1) low-protein steamed bread
低蛋白馒头
1.
The effect on the water retention of low-protein steamed bread of water retention agent was studied in this paper.
主要研究几种常用水分保持剂对低蛋白馒头水分保持效果影响,并通过正交实验确定几种水分保持剂最佳添加量,即:卵磷脂0。
2) Southern streamed bread
低筋粉馒头
3) steamed bread
馒头
1.
Effect of wheat and wheat flour quality on steamed bread;
小麦及其面粉品质对馒头品质的影响
2.
Judgement system and measures of steamed bread quality;
馒头的品质评价体系及方法
3.
Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread;
不同碳链长度脂肪酰乳酸钠对馒头作用效果研究
4) steamed-bread
馒头
1.
Relationship between microbe amount and security of steamed-bread;
馒头的微生物指标与安全性
2.
Under these amounts, the quality of steamed-bread can be improved.
2%、葡萄糖氧化酶20mg/kg、脂肪酶50mg/kg、α-淀粉酶5mg/kg时馒头品质优良,为小麦品种优选、制粉等环节控制优质馒头的工业化生产提供了一定的参考。
3.
In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.
将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。
5) steam bread
馒头
1.
Effect of proofing temperature and relative humidity on sensory evaluation of steam bread;
醒发温湿度对馒头感官评定影响
2.
To investigate the oat whole meal food processing quality,the oat whole meal,the Artemisia sphaerocerphala kraschen(ASK) seed powder and vital gluten were used to study the oat whole meal bread,steam bread,and frozen dough processing quality.
为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性,以燕麦全粉为原料,研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。
3.
In the twenty century,there were limited research results on the request for wheat flour,the quality evaluation method and the relationships between wheat kernel property and steam bread quality.
馒头是我国主要食品之一 ,消费量和面条相当 ,且南方的消费量还在逐年增长。
6) steamed bun
馒头
1.
Based on the result of classification of Chinese steamed bun,it was investigated that the relationships between 14 wheat flours and steamed bun of three basic types.
以14种面粉样品为材料,对应主食馒头的3种基本类型进行试验,探讨面粉蛋白质含量与主食馒头品质之间的关系。
2.
The key equipment of producing steamed bun is automatic placing machine,the working principle of automatically placing,the moving contrail of steamed bun and the structure and installation feature of the machine were discussed.
论述了工业化生产馒头的关键设备———馒头摆放机自动摆放的工作原理、馒头的运动轨迹及该机的结构、安装特点。
3.
In this paper,the effects of several surface active agents on the volume and the hardness of steamed bun is discussed,some suitable surface active agents and the optimum prescriptions for steamed bun are found out.
探讨了几种表面活性剂对馒头体积、硬度等的影响。
补充资料：馒头
一种用面粉发酵蒸制而成的面食：肉馒头。
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