216 related articles for article (PubMed ID: 32909289)
1. 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]
2. 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]
3. Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.
Wei X; Ren G; Liu W; Zhao M; Xu D
J Food Sci; 2024 Jun; 89(6):3248-3259. PubMed ID: 38709869
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation.
Xing X; Suo B; Yang Y; Li Z; Nie W; Ai Z
J Food Sci; 2019 Apr; 84(4):842-847. PubMed ID: 30887518
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.
Shen J; Shi K; Dong H; Yang K; Lu Z; Lu F; Wang P
Molecules; 2022 May; 27(11):. PubMed ID: 35684446
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of Na
Xi J; Xu D; Wu F; Jin Z; Xu X
Food Chem; 2020 Sep; 324():126786. PubMed ID: 32344353
[TBL] [Abstract][Full Text] [Related]
12. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.
Sahin AW; Rice T; Zannini E; Axel C; Coffey A; Lynch KM; Arendt EK
Int J Food Microbiol; 2019 Aug; 302():80-89. PubMed ID: 31208534
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation.
Wang X; Huangfu X; Zhao M; Zhao R
Food Res Int; 2023 Jan; 163():112145. PubMed ID: 36596098
[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. 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]
17. Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation.
García-Segovia P; Pagán-Moreno MJ; Lara IF; Martínez-Monzó J
Food Sci Technol Int; 2017 Jul; 23(5):437-447. PubMed ID: 28675970
[TBL] [Abstract][Full Text] [Related]
18. Impact of sourdough on the texture of bread.
Arendt EK; Ryan LA; Dal Bello F
Food Microbiol; 2007 Apr; 24(2):165-74. PubMed ID: 17008161
[TBL] [Abstract][Full Text] [Related]
19. Effect of soy addition on microwavable pocket-type flat doughs.
Serventi L; Sachleben J; Vodovotz Y
J Food Sci; 2011; 76(5):E392-8. PubMed ID: 22417429
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
