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- The effect on dough rheology is shown only with high-power mixing in the presence of air. 对面团流变学的影响仅仅通过在空气存在的条件下其强的混合力才能得以表现。
- Their effect on dough rheology, therefore, depends on the nature of the enzymes and the activity of the preparations towards gluten proteins. 因此,它们对面团流变学的影响主要取决于酶的本质和作用于面筋的蛋白酶制剂的活性。
- This micro-SRC method can reflect wheat protein quality, starch quality and dough rheology characteristics accurately, and is a simple and convenient method to detect wheat quality on microscale. 微量SRC法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。
- By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality. 通过在面粉中添加不同比例的大豆分离蛋白,分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
- The results showed that pentosanase improved obviously dough rheology and the processing technology of soybean dietary fiber biscuit.Optimal additional range of pentosanase was determined. 结果表明:戊聚糖酶对大豆纤维面团的流变学性质及饼干的生产工艺有明显的改良作用,实验中确定了戊聚糖酶适宜的添加量。
- This provided the Chopin alveograph as a potential simple and quick method to analyze flour quality and dough rheological properties. 本文研究了法国肖邦吹泡示功仪所获得的面团流变学品质特性指标与粉质仪和拉伸仪所获得的指标之间的相关性。
- Most parameters of dough rheological property of nonwaxy flour were affected insignificantly after blending with little waxy flour (<10%). 非糯小麦面粉添加少量糯麦粉（低于10%25），对绝大部分面团流变学特性没有显著影响。
- Soybean curd byproduct Douzha(soy fibre)was used to substitute part of wheat flour. The effect of dietary fibre on dough rheological properties was investigated. 将豆腐生产的下脚料豆渣在挤压前后添加到面粉中，对面粉粉质和面团拉伸性质所受影响进行了研究。
- Keywords wheat;wheat flour protease;dough rheology;breadmaking property; 小麦;内源蛋白水解酶;面团流变特性;烘焙特性;
- Changes of dough rheological properties and breadmaking quality of nonwaxy flours from five wheat cultivars after blending with waxy flour were studied. 摘要测定了5个非糯小麦品种添加不同比例糯小麦面粉后面团流变学特性和面包烘烤品质的变化。
- The effects of wheat cultivars, environments and their interactions on dough rheological char -acteristics tested by mixograph and texture instrument were studied with the experiment of 3 varieties in 8 locations. 用揉混仪和质构仪研究了3个不同品质类型的冬小麦品种在8个不同的生长环境条件下的面团流变学特性,分析了基因型和环境对性状的影响及各性状间的相关性。
- Pizza dough must be knead for five minutes. 做比萨饼的面团要揉5分钟。
- The little boy kneaded the dough into a ball. 那个小男孩把面团揉成了球状。
- Flatten the dough with a press of the hand. 用手把生面团压平。
- Keywords pentosanase pentopan glucose oxidase GOX lipoxygenase enzyme-active soybean flour SF common flour patent flour dough rheology; 戊聚糖酶;葡萄糖氧化酶;脂肪氧合酶;活性大豆粉普通粉;专用粉;面团流变性;
- He makes a lot of dough at his new job. 他从新工作上赚很多钱。
- Great, all right, to be earning your own dough. 好啊,行啊,你要自己挣钱了。
- The dough shrank slowly in the cold air. 面团在冷空气中慢慢收缩了。
- dough rheology 面团流变
- She patted the dough into a flat cake. 她把面团轻轻拍成扁饼。
