Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Grain & Oil Science and Technology ◽

10.3724/sp.j.1447.gost.2018.18034 ◽

2018 ◽

Vol 1 (2) ◽

pp. 77-84

Author(s):

LI Jinxin ◽

YIN Lijun ◽

LI Jinlong

Keyword(s):

Bread Quality ◽

Dough Rheology ◽

Chinese Steamed Bread ◽

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Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality

International Journal of Food Science & Technology ◽

10.1111/ijfs.14868 ◽

2020 ◽

Author(s):

Tingjing Zhang ◽

Erqi Guan ◽

Yuling Yang ◽

Fang Liu ◽

Lili Zhang ◽

...

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

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Decision letter for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v1/decision1 ◽

2020 ◽

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

Author response for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v2/response1 ◽

2020 ◽

Author(s):

Tingjing Zhang ◽

Erqi Guan ◽

Yuling Yang ◽

Fang Liu ◽

Lili Zhang ◽

...

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Author Response ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

Decision letter for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v2/decision1 ◽

2020 ◽

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

Review for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v1/review2 ◽

2020 ◽

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

Review for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v2/review1 ◽

2020 ◽

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

Review for "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality"

10.1111/ijfs.14868/v1/review1 ◽

2020 ◽

Keyword(s):

Vegetable Oils ◽

Bread Quality ◽

Dough Rheology ◽

Fatty Acid Profiles ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Download Full-text

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

Journal of Cereal Science ◽

10.1016/j.jcs.2020.102921 ◽

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

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.14781 ◽

2020 ◽

Author(s):

Sen Ma ◽

Zhen Wang ◽

Ning Liu ◽

Peng Zhou ◽

Qingdan Bao ◽

...

Keyword(s):

Rheological Properties ◽

Dietary Fibre ◽

Bread Quality ◽

Chinese Steamed Bread ◽

Download Full-text

Review for "Effect of wheat bran dietary fiber on the rheological properties of dough during fermentation and Chinese steamed bread quality"

10.1111/ijfs.14781/v1/review1 ◽

2020 ◽

Keyword(s):

Rheological Properties ◽

Dietary Fiber ◽

Bread Quality ◽

Chinese Steamed Bread ◽

Download Full-text