102968
Abstract: Abstract In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and… read more here.
Keywords: steamed bread; rheological properties; bread quality; properties mixed ... See more keywords
Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b00200
Abstract: To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a… read more here.
Keywords: steamed bread; wheat; germinated wheat; hypoxia germinated ... See more keywords
Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread
Sign Up to like & getrecommendations! Published in 2018 at "ACS Omega"
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
Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Chemistry"
DOI: 10.1155/2018/1597308
Abstract: Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly… read more here.
Keywords: steamed bread; effects fermented; wheat bran; bran ... 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