Cargando…

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread

Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co‐products from the corn ethanol industry was used as the enric...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Xiaona, Wang, Chunyang, Krishnan, Padmanaban G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455979/ https://www.ncbi.nlm.nih.gov/pubmed/32884681 http://dx.doi.org/10.1002/fsn3.1604

Ejemplares similares

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits
por: Singha, Poonam, et al.
Publicado: (2018)

Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)
por: Pourafshar, Shirin, et al.
Publicado: (2018)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Effects of coarse cereals on dough and Chinese steamed bread – a review
por: Yang, Yunfei, et al.
Publicado: (2023)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks
por: Singha, Poonam, et al.
Publicado: (2017)

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
por: Naumenko, Natalia, et al.
Publicado: (2021)

In situ ruminal degradation characteristics of dry matter and crude protein from dried corn, high-protein corn, and wheat distillers grains
por: Lee, Y. H., et al.
Publicado: (2016)

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat
por: Salmanowicz, Bolesław P., et al.
Publicado: (2012)

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
por: Shi, Kexin, et al.
Publicado: (2020)

Antioxidant capacity and phytochemical content of 16 sources of corn distillers dried grains with solubles (DDGS)
por: Shin, Eui-Cheol, et al.
Publicado: (2018)

Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles
por: Shim, YoungHo, et al.
Publicado: (2018)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Nitrogen-corrected True Metabolizable Energy and Amino Acid Digestibility of Chinese Corn Distillers Dried Grains with Solubles in Adult Cecectomized Roosters
por: Li, F., et al.
Publicado: (2013)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

Influence of coccidiosis vaccination on nutrient utilization of corn, soybean meal, and distillers dried grains with solubles in broilers
por: Gautier, A.E., et al.
Publicado: (2020)

Physiological impact on layer chickens fed corn distiller’s dried grains with solubles naturally contaminated with deoxynivalenol
por: Wickramasuriya, Samiru Sudharaka, et al.
Publicado: (2020)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
por: Astiz, Valentina, et al.
Publicado: (2022)

Additivity of Ileal Amino Acid Digestibility in Diets Containing Corn, Soybean Meal, and Corn Distillers Dried Grains with Solubles for Male Broilers
por: An, Su Hyun, et al.
Publicado: (2020)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes
por: Shang, Jiacui, et al.
Publicado: (2023)

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
por: Cacak-Pietrzak, Grażyna, et al.
Publicado: (2021)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Effect of Corn Dried Distiller Grains with Solubles (DDGS) in Dairy Cow Diets on Manure Bioenergy Production Potential
por: Massé, Daniel I., et al.
Publicado: (2014)

Determination and prediction of standardized ileal amino acid digestibility of corn distillers dried grains with soubles in broiler chickens
por: Wang, Huimei, et al.
Publicado: (2020)

Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
por: Guowei, Zhao, et al.
Publicado: (2019)

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
por: Liu, Wenjun, et al.
Publicado: (2023)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns
por: Han, Rui, et al.
Publicado: (2023)

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
por: Abera, Gidmwork, et al.
Publicado: (2016)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
por: Jødal, Anne-Sophie Schou, et al.
Publicado: (2021)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
por: Yang, Bailu, et al.
Publicado: (2022)

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread
por: Zhou, Wei, et al.
Publicado: (2023)

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

Effect of Different Inclusion Level of Condensed Distillers Solubles Ratios and Oil Content on Amino Acid Digestibility of Corn Distillers Dried Grains with Solubles in Growing Pigs
por: Li, P., et al.
Publicado: (2015)

Survey of Mycotoxins in Corn Distillers’ Dried Grains with Solubles from Seventy-Eight Ethanol Plants in Twelve States in the U.S. in 2011
por: Khatibi, Piyum A., et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_loa42lp7fr33tdb0d0hp57mp95