1) cold-stored dough
冷藏面团
1.
The cold-stored dough refers to an instant staple food which is placed in a special packing container and stored under a cold storage condition for 1~3 months at least.
冷藏面团是指将预先调制好的各种生面团置于一种特殊的包装容器中,在冷藏条件下可储藏1~3个月的方便主食产品,产品最大的特点就是:营养、卫生、方便。
2) frozen dough
冷冻面团
1.
Analysis of influential factors on baking quality and stability of frozen dough-gassing power;
对冷冻面团稳定性及烘焙质量影响因素的分析——产气力
2.
Influence of yeast and process conditions on frozen dough production;
酵母和加工条件对冷冻面团生产的影响
3.
Factors influencing the quality of frozen dough;
影响冷冻面团质量的因素
3) general refrigerated ship
全面冷藏船
4) frozen sweet dough
冷冻甜面团
1.
The influences of trehalose,shortening,salt,lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3.
本文主要采用 F3肖邦流变发酵仪研究了海藻糖、起酥油、食盐、面团温度和乳酸对冷冻甜面团的发酵特性(Hm、Hm′、CO2产气量)的影响作用。
5) Pre-proofed frozen dough
预醒发冷冻面团
6) frozen dough fermentation
冷冻面团发酵
1.
Both the emzymatic preparation of xylo-oligosaccharides(XO) and the application of XO in steamed bread made by frozen dough fermentation were studied in this paper.
本论文主要研究了低聚木糖的酶法制备工艺及其在冷冻面团发酵馒头中的应用。
补充资料：面团团
1.形容脸面圆胖。
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