1) baking quality
焙烤品质
1.
Effect on flour baking quality by blending technology;
配粉对小麦粉焙烤品质的影响作用
2) bread baking properties
面包焙烤品质
3) baking food
焙烤食品
1.
Extraction of egg-white lysozyme and application in baking food;
溶菌酶的提取及其在焙烤食品中的应用
2.
This paper introduced the classification and characteristics of soybean protein,and the application situation,functional properties,nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点,以及在焙烤食品中的应用状况、功能特性和营养保健功能。
3.
This article discussed the characters of sweeteners and the application of sweeteners to baking food.
阐述了适宜焙烤食品使用的各种甜味料的特性及其在焙烤食品生产中的应用。
4) baking foods
焙烤食品
1.
Influence factors and extending measures to the shelf life of baking foods;
焙烤食品货架期的影响因素和延长措施
2.
This paper analyzed the hazard factors in the production of baking foods.
对焙烤食品生产中的危害因素进行了分析,对于不同产品,确立了原材料的验收、配料、烘烤、冷却、裱花装饰、包装及金属检测等关键控制点,并制定了相应的控制措施。
5) arsenic
[英]['ɑ:snɪk] [美]['ɑrsṇɪk]
焙烤食品
1.
Research on HG-AFS determination of micro amounts of arsenic in baked food;
氢化物发生-原子荧光法测定焙烤食品中的微量砷初探
6) baked food
焙烤食品
1.
The application of dietary fiber in baked foods
膳食纤维在焙烤食品中应用
2.
The function and principium between improver of dough and quick-freezing baked food are introduced in this article.
该文分析冷冻焙烤食品在制作和冷藏过程中存在问题;详细论述面团强化剂与速冻焙烤食品相互作用原理;并探讨面团强化剂对冷冻食品品质特性影响。
补充资料：焙烤设备加热原理
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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