Zobrazeno 1 - 10
of 1 268
pro vyhledávání: '"steamed bread"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 133-141 (2024)
This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding
Externí odkaz:
https://doaj.org/article/8c72a3ea8af14ef889da5ab8c804ed53
Autor:
Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng
Publikováno v:
Oil Crop Science, Vol 9, Iss 4, Pp 211-219 (2024)
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also exami
Externí odkaz:
https://doaj.org/article/bdbfccf73d9f46859a4858cb85f5d12f
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 125-137 (2024)
In this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S. cerevisiae. W
Externí odkaz:
https://doaj.org/article/331b6c3eae72435d889e82cdb26ce9a4
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 116-123 (2024)
Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose product
Externí odkaz:
https://doaj.org/article/4d66ae3f1f3f4dd8bbc844bdf3875d36
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 59-67 (2024)
In order to enhance the flavor and texture of sourdough steamed bread, this study analyzed the growth, fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13, Cyberlindnera jadinii HSO-y3, which had been iso
Externí odkaz:
https://doaj.org/article/96eea3e1ae7d45ea85a6a5626e20d664
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
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 addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
Autor:
Jing Zhao, Tianyi Wang, Jiajia Zhao, Ling Qiao, Bangbang Wu, Yuqiong Hao, Chuan Ge, Zhiwei Feng, Xingwei Zheng
Publikováno v:
Frontiers in Genetics, Vol 15 (2024)
IntroductionSteamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear.MethodsThis study investigated the effects of 12 subunit combinations on the characteristics of SB
Externí odkaz:
https://doaj.org/article/712b5b1544d8455689177072b0b87286
Autor:
Jiangyu Zhu, Yifei Cai, Yan Xu, Xiao Wei, Zhengfei Yang, Yongqi Yin, Minato Wakisaka, Weiming Fang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101754- (2024)
This study investigated the effects of incorporating different levels of Euglena gracilis microalgae powder (MP) on the dough properties, rheology, and quality attributes of Chinese steamed bread (CSB) for the first time. Moderate levels of MP (2%) r
Externí odkaz:
https://doaj.org/article/a9b24290e09e4f4f9a983cc211ff5efb
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101608- (2024)
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, and 0.9 g/100 g wheat flour, dry basis) and freezing time on the rheology, water, structural characteristics of dough, and the quality of end steamed bread was explored in this
Externí odkaz:
https://doaj.org/article/fb55967eaae94d8cb65338789b2c4003
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 312-320 (2024)
Steamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has bec
Externí odkaz:
https://doaj.org/article/ecf56aa3ceb547999399e5e35fbe681f