Zobrazeno 1 - 10
of 2 113
pro vyhledávání: '"WANG Li-ping"'
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 5, Pp 73-82 (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
Externí odkaz:
https://doaj.org/article/ee23d0b560d14636af46bf5c3a90e439
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 5, Pp 93-100 (2023)
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different
Externí odkaz:
https://doaj.org/article/5ef647e96eb746dd91c969696dc46cd0
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 145-151 (2021)
This paper aims to comprehensively analyze quality features of commercial whole grain dried noodles and provide data reference for the formulation standards of whole grain dried noodles. 41 commercial whole grain dried noodles collected in 2019 and 2
Externí odkaz:
https://doaj.org/article/eed6c8f8bba442e3b090214a4cff7733
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 201-210 (2021)
Wheat bran is the main by-product during the milling process of wheat flour,which is rich in bioactive substances.It could be used as the substrate for microbial growth in the process of solid-state fermentation and in various industrial production f
Externí odkaz:
https://doaj.org/article/bfd6b82637a348238f5b90d309b999c9
Autor:
TIAN Xiao-hong, TAN Bin, WANG Li-ping, LUO Hui-fang, CHEN Jie-xia, LIU Yan-xiang, LIU Ming, YE Guo-dong
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 85-92 (2021)
Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard.The results showed that among the 42 samples,the moisture content wa
Externí odkaz:
https://doaj.org/article/3e07b2b05e46402ebd8cb770d550f412
Autor:
YAN Zi-hao, WANG Li-ping, TAN Bin, LIU Yan-xiang, QIAO Cong-cong, TIAN Xiao-hong, ZHENG Xian-zhe
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 3, Pp 147-156 (2021)
In recent years, diabetes has become a public health problem troubling all mankind.Studies have shown that diabetes has a significant correlation with the Glycemic Index (GI).Grain is the main dietary source of Chinese and is closely related to human
Externí odkaz:
https://doaj.org/article/7fdc4d7eb98b401e82177544fa496d98
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 71-80 (2021)
In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increa
Externí odkaz:
https://doaj.org/article/472dd0f10ab54d07a937200b5f500edb
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 4, Pp 100-104 (2020)
To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the
Externí odkaz:
https://doaj.org/article/df282ccf9b2c455780d6406a80bc2af8
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 3, Pp 98-104 (2020)
Volatile compounds from one kind of refined white noodle and three kinds of dry noodles added with different contents of whole wheat flour (50%, 75% and 100%) were extracted by headspace solid phase micro extraction (HS-SPME) and identified by Gas Ch
Externí odkaz:
https://doaj.org/article/26d62aaefe844555958270c6ef1923a7
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 5, Pp 6-9 (2019)
In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321
Externí odkaz:
https://doaj.org/article/2554967de9b84df08f7e3ec452b4fd40