202 related articles for article (PubMed ID: 27979231)
1. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Apr; 221():482-488. PubMed ID: 27979231
[TBL] [Abstract][Full Text] [Related]
2. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
Wang P; Lee TC; Xu X; Jin Z
Food Chem; 2016 Nov; 211():27-33. PubMed ID: 27283603
[TBL] [Abstract][Full Text] [Related]
3. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Aug; 229():464-471. PubMed ID: 28372202
[TBL] [Abstract][Full Text] [Related]
4. New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.
Li Y; Li C; Ban X; Cheng L; Hong Y; Gu Z; Li Z
Food Chem; 2021 Nov; 362():130240. PubMed ID: 34119950
[TBL] [Abstract][Full Text] [Related]
5. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
Lu L; Xing JJ; Yang Z; Guo XN; Zhu KX
Food Chem; 2021 May; 343():128440. PubMed ID: 33127224
[TBL] [Abstract][Full Text] [Related]
6. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 359():129985. PubMed ID: 33965764
[TBL] [Abstract][Full Text] [Related]
7. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
Wang XY; Guo XN; Zhu KX
Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
[TBL] [Abstract][Full Text] [Related]
8. Effect of NaHCO
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 358():129869. PubMed ID: 33933952
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
Wang P; Tao H; Jin Z; Xu X
Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
[TBL] [Abstract][Full Text] [Related]
11. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.
Zhang F; Guo J; Li P; Zhao F; Yang X; Cheng Q; Elmore JS; Wang P; Cui C
Food Chem; 2024 Jul; 447():138932. PubMed ID: 38484546
[TBL] [Abstract][Full Text] [Related]
12. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread.
Tan JM; Li B; Han SY; Wu H
Food Res Int; 2023 Oct; 172():113229. PubMed ID: 37689962
[TBL] [Abstract][Full Text] [Related]
13. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Qian X; Gu Y; Sun B; Wang X
Food Chem; 2021 Dec; 365():130492. PubMed ID: 34237565
[TBL] [Abstract][Full Text] [Related]
14. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
[TBL] [Abstract][Full Text] [Related]
15. Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns.
Yang B; Zhang Y; Yuan J; Yang M; Yang R; Gu Z; Xie C; Zhou Q; Jiang D; Zhou J; Wang P
Foods; 2022 Nov; 11(23):. PubMed ID: 36496641
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations.
Liang W; Sun C; Shen H; Lin Q; Niu L; Liu X; Zhao W; Li R; Li W
Int J Biol Macromol; 2024 Mar; 260(Pt 1):129481. PubMed ID: 38237835
[TBL] [Abstract][Full Text] [Related]
18. The impact of magnetic field-assisted freeze-thaw treatment on the quality of foxtail millet sourdough and steamed bread.
Zhao W; Weng J; Zhang X; Wang Y; Li P; Yang L; Sheng Q; Liu J
Food Chem; 2024 Aug; 450():139219. PubMed ID: 38640531
[TBL] [Abstract][Full Text] [Related]
19. Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure.
Li Y; Wang Y; Qiu X; Fan M; Wang L; Qian H
Foods; 2023 Sep; 12(19):. PubMed ID: 37835260
[TBL] [Abstract][Full Text] [Related]
20. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.
Cao Y; Jiang L; Suo W; Deng Y; Zhang M; Dong S; Guo P; Chen S; Li H
Food Chem; 2021 Oct; 360():130015. PubMed ID: 33993072
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
