2) corn-germ bread
玉米胚芽面包
3) soft corn bread
玉米软质面包
1.
Using corn powder instead of wheat powder,the influence of corn flour amount,the amount of yeast,and dough conditioner on the quality of soft corn bread were studied.
研究了添加玉米软质面包的生产工艺及操作参数,探讨了玉米粉添加量、酵母用量、复合面团改良剂等因素对面包品质的影响,分析得出低糖高纤维玉米软质面包生产的适宜配方和工艺条件为:玉米粉10%,酵母2。
4) maize flour
玉米面粉
1.
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。
2.
Under the conditions of basicity and heating,a new multipurpose adhesive by reaction of weat flour or maize flour with hydrogen peroxide in the presence of a small amount chemical addition agent is studied.
以小麦面粉或玉米面粉作原料，在碱性、加热的条件下，用过氧化氢作氧化剂，并加入少量添加剂，制出了稳定性高，粘接力强，干燥时间短，成本低，用途广的氧化面粉胶。
3.
The formulation and preparation of the quick-drying maize flour adhesives were studied.
主要介绍冷制快干型玉米面粉粘合剂的配方、制备工艺。
5) corn noodles
玉米面条
1.
With cornmeal as raw materials,a kind of flavorful sour corn noodles was produced through a series of processes of grinding,fermentation,shaping and boiling.
以玉米面为原料,通过研磨、酵母发酵、成型、熟化等工艺,制成具有可口酸味的玉米面条。
6) corn noodle
玉米挂面
1.
Study on the process of corn noodle by pregelatinization technique;
预糊化工艺制作玉米挂面的研究
补充资料：奶油玉米面包
取1碗玉米粉，2碗烧开的鲜牛奶，加1个鸡蛋，1匙盐，1匙糖，2匙面包屑。
将玉米粉散进煮开了的牛奶中，不断搅拌，以免结成疙瘩。添加奶油后搅起泡沫，加进调好的蛋黄后继续搅起泡沫。将盐、糖及面包屑加到上述混合配料中，再细搅拌，最后加进搅起泡沫的蛋清，放进预先涂上油加热的小煎锅内，在热烤炉内204?218℃温度下烤30min。热冷食用均可，温热时食用，面包异常松软、味香。此品的新意及风味营养特点，在市场上作小吃经营深受消费者欢迎。
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