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- bread quality modifier 面包品质改良剂
- This article describes the application of a new type coal superficial quality modifier in Dongqu coal mine prep. 阐述了一种新型表面改质机在东曲矿选煤厂应用的实践。
- So in order to improve the bread quality, the mechanism of bread staling should be studied systemically. 我们需要研究面包老化的机理,并从理论上寻找抑制面包老化的方法,提高面包的质量。
- The pasting properties of germinated cornstarch and its effects on the bread quality were studied. 研究了萌发玉米淀粉的糊化特性及对面包品质的影响。
- Both the soy materials are effective to promote steamed bread quality and to postpone steamed bread staling. 适量低温脱脂豆粉、大豆豆皮膳食纤维均可作为改良剂提高馒头和面粉的品质、有效地延缓馒头老化;
- MP3 Quality Modifier makes it really easy to change the bitrate of your mp3 music collection so that the filesize can be dramatically reduced. MP3 Quality Modifier可以非常简单直观地改变MP3音乐的bitrate以达到优化音质的目的。
- Single-factor and orthogonal experiments were employed to confirmed the influences of accession amounts of oatmeal, emulsifier, oxidant on bread quality. 通过单因素试验和正交试验研究,确定了燕麦粉、乳化剂、氧化剂的添加量对面包品质的影响。
- The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper. 通过对面筋、质、伸、烤试验,研究比较板栗粉对面包焙烤质量的影响。
- Potassium Bromate has excellent effect on improving bread quality and was widely used in wheat mill and bakery for a long history. 溴酸钾对面包品质有着明显的改良作用,在面粉厂以及面包厂都有广泛的应用历史。
- Addition of shortening and refined lard improved steamed bread quality, including specific volume, surface brightness, crumb texture, and shelf life. 发现,固态油脂(起酥油和精制猪油)的适量添加能够改善馒头的表面色泽和内部质构,增大了馒头的体积和延缓了馒头的老化。
- The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied. 研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
- The farinograph and bread quality which was affected by the addition of okra were studied in this paper.The optimum of okra obtained experimentally was 3%. 将生产豆腐的副产品豆渣经处理后添加到面包粉中,研究其添加量对面包粉粉质和面包质量的影响,通过粉质试验和焙烤试验得出最佳添加量为3%25。
- The influences of trehalose on the bread qualities was studied. 该文研究了海藻糖对面包品质的影响。
- The effects of pentosanase(pentopan),Glucose oxidase (GOX)and lipoxygenase (enzyme -active soybean flour,SF)on the characteristics of bread made from common and patent flour were studied. The bread quality was markedly improved with these enzymes. 研究了戊聚糖酶(Pentopan)、葡萄糖氧化酶(GOX)以及脂肪氧合酶(活性大豆粉,SF)对普通粉和专用粉面包品质的影响,这些酶均可使面包品质有明显改善。
- The results indicated that compared with the control sample, the rheological properties ofdough and bread quality were improved remarkably when proper dose of exogenous pentosanase was added. 试验表明,与对照组相比较,在添加适量戊聚糖酶后,面团的流变学性质、面包品质都得到明显改善。
- Luis L B,Qiu D L.Effect of red hard pill spring wheat's bread quality of long-term cultivation and crop rotation and with nitrogenous fertilizers[J].Foreign Crop Breed,2002(5):25-28. [8]Luis Lopez Bellido;邱敦莲.;长期耕作、作物轮作和施用氮肥对硬粒红色春小麦面包制作品质的影响[J]
- The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively. 摘要通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白,来研究其对小麦粉及馒头品质的影响。
- Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail. 对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性,淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。
- Routine office work is my bread and butter. 日常的办公室工作是我的谋生之道。
- He doubled his slice of bread to make a sandwich. 他将一片面包对摺做成三明治