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

2019 ◽  
Vol 99 (14) ◽  
pp. 6431-6443
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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