165 related articles for article (PubMed ID: 38141697)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
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. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. 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]
13. Effect of fermentation methods on properties of dough and whole wheat bread.
Zeng F; Yang Y; Liu Q; Yang J; Jin Z; Jiao A
J Sci Food Agric; 2023 Aug; 103(10):4876-4886. PubMed ID: 36943926
[TBL] [Abstract][Full Text] [Related]
14. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
Ahmed J; Thomas L; Khashawi RA
J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
[TBL] [Abstract][Full Text] [Related]
15. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.
Wu D; Yu L; Guo L; Li S; Yao X; Yao Y; Cao X; Wu K; Gao X
Foods; 2022 Apr; 11(8):. PubMed ID: 35454677
[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. 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]
18. Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition.
Li S; Sun R; Gong Y; Cui J; Sui W; Wu T; Liu R; Zhang M
Int J Biol Macromol; 2024 Jun; 270(Pt 1):131887. PubMed ID: 38688795
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
