227 related articles for article (PubMed ID: 32046080)
1. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.
Yan B; Yang H; Wu Y; Lian H; Zhang H; Chen W; Fan D; Zhao J
Molecules; 2020 Feb; 25(3):. PubMed ID: 32046080
[TBL] [Abstract][Full Text] [Related]
2. Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na
Li Z; Cao Y; Zhou M
J Sci Food Agric; 2024 Aug; 104(10):6149-6156. PubMed ID: 38445560
[TBL] [Abstract][Full Text] [Related]
3. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
Keeratipibul S; Luangsakul N; Otsuka S; Sakai S; Hatano Y; Tanasupawat S
J Food Sci; 2010; 75(9):E596-604. PubMed ID: 21535594
[TBL] [Abstract][Full Text] [Related]
4. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
[TBL] [Abstract][Full Text] [Related]
5. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
Galle S; Schwab C; Dal Bello F; Coffey A; Gänzle MG; Arendt EK
Int J Food Microbiol; 2012 Apr; 155(3):105-12. PubMed ID: 22342455
[TBL] [Abstract][Full Text] [Related]
6. Functionality of ovalbumin during Chinese steamed bread-making processing.
Sang S; Zhang H; Xu L; Chen Y; Xu X; Jin Z; Yang N; Wu F; Li D
Food Chem; 2018 Jul; 253():203-210. PubMed ID: 29502822
[TBL] [Abstract][Full Text] [Related]
7. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
[TBL] [Abstract][Full Text] [Related]
8. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
Xu D; Hu Y; Wu F; Jin Y; Xu X; Gänzle MG
J Agric Food Chem; 2020 Aug; 68(33):8907-8914. PubMed ID: 32806122
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp.
Zhang M; Suo W; Deng Y; Jiang L; Qi M; Liu Y; Li L; Wang C; Zheng H; Li H
Ultrason Sonochem; 2022 Jan; 82():105912. PubMed ID: 35033979
[TBL] [Abstract][Full Text] [Related]
13. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution.
Wu Y; Yan B; Zhou J; Lian H; Yu X; Zhao J; Zhang H; Chen W; Fan D
J Food Sci; 2020 Oct; 85(10):3282-3292. PubMed ID: 32909289
[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. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
Fujimoto A; Ito K; Narushima N; Miyamoto T
J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
[TBL] [Abstract][Full Text] [Related]
18. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.
Zhang H; Liu S; Feng X; Ren F; Wang J
Food Res Int; 2023 Feb; 164():112292. PubMed ID: 36737896
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
Park J; Seo JS; Kim SA; Shin SY; Park JH; Han NS
J Microbiol Biotechnol; 2017 Oct; 27(10):1736-1743. PubMed ID: 28813780
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
