Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

2001 ◽  
Vol 33 (2) ◽  
pp. 205-212 ◽  
Author(s):  
J. Zhu ◽  
S. Huang ◽  
K. Khan ◽  
L. O»Brien
Keyword(s):  
Bread Quality ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Relationship Of

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

2008 ◽  
Vol 85 (1) ◽  
pp. 82-91 ◽  
Author(s):  
F. E. Dowell ◽  
E. B. Maghirang ◽  
R. O. Pierce ◽  
G. L. Lookhart ◽  
S. R. Bean ◽  
...  
Keyword(s):  
Bread Quality ◽  
Dough Properties ◽  
Relationship Of

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

2020 ◽  
Vol 92 ◽  
pp. 102921
Author(s):  
Shuya Xu ◽  
Rui Dong ◽  
Yu Liu ◽  
Xiaolong Wang ◽  
Tian Ren ◽  
...  
Keyword(s):  
Room Temperature ◽  
Bread Quality ◽  
Room Temperature Storage ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Temperature Storage

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

Effect of dough kneading time on Chinese steamed bread quality and volatile compounds

2021 ◽  
Vol 43 ◽  
pp. 101323
Author(s):  
Jinzhong Xi ◽  
Qiyan Zhao ◽  
Dan Xu ◽  
Yamei Jin ◽  
Fengfeng Wu ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Bread Quality ◽  
Chinese Steamed Bread ◽  
Steamed Bread
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