Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

by Bowen Yan, Huayu Yang, Yejun Wu, Huizhang Lian, Hao Zhang, Wei Chen, Daming Fan, Jianxin Zhao
Published 2020-02-01

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

by Laohaprasit, N., Sricharoenpong, K.
Published 2018-06-01

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

by Ji-Eun Kim, Byung-Kee Baik, Chul Soo Park, Jae-Han Son, Chang-Hyun Choi, Youngjun Mo, Tae-Il Park, Chon-Sik Kang, Seong-Woo Cho
Published 2019-11-01

Preparation and quality evaluation of potato steamed bread with wheat gluten

by Beibei Zhao, Jiawen Deng, Mingyue Li, Hua Li, Yan Zhang, Haodi Gong, Zhicheng Chen
Published 2020-08-01

Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing

by Lili Yu, Huijie Zhang, Xinning Niu, Li Wu, Yan Zhang, Bujun Wang
Published 2021-06-01

Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

by Olga Shanina, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, Tatyana Rozbytska
Published 2020-04-01

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

by Jinyue Pang, Erqi Guan, Yuling Yang, Mengmeng Li, Ke Bian
Published 2021-09-01

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread

by Zhao Guowei, Wei Lili, Liu Yufeng, Wang Hailei
Published 2019-08-01

Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

by Huijie Zhang, Li Wu, Weixi Li, Yan Zhang, Jingmei Li, Xuexu Hu, Lijuan Sun, Wenming Du, Bujun Wang
Published 2020-04-01

Chinese steamed bread fortified with green banana flour

by Loong, C.Y.L., Wong, C.Y.H.
Published 2018-03-01

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

by Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, Benguo Liu
Published 2021-08-01

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

by Xingli Liu, Longsong Yang, Shuangli Zhao, Hua Zhang
Published 2020-01-01

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

by Yunlong Li, Jing Lv, Lei Wang, Yingying Zhu, Ruiling Shen
Published 2020-01-01

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

by Liang ZHOU, Tai-hua MU, Meng-mei MA, Ruo-fang ZHANG, Qing-hua SUN, Yan-wen XU
Published 2019-01-01

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread

by Xiaona Li, Chunyang Wang, Padmanaban G. Krishnan
Published 2020-08-01

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

by Bowen Yan, Faizan A. Sadiq, Yijie Cai, Daming Fan, Hao Zhang, Jianxin Zhao, Wei Chen
Published 2019-02-01

Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

by Shaohui Li, Wei Zhao, Guang Min, Pengliang Li, Aixia Zhang, Jiali Zhang, Yunting Wang, Yingying Liu, Jingke Liu
Published 2021-06-01

Effect of extruded adzuki bean flour on the quality and α‐glucosidase inhibitory activity of Chinese steamed bread

by Yinhuan Chen, Xiushi Yang, Huimin Guo, Jincai Li, Guixing Ren
Published 2019-10-01