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- heated soybean flour 加热的大豆粉
- 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？
- 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。
- 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。
- 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；
- The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably. 低温脱脂豆粉与维生素C对改善馒头品质具有显著的协同改良作用,可作为良好的馒头品质复合改良剂。
- And are in the glycine and soybean flour and cornmeal as a nitrogen source and starch as a carbon source the best mycelial growth potential. 并且，都是在以甘氨酸和黄豆粉作为氮源和以玉米面和淀粉作为碳源菌丝生长势最强。
- The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour. 且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
- 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;
- The main product include: ISP , enzyme ISP, SPC, functional soybean protein ,de-fatted soybean flour, soybean embryo, soybean oil ,white flakes, and feed meal . 主要产品有：大豆分离蛋白、大豆酶解蛋白、大豆浓缩蛋白、功能性蛋白、脱脂脱腥豆粉、大豆胚、大豆油、低变性豆粕、高变性豆粕等系列产品。
- 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 Paper relates the characteristics of traditional production and super-micro milling process of soybean flour, introduces the application of soy super-micro flour for food industry emphatically. 本文阐述了大豆的传统加工方法和超微细精粉的加工工艺及特点。重点介绍了大豆超微细精粉在食品工业中的应用。
- A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread. 对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
- 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。
- 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。
- Heat sometimes causes a prickly rash on the skin. 热有时使皮肤上生剌痛的疹子。
- The results showed that wet gluten content and Zeleny sedimentation value of the mixed flour decreased gradually with the increase of the three kinds of soybean flours. 结果表明:随着全脂豆粉、脱脂豆粉及大豆蛋白使用量的增加,小麦粉湿面筋含量与沉降值逐渐下降,馒头的比容逐渐减小,品质逐渐变差;
- The system works on the principle that heat rises. 该项装置是按照热力上升的原理运转的。
