Comparison of the functionality of exopolysaccharides produced by sourdough lactic acid bacteria in bread and steamed bread
D Xu, Y Hu, F Wu, Y Jin, X Xu… - Journal of agricultural …, 2020 - ACS Publications
Exopolysaccharides (EPSs) produced by lactic acid bacteria improve the quality of bread;
however, their functionality in steamed bread is unknown. This study aimed to compare the …
however, their functionality in steamed bread is unknown. This study aimed to compare the …
Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties
J Lin, YXG Tan, LP Leong, W Zhou - Food & function, 2018 - pubs.rsc.org
Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a
functional food that has high potential to lower the risk of diabetes. With the incorporation of …
functional food that has high potential to lower the risk of diabetes. With the incorporation of …
[HTML][HTML] Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation
A conjugate modelling of momentum, heat and mass transport, and structural deformation
during steamed bread vacuum cooling (VC) was developed and validated with nuclear …
during steamed bread vacuum cooling (VC) was developed and validated with nuclear …
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread
X Xie, X Zhao, F Meng, Y Ren, J An, L Deng - Foods, 2023 - mdpi.com
Mealworm-flour-formulated flour-based products have gained increasing attention; however,
their textural properties need to be improved. Propylene glycol alginate (PGA) is a …
their textural properties need to be improved. Propylene glycol alginate (PGA) is a …
Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking
Y Yang, H Xu, S Tang, Z Gu - LWT, 2021 - Elsevier
In this study, the laws of migration and distribution of thermal and water in different part of
Chinese steamed buns (CSB) were studied during cooling process after steam cooking. Low …
Chinese steamed buns (CSB) were studied during cooling process after steam cooking. Low …
Steamed Bread
B Yan, D Xu - Handbook on Sourdough Biotechnology, 2023 - Springer
Steamed bread, also known as Chinese Mantou or Mo, is a staple food in China [1].
Steamed bread is a traditional fermented food that is formulated with cereal flour, mainly …
Steamed bread is a traditional fermented food that is formulated with cereal flour, mainly …
[PDF][PDF] Food & Function
S Li, G Yingyi, L Chen, G Lijuan, S Oua, X Peng - Energy (kcal g− 1) - pubs.rsc.org
Various alcoholic beverages containing different concentrations of ethanol are widely
consumed, and excessive alcohol consumption may result in serious health problems. The …
consumed, and excessive alcohol consumption may result in serious health problems. The …