1) baking soybean flour
低温脱脂豆粉
1.
lt is proven in the paper that the high quality steamed bread can be made with the proper quantity baking soybean flour.
实验证明,添加适量的低温脱脂豆粉可制作品质优良的 馒头;低温脱脂豆粉可作为改良剂提高馒头和面粉的品 质;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。
2.
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;适量低温脱脂豆粉、大豆豆皮膳食纤维均可作为改良剂提高馒头和面粉的品质、有效地延缓馒头老化;且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
2) low-temperature defatted soy flour
低温脱脂大豆粉
1.
In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process.
本文应用德国布拉本德DSE-25型双螺杆挤压实验室工作站,以低温脱脂大豆粉(SF)、低温脱脂花生粉(PF)和小麦谷朊粉(WG)三种植物蛋白为原料,在前人优化的高水分挤压工艺基础上,考察了蛋白种类及不同配比对挤压组织化系统参数(扭矩和压力)和产品特性(色泽、质构、吸水率和体外消化率)的影响。
3) cooled defatted soybean meals
低温脱脂大豆粕
1.
Extraction effect of soybean oligosacchride in various solvents was compared using cooled defatted soybean meals as raw material.
本文以低温脱脂大豆粕为原料 ,比较了多种溶剂对大豆低聚糖的浸提效果 ,确定较优的浸取条件为 :1 %Na2 CO3,温度 55℃ ,时间 2h 。
4) low-temperature defatted peanut flour
低温脱脂花生粉
1.
In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process.
本文应用德国布拉本德DSE-25型双螺杆挤压实验室工作站,以低温脱脂大豆粉(SF)、低温脱脂花生粉(PF)和小麦谷朊粉(WG)三种植物蛋白为原料,在前人优化的高水分挤压工艺基础上,考察了蛋白种类及不同配比对挤压组织化系统参数(扭矩和压力)和产品特性(色泽、质构、吸水率和体外消化率)的影响。
5) degreased soybean powder
脱脂豆粉
1.
Studies on the zymolysis and fermentation of degreased soybean powder;
脱脂豆粉酶解与发酵的研究
2.
Enzymatic hydrolysis technology on degreased soybean powder with different proteases
不同蛋白酶对脱脂豆粉酶解条件的研究
6) defatted soy flour
脱脂大豆粉
1.
Influence of defatted soy flour on bread nourishment and processing characteristic;
脱脂大豆粉对面包品质及加工特性的影响
2.
Using defatted soy flour as raw material,the modified soy protein were prepared in microwave oven.
以低温脱脂大豆粉为原料,采用微波加热方式制备接枝改性大豆蛋白。
3.
The solubility, viscosity, hydrophobicity of modified defatted soy flour were discussed.
采用了酰化试剂A、酰化试剂B、交联剂和表面活性剂改性脱脂大豆粉,研究了各种方法改性对脱脂大豆粉蛋白质的溶解性、粘度和疏水性的影响。
补充资料：胨[番木瓜蛋白酶消化大豆粉制备]
CAS: 91079-46-8
中文名称: 胨[番木瓜蛋白酶消化大豆粉制备]
英文名称: Peptone from soya bean flour papain-digested
中文名称: 胨[番木瓜蛋白酶消化大豆粉制备]
英文名称: Peptone from soya bean flour papain-digested
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