Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

2020 ◽  
Author(s):  
Sen Ma ◽  
Zhen Wang ◽  
Ning Liu ◽  
Peng Zhou ◽  
Qingdan Bao ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Bread Quality ◽  
Chinese Steamed Bread ◽  
Steamed Bread

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

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

Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

2018 ◽  
Vol 53 (12) ◽  
pp. 2650-2656 ◽  
Author(s):  
Wen Han ◽  
Sen Ma ◽  
Li Li ◽  
Xueling Zheng ◽  
Xiaoxi Wang
Keyword(s):  
Rheological Properties ◽  
Wheat Bran ◽  
Dietary Fibre
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