155 related articles for article (PubMed ID: 37573742)
1. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread.
Liu S; Gu S; Shi Y; Chen Q
Food Chem; 2024 Jan; 431():137122. PubMed ID: 37573742
[TBL] [Abstract][Full Text] [Related]
2. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making.
Shu Q; Wei T; Liu X; Liu S; Chen Q
Food Chem; 2022 Feb; 369():131011. PubMed ID: 34507086
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
He Y; Guo J; Ren G; Cui G; Han S; Liu J
Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. Quality analysis of dough and steamed bread under various freezing conditions.
Niu M; Guo J; Yang X; Li P
J Food Sci; 2024 Jul; 89(7):4345-4358. PubMed ID: 38853294
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
Cheng L; Wang X; Gu Z; Hong Y; Li Z; Li C; Ban X
Int J Biol Macromol; 2022 Jun; 209(Pt A):144-152. PubMed ID: 35381284
[TBL] [Abstract][Full Text] [Related]
12. Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure.
Zhao B; Hou L; Liu T; Liu X; Fu S; Li H
Food Chem X; 2023 Oct; 19():100832. PubMed ID: 37780272
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components.
Li W; Cao W; Wang P; Li J; Zhang Q; Yan Y
Food Chem; 2021 Oct; 359():129926. PubMed ID: 33951607
[TBL] [Abstract][Full Text] [Related]
16. Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
Ren X; Zheng W; Li L; Feng S; Zhang H; Xiong Z; Wu Y; Song Z; Ai L; Xie F
J Sci Food Agric; 2023 Oct; 103(13):6574-6583. PubMed ID: 37243337
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Effects of different storage temperatures and time on frozen storage stability of steamed bread.
Gao H; Zeng J; Qin Y; Zeng J; Wang Z
J Sci Food Agric; 2023 Mar; 103(4):2116-2123. PubMed ID: 36254097
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
