Effects of ultrasound assisted dough fermentation on the quality of steamed bread

2018 ◽  
Vol 83 ◽  
pp. 147-152 ◽  
Author(s):  
Denglin Luo ◽  
Ruoyan Wu ◽  
Jie Zhang ◽  
Kangyi Zhang ◽  
Baocheng Xu ◽  
...  
Keyword(s):  
Steamed Bread ◽  
Ultrasound Assisted

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

scholarly journals Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

2022 ◽  
pp. 105912
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).

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

Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato

2018 ◽  
Vol 36 (11) ◽  
pp. 1367-1379 ◽  
Author(s):  
Camel Lagnika ◽  
Jiapeng Huang ◽  
Ning Jiang ◽  
Dajing Li ◽  
Chunquan Liu ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Ultrasound Assisted

Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110677
Author(s):  
Miaomiao Shi ◽  
Fei Wang ◽  
Ping Lan ◽  
Yanyan Zhang ◽  
Mingyue Zhang ◽  
...  
Keyword(s):  
Wheat Starch ◽  
Structure And Properties ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Ultrasonic Intensity

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

2020 ◽  
Vol 320 ◽  
pp. 126614 ◽  
Author(s):  
Dongni Li ◽  
Huanhuan Zhao ◽  
Aliyu Idris Muhammad ◽  
Luyao Song ◽  
Mingming Guo ◽  
...  
Keyword(s):  
Water Immersion ◽  
Bighead Carp ◽  
Aristichthys Nobilis ◽  
Ultrasound Assisted ◽  
Fast Freezing
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