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Literature DB >> 24912711

Influence of ingredients and chemical components on the quality of Chinese steamed bread.

Abstract

Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between the properties of ingredients/chemical components and CSB quality. This review summarises the recent advances in understanding the roles of basic and optional ingredients and their chemical components in the appearance, textural, sensory, and shelf-life properties of CSB, and provides suggestions for further research to match the current trends.

Entities: Chemical Species

Keywords: Chinese steamed bread; Component; Ingredient; Property; Quality

Mesh：

Substances：

Year: 2014 PMID： 24912711 DOI： 10.1016/j.foodchem.2014.04.067

Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514

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Cited

11 in total

1. 5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.

Authors: Fengyuan Liu; Minnamari Edelmann; Vieno Piironen; Susanna Kariluoto
Journal: J Agric Food Chem Date: 2022-10-07 Impact factor: 5.895

2. Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough.

Authors: Guohua Zhang; Yurong Sun; Faizan Ahmed Sadiq; Hafiz Arbab Sakandar; Guoqing He
Journal: J Food Sci Technol Date: 2018-03-19 Impact factor: 2.701

3. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.

Authors: Daying Wu; Liwei Yu; Lei Guo; Shiquan Li; Xiaohua Yao; Youhua Yao; Xinyou Cao; Kunlun Wu; Xin Gao
Journal: Foods Date: 2022-04-10

10. Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test.

Authors: Hang Su; Yufei Wang; Xiaojing Ma; Xingxing He; Lingwen Ying; Junling Tang; Lu Dong; Yuqian Bao; Jian Zhou; Weiping Jia
Journal: Int J Endocrinol Date: 2017-09-20 Impact factor: 3.257

Influence of ingredients and chemical components on the quality of Chinese steamed bread.

1. 5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.

2. Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough.

3. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.

4. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.

5. Fitness of Jiaozi starter for steamed bread production using a two-stage procedure.

6. Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.

7. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.

8. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.

9. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.

10. Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test.