1) sourdough
[英]['saʊədəʊ] [美]['saur'do]
酸面团
1.
The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;
提高冷冻酸面团中乳酸菌抗冻性的研究
2.
Lactobacillus paralimentarius 412 as a food-grade microorganism was isolated from a traditional sourdough collected from Handan Area,Hebei Province,China.
从酸面团中分离得到1株类食品乳杆菌(Lactobacillus parali mentarius)412,添加该菌株的面团在28℃发酵4h后的pH为5。
2) sour dough
酸性面团
1.
The baking process of sour bread produced by wheat bran was studied,and discussion on the fermentation liquid of wheat bran and flour ratio for sour dough,and the influence on sensory quality of the bread.
对麦麸酸面包制作工艺进行了研究,并针对酸性面团中小麦麸皮发酵液与面粉的配比及其对面包感官品质的影响进行了探讨。
4) sourdough noodle
酸面团发酵面条
1.
The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.
结果表明,发酵剂的发酵时间和添加量及杏仁皮添加量对酸面团发酵面条的最大剪切力的影响显著。
2.
For the first time ,putting the almond bran and spontaneous sourdough starter into the flour to determin their comprehensive role on the sourdough noodle.
本文研究了加州杏仁皮对面团流变学与热力学特性及对传统面条物化与质构特性的影响;并首次探讨了加州杏仁皮对酸面团发酵面条的影响;最后对比分析了加州杏仁皮对不同面条风味的影响。
5) spontaneous sourdough starter
自然发酵酸面团
1.
The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.
本实验主要在传统的面条工艺基础上,研究影响含有加州杏仁皮的经自然发酵酸面团(发酵剂)发酵的风味面条剪切质构特性的关键因素。
6) dough
[英][dəʊ] [美][do]
面团
1.
Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;
苦荞小麦混合粉面团的微观结构和粘弹性
2.
Study on the electric resistance changes during dough fermentation for Chinese steamed bread;
馒头面团发酵过程中电阻的变化
3.
The Effect of Sheeting on Dough Lateral - axial Stress Characteristics;
压延对面团纵横向拉伸应力特性的影响
补充资料：面团期
分子式：
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
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