1) tailored flour
专用粉
1.
Exploitation of tailored flour improver for making steamed bread;
馒头专用粉改良剂的开发
2.
The intent is to offer some references for technician engaged in research and develepment on the tailored flour improver for bread.
着重阐述了一种无溴盐面包专用粉改良剂开发的思路和方法,对从事面包专用粉改良剂研究和开发的技术人员起到一定的借鉴作用。
3.
Facing to the new national standard of wheat flour to be issued soon,corresponding measures,which should be taken in the respects of product positioning,wheat purchase and storage,wheat and flour blending,wheat processing technology,production of tailored flours and stability of quality,were presented.
针对小麦粉国家新标准的即将颁布,提出了制粉企业在产品的定位、小麦采购与存放、配麦与配粉、小麦加工工艺、专用粉生产及产品质量控制等方面应采取的应对措施。
2) special flour
专用粉
1.
Based on the problems,some appropriate measures are mentioned as the followings:the development of special flour for quick-frozen dumpling,its technology and additives etc.
为推动我国速冻食品工业的快速发展,叙述了我国速冻食品特别是速冻水饺的现状和存在的问题,并且针对存在的问题,分别从速冻水饺专用粉的开发、速冻水饺生产工艺和速冻水饺添加剂等3个方面提出了较为全面的解决方法及思路,同时展望了速冻水饺的发展方向。
3) special starch
专用淀粉
1.
The result of this research showed that the best mixture ratio of the special starch was:37.
研究结果表明,专用淀粉最佳配比为37。
4) tailored flour
专用面粉
1.
This paper expounds the technological problems in and the quality requirement of the tailored flour for making Chinese traditional wheat flour food-small steamed and stuffed buns (fermented) and dumplings (unfermented).
主要阐述了我国传统面制食品———小笼包子 (发酵型 )和饺子 (非发酵型 )速冻工艺技术问题和原料面粉品质要求 ,通过大量实验数据探索速冻面制食品最佳工艺参数和速冻食品专用面粉的品质指标 ,以期在大生产中加以验证和应用 ,提高速冻食品品
5) dumpling special flour
饺子专用粉
1.
Study of different additives'impact on the rheological properties of dumpling special flour;
不同添加剂对饺子专用粉流变特性影响的研究
6) Special purpose flour
小麦专用粉
补充资料：非法购买增值税专用发票、购买伪造的增值税专用发票罪
非法购买增值税专用发票、购买伪造的增值税专用发票罪：指违反国家发票管理法规，非法购买增值税专用发票或者购买伪造的增值税专用发票的行为。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条