1) bulking agent without aluminum
无铝膨松剂
1.
Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the multi-factors-orthogonal test and analysis of range method.
研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方。
3) leavening agent
膨松剂
1.
Study on the special cake aluminium-free composite leavening agent;
蛋糕专用无铝复合膨松剂的研究
2.
1,the best self-leavening flour formula was selected from different combinations of leavening agents by means of optimization method and the effect of each combination on quality of steamed bread made of self-leavening flour was analyzed and compared.
以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响。
3.
This paper utilizes the new-type compound leavening agent instead of the traditional AlK(SO4)_2,NaHCO_3 leavening agent to make fried dough sticks,meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products,so as to make them better than that made by traditional methods.
用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品。
4) youtiao leavening agent
油条膨松剂
6) single baking powder
碱性膨松剂
补充资料：食品膨松剂
在面包、饼干、糕点的焙烤过程中使面胚起发的食品添加剂。又称食品膨发剂、食品疏松剂。通常在和面时加入，受热分解后产生气体，形成均匀、致密的多孔性组织，使制品具有松软或疏脆的特点。酵母在发酵时虽也具有上述特点，但通常不作为食品添加剂对待。膨松剂主要有两种。①碱性膨松剂：碱性化合物如碳酸氢钠和碳酸氢铵，受热后分解，分别产生二氧化碳和氨气，使制品膨松。后者因有臭味等实际应用较少。②复合膨松剂：一般由碳酸盐类、酸类（或酸性物质）和淀粉等填充物 3部分组成。常用的碳酸盐是碳酸氢钠。酸性物质有柠檬酸、酒石酸、延胡索酸、乳酸、酸性磷酸盐和明矾(包括钾明矾和铵明矾)等。它们与碳酸盐反应，产生气体,起膨松作用,还可中和成品的碱性，克服碱性膨松剂的缺点。淀粉可增强保存性，防止吸潮、结块、失效，以及调节气体产生速度等作用。
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