Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

2021 ◽  
Author(s):  
Yuting Xiang ◽  
Rui Dong ◽  
Shuya Xu ◽  
Tian Ren ◽  
Xinzhong Hu
Keyword(s):  
Wheat Gluten ◽  
Thermal Vacuum ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

2007 ◽  
Vol 46 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Dongsheng Chen ◽  
Yong Zhang ◽  
Oscar R. Larroque ◽  
...  
Keyword(s):  
Common Wheat ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Wheat Protein Fractions

A genetic analysis of the quality of northern-style Chinese steamed bread

2017 ◽  
Vol 37 (3) ◽  
Author(s):  
Tongtong Liu ◽  
Yuling An ◽  
Kai Liu ◽  
Fangfang Wang ◽  
Chupeng Xie ◽  
...  
Keyword(s):  
Genetic Analysis ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

2019 ◽  
Vol 70 (6) ◽  
pp. 509
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo ◽  
Huinan Wang
Keyword(s):  
Recombinant Inbred ◽  
Recombinant Inbred Lines ◽  
Textural Properties ◽  
Triticum Aestivum L ◽  
Inbred Lines ◽  
Textural Property ◽  
Chinese Steamed Bread ◽  
Textural Quality ◽  
Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

scholarly journals Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread

2012 ◽  
Vol 12 ◽  
pp. 1203-1207 ◽  
Author(s):  
Changhong Liu ◽  
Yanhua Chang ◽  
Zhijian Li ◽  
Hongmei Liu
Keyword(s):  
Chinese Steamed Bread ◽  
Steamed Bread

scholarly journals Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1131
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Guang Min ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Specific Volume ◽  
Industrial Development ◽  
Nutritional Value ◽  
Foxtail Millet ◽  
Textural Properties ◽  
Diameter Ratio ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Variable Influence

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

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