246 related articles for article (PubMed ID: 24912711)
1. Influence of ingredients and chemical components on the quality of Chinese steamed bread.
Zhu F
Food Chem; 2014 Nov; 163():154-62. PubMed ID: 24912711
[TBL] [Abstract][Full Text] [Related]
2. Main factors affecting the starch digestibility in Chinese steamed bread.
Shao S; Yi X; Li C
Food Chem; 2022 Nov; 393():133448. PubMed ID: 35751217
[TBL] [Abstract][Full Text] [Related]
3. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
Zhu Y; Xiong W; Wang L; Ju X
Int J Biol Macromol; 2020 Nov; 163():1821-1827. PubMed ID: 32910966
[TBL] [Abstract][Full Text] [Related]
4. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
Zhu F; Sakulnak R; Wang S
Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674
[TBL] [Abstract][Full Text] [Related]
5. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
Zhao Q; She Z; Hou D; Wang J; Lan T; Lv X; Zhang Y; Sun X; Ma T
Int J Biol Macromol; 2024 Feb; 258(Pt 1):128920. PubMed ID: 38141697
[TBL] [Abstract][Full Text] [Related]
6. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
Song S; Jin D; Huang Y; Xie L; Muhoza B; Sun M; Feng T; Qiang W; Huang X; Liu Q
Food Res Int; 2024 Aug; 190():114661. PubMed ID: 38945592
[TBL] [Abstract][Full Text] [Related]
7. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
Nkhabutlane P; du Rand GE; de Kock HL
J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
[TBL] [Abstract][Full Text] [Related]
8. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
Li Z; Deng C; Li H; Liu C; Bian K
Food Chem; 2015 Jul; 179():257-62. PubMed ID: 25722163
[TBL] [Abstract][Full Text] [Related]
9. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.
Song X; Deng L; Zhang J; Ren H; Zhao R
J Food Sci; 2023 Jul; 88(7):2821-2832. PubMed ID: 37227942
[TBL] [Abstract][Full Text] [Related]
11. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
[TBL] [Abstract][Full Text] [Related]
12. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
Yang W; Jiang Z; Liu L; Lin Y; Wang L; Zhou S
J Sci Food Agric; 2017 Feb; 97(3):1034-1041. PubMed ID: 27271725
[TBL] [Abstract][Full Text] [Related]
13. Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread.
Wu L; Zhang H; Hu X; Zhang Y; Sun L; Li W; Wang B
Food Chem; 2020 Jan; 303():125341. PubMed ID: 31442898
[TBL] [Abstract][Full Text] [Related]
14. Wheat milling by-products and their impact on bread making.
Hemdane S; Leys S; Jacobs PJ; Dornez E; Delcour JA; Courtin CM
Food Chem; 2015 Nov; 187():280-9. PubMed ID: 25977028
[TBL] [Abstract][Full Text] [Related]
15. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
Zhang P; Jondiko TO; Tilley M; Awika JM
J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
[TBL] [Abstract][Full Text] [Related]
16. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing.
Zhu F
Food Chem; 2021 Jul; 349():129178. PubMed ID: 33607545
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process.
Cui R; Fei Y; Zhu F
Food Chem; 2022 Jul; 383():132547. PubMed ID: 35413753
[TBL] [Abstract][Full Text] [Related]
18. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
Rinaldi M; Paciulli M; Caligiani A; Scazzina F; Chiavaro E
Food Chem; 2017 Jun; 224():144-152. PubMed ID: 28159249
[TBL] [Abstract][Full Text] [Related]
19. Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage.
Li H; Wu Q; Guo Y; Dai Y; Ping Y; Chen Z; Zhao B
Food Chem; 2024 May; 441():138324. PubMed ID: 38176145
[TBL] [Abstract][Full Text] [Related]
20. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
Pontonio E; Dingeo C; Di Cagno R; Blandino M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2020 Jan; 313():108384. PubMed ID: 31670259
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
