scholarly journals Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

2020 ◽  
Vol 100 (4) ◽  
pp. 1834-1834
Author(s):  
Mengfei Li ◽  
Xiong Deng ◽  
Xuexin Xu ◽  
Nannan Liu ◽  
Zhimin Wang ◽  
...  
Keyword(s):  
Water Deficit ◽  
Nitrogen Fertilizer ◽  
Storage Proteins ◽  
Steamed Bread

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

2021 ◽  
Author(s):  
Min Zhang ◽  
Wenjing Suo ◽  
Yuxin Deng ◽  
Lijun Jiang ◽  
Mingming Qi ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Pulp ◽  
Steamed Bread ◽  
Ultrasound Assisted

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

2008 ◽  
Vol 22 (4) ◽  
pp. 377-397 ◽  
Author(s):  
Ariane Vendemiatti ◽  
Renato Rodrigues Ferreira ◽  
Luiz Humberto Gomes ◽  
Leonardo Oliveira Medici ◽  
Ricardo Antunes Azevedo
Keyword(s):  
Amino Acids ◽  
Nutritional Quality ◽  
Storage Proteins

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties
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