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- 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。
- Effects on Defatted Soybean Flour of Paste Rheological Properties and Its Application in Bread Baking 脱脂豆粉对面团性质的影响及在面包焙烤中的应用
- Effect of peroxidized lipids in defatted soybean flour on the gelling properties of soybean protein isolate 过氧化脂质对分离蛋白凝胶性质的影响
- Keywords defatted soybean flour;polysaccharide;graft reaction;fat replacer;acute toxicity; 脱脂大豆粉;多糖;接枝反应;脂肪替代品;急性毒性;
- defatted soybean flour 脱脂大豆粉
- defatted soybean flour (DFSF) 脱脂大豆粉
- The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean floor to wheat flour were studied. 摘要将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
- High quality steamed bread was made with adding a proper quantity of baking soybean flour (defatted at low temperature) or dietary fiber made from soybean hulls. 实验证明适量添加低温脱脂豆粉、大豆豆皮膳食纤维均可制作品质优良的馒头;
- Soybean flour was defatted by hexane at room temperature, and high lipoxygenase (LOX) activity flour was attained.Different LOX activity flour was obtained with varying dry heating time. 摘要以大豆为原料，通过常温下正己烷浸提去油，得到高脂肪氧合酶活力的豆粕，采用不同干热程度处理得到酶活不同的豆粕，进而以碱溶酸沉法制备分离蛋白。
- Adding certain percentage of defatted soybean protein to the common flour, such as instant noodles, fine dried noodles, rice-flour noodles, to make high protein and nutrient foods. 添加一定比例的脱脂蛋白到普通的面制品里，如方便面、精细挂面、米粉中，制作高蛋白和营养的食品。
- Lipoxygenase in defatted soybean meal was denatured by dry heating treatment. 通过干热处理对脱脂豆粕中脂肪氧合酶进行灭活。
- Beijing where has sells the earthenware cooking pot earth soybean flour? 您的位置：我也知道>生活>美食/烹饪>北京哪里有卖砂锅土豆粉呢？
- The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied. 采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
- In this paper,oligosaccharides in soybean flour were determined by HPLC on an ODS column,us ing pure water as eluent. 本文用ODS柱，以纯水为洗脱液，高效液相色谱法（HPLC）测定了大豆粉中的低聚糖。
- The foaming and oil sorption capacities,foamability stablity of the peanut meal were better than that of soybean flour. 脱脂花生蛋白粉的起泡性、吸油性、泡沫稳定性优于大豆蛋白粉，蛋白质、脂肪、含硫氨基酸含量高于大豆蛋白粉，但赖氨酸偏低。
- The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application. 研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
- Lvdagunr ( Glutinous Rice Rolls with Sweet BeanFlour):also called Pastry Made of Soybean Flour, is anold Beijing snack. 驴打滚：又称豆面糕。是北京小吃中的古老品种之一。
- Defatted soybean flour-hydrolyzed starch(DE=11.0) graft was used as fat replacer.The fat replacer was successfully used in mayonnaise to replace about 70% of the fat. 以脱脂大豆粉为原料,与水解玉米淀粉通过接枝反应加工成复合物,从而得到成本低、热量低的脂肪替代产品。
- The corn flour, cassava flour and rice flour combined separately with wheat flour and soybean flour were used as main breadstuffs for the panification. 选用玉米粉、木薯粉、大米粉,分别与小麦粉和大豆粉配合,制作了成本低廉、芳香可口、营养丰富的复合面包。
- Among 5kinds of nitrogen sources,the peptone was best,followed by yeast extract,bean cake powder and soybean flour and （NH4）2SO4 was worst. 在5种氮源中，蛋白胨最好，酵母膏、豆饼粉和黄豆粉次之， （NH4）2SO4最差；
