1) sour dough
酸性面团
1.
The baking process of sour bread produced by wheat bran was studied,and discussion on the fermentation liquid of wheat bran and flour ratio for sour dough,and the influence on sensory quality of the bread.
对麦麸酸面包制作工艺进行了研究,并针对酸性面团中小麦麸皮发酵液与面粉的配比及其对面包感官品质的影响进行了探讨。
2) sourdough
[英]['saʊədəʊ] [美]['saur'do]
酸面团
1.
The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;
提高冷冻酸面团中乳酸菌抗冻性的研究
2.
Lactobacillus paralimentarius 412 as a food-grade microorganism was isolated from a traditional sourdough collected from Handan Area,Hebei Province,China.
从酸面团中分离得到1株类食品乳杆菌(Lactobacillus parali mentarius)412,添加该菌株的面团在28℃发酵4h后的pH为5。
4) acidic oxygenous group on surface
表面酸性含氧基团
5) dough properties
面团特性
1.
Cassava starch and modified starch have lightly affected on dough properties.
研究淀粉及变性淀粉、谷朊粉对面团特性的影响。
2.
The more the amount of SSL is, the better the dough properties are.
通过面团特性分析,其各特性改善程度基本与添加剂的使用量呈线性增长。
3.
5% for the influence comparison on dough properties and bread-making quality.
5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。
6) dough stickiness
面团黏性
1.
Alcohol-soluble and water-soluble endosperm proteins were fractionated by SDS-PAGE to determine if these wheat varieties contained secalin protein of rye;their dough stickiness were tested;part of these varieties were detected by PCR to determine if they contained 1RS chromosomal segment.
用SDS-PAGE检测了70个小麦品种是否带有黑麦Secalin蛋白,并测试了它们的面团黏性,用PCR检测了部分品种是否含有1RS染色体片断,结果表明:70%的品种为1B/1R易位系;有54。
补充资料：面团期
分子式：
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
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