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Optimization and application of HS-SPME extraction conditions of volatile flavor compounds from gluten-free potato steamed bread.

• Authors : LIU Xingli^1,2,3; DING Jiangtao¹; HE Jihong¹

• Source: Journal of Light Industry. Jun2021, Vol. 36 Issue 3, p1-11. 11p.

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Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

• Authors : Mengying JIANG; Yiming ZHAO; Minge JING

Subjects: black rice spent grain; steamed bread; antioxidant

• Source: Shipin gongye ke-ji, Vol 45, Iss 13, Pp 116-123 (2024)

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Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality

• Authors : Jiamin CHEN; Yalei DAI; Yuwei HOU

Subjects: desalted duck egg white; gelatin; moisture distribution

• Source: Shipin gongye ke-ji, Vol 45, Iss 12, Pp 47-55 (2024)

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Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

• Authors : Ying RAO; Xiaoping FENG; Jing ZHENG

Subjects: pumpkin; whole wheat; steamed bread

• Source: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)

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油莎豆油基低饱和人造奶油的制备 及其在面包中的应用Preparation of tiger nut oil based low saturated margarine and its application in breads

• Authors : 董帅豪，周燕霞，孙尚德DONG Shuaihao, ZHOU Yanxia, SUN Shangde

Subjects: 油莎豆油；固体脂肪含量；晶型；熔点；人造奶油；面包; tiger nut oil; solid fat content

• Source: Zhongguo youzhi, Vol 49, Iss 5, Pp 100-106 (2024)

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预醒发冷冻生胚馒头熟制工艺优化.

• Authors : 陈赫帆; 陈洁; 汪磊

Subjects: BREAD quality; THAWING; DOUGH

• Source: Food Research & Development; 2/10/2024, Vol. 45 Issue 3, p137-145, 9p

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Research Progress on Volatile Flavor Substances in Steamed Bread

• Authors : FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing

Subjects: steamed bread; flavor; fermentation starter

• Source: Shipin Kexue, Vol 45, Iss 8, Pp 312-320 (2024)

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Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread

• Authors : SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui

Subjects: ferulic acid; whole wheat dough; thermo-mechanical characteristics

• Source: Shipin Kexue, Vol 45, Iss 5, Pp 24-30 (2024)

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Quality Analysis of Whole Wheat Bread Flour in Chinese Market

• Authors : TIAN Xiao-hong; LI Yi; WANG Jia-ya

Subjects: bread; whole-wheat flour; physicochemical qualities

• Source: Liang you shipin ke-ji, Vol 32, Iss 2, Pp 46-54 (2024)

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Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread

• Authors : YANG Hai-ying; LU Yu; ZHANG Chun-qiang

Subjects: lactic acid bacteria; sourdough; flavor substances

• Source: Liang you shipin ke-ji, Vol 32, Iss 2, Pp 65-73 (2024)

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