1) proofing
[英][pru:f] [美][pruf]
醒发
1.
The proofing process of fast fermented bread has been studied, it indicated that the optimal proofing temperature was 32～34 ℃.
:对快速发酵法生产面包的醒发工艺进行了研究 ,通过实验确定面包快速发酵的最佳醒发温度为 32～ 34℃ 。
2.
at 30℃,1∶1 the ration of fresh flour to fermented flour,40%water up to fresh flour and proofing with a 20 min at 40℃,will obtain better steamed bread quality.
结果表明：鲜酵母用量为０５％，第一次和面加水量为４５％，一次发酵温度为３０℃，发酵时间为４ｈ，二次和面新面粉量与醪面比为１∶１，加水量为新面粉量４０％，醒发温度为４０℃，醒发时间为２０ｍｉｎ时，馒头品质较好。
2) proofing temperature
醒发温度
1.
Effect of proofing temperature and relative humidity on sensory evaluation of steam bread;
选择对馒头醒发起关键作用两个关健因素:温度和相对湿度,以感官评分作为指标,找出较佳醒发温度和醒发相对湿度;结果表明,馒头醒发时最佳条件为:醒发温度40℃,醒发相对湿度85%。
3) postponed fermentation
延时醒发
1.
The changes of temperature in the course of freezing and defrosting for postponed fermentation breads dough was studied.
研究了延时醒发面包面团的冷冻、解冻过程中温度的变化 ,通过单因素和正交试验确定了延时醒发面包最佳生产工艺条件 :面团 - 10℃冷藏 36h、0℃解冻 75min、80 %RH 34℃醒发 15 0min ;面团 - 15℃冷藏 4 8h、5℃解冻 80min、80 %RH ,32℃醒发 170min。
4) wake-up
[英]['weɪk,ʌp] [美]['wek,ʌp]
触发唤醒
5) the time of fermentation
醒发时间
1.
The effect of different internal structure of Chinese steamed bread on the sensory quality is researched by changing the time of fermentation.
通过改变醒发时间蒸制馒头,研究不同馒头内部结构对其感官品质影响。
6) dough recovery
(面团)醒发
补充资料：儆醒
1.警诫而使醒悟。
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