1) bread baking quality
面包烘焙品质
1.
The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied.
从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖,然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中,研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。
2) breadmaking quality
面包烘焙品质
1.
Pentosan prepared from wheat bran was added into two different kind of wheat flour in different amount in order to study the effect of wheat bran pentosan on dough and breadmaking quality.
从小麦麸皮中制备戊聚糖,将其分别以不同的比例添加到两种筋力不同的面粉中,以研究其对面团特性及面包烘焙品质的影响。
3) bread-baking quality characters
面包烘焙品质性状
1.
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用３８个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
4) baking bread
烘焙面包
1.
Clustering GeneticAlgorithm based on the clustering of the hidden units activation values is used to implement the rule extraction forbaking bread quality classification.
提出了一种基于Gabor滤波器和神经网络规则抽取的烘焙面包品质分类方法。
5) baking quality
烘焙品质
1.
Effect of glucose oxidase compound conditioner on baking quality of flour;
葡萄糖氧化酶复合改良剂对面粉烘焙品质改良效果的验证实验
6) bread baking properties
面包焙烤品质
补充资料：烘焙芦笋
烘焙芦笋
材料：
1束芦笋、7盎司黄油、8盎司新鲜的乳酪、8盎司栽植的蘑菇、2个鸡蛋、1个柠檬、少许食盐、胡椒粉
作法：
1、仔细清洗蘑菇。加入水、柠檬汁和食盐并用小火烹调。
2、准备好芦笋并把它们系成一束 。把它们放在盐水里煮一会使它们变成易碎的 。
3、打两个鸡蛋。把鸡蛋黄放入一个小罐里并加上少量水。搅拌之后，加入蘑菇，逐量加入黄油。
4、不断搅拌并加入8盎司新鲜乳酪。
5、混合乳酪加入到沙司。用芦笋装饰成玫瑰形。
6、在烤箱里烘栲几分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。