1) Bulk
[英][bʌlk] [美][bʌlk]
膨松
1.
Development and Research of the Bulky Tussah Silk Fabric;
柞蚕膨松丝织物的开发与研究
2) leavening agent
膨松剂
1.
Study on the special cake aluminium-free composite leavening agent;
蛋糕专用无铝复合膨松剂的研究
2.
1,the best self-leavening flour formula was selected from different combinations of leavening agents by means of optimization method and the effect of each combination on quality of steamed bread made of self-leavening flour was analyzed and compared.
以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响。
3.
This paper utilizes the new-type compound leavening agent instead of the traditional AlK(SO4)_2,NaHCO_3 leavening agent to make fried dough sticks,meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products,so as to make them better than that made by traditional methods.
用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品。
3) bulkiness
[英]['bʌlkinis] [美]['bʌlkɪnɪs]
膨松度
1.
Characterization & EIB testing of the bulkiness property of yarn:1.the notion and the testing of bulkiness;
纱线膨松性能的表征与EIB测试:1.膨松度的概念与测试
2.
Characterization & EIB testing of the bulkiness property of yarn: 2. the relationship between the texturing parameters and the bulkiness of the differential shrinkage filaments air-jet textured yarn;
变形纱线膨松性能的表征与EIB测试:2.工艺参数与膨松度的关系
3.
This paper compares the bulkiness of degummed bulk silk with that of bulk silk.
本文对精练前后桑蚕膨松丝膨松度进行比较，发现用戊二醛固肢能提高桑蚕膨松丝的膨松度，并且从戊二醛溶液的浓度、pH值、固胶方式、黄变程度等方面来探讨最佳固胶条件。
4) bulkness
膨松特性
1.
Discussion on sample weight determining in bulkness test;
中空纤维膨松特性测试时试样量的确定方法探讨
5) Bulkiness
[英]['bʌlkinis] [美]['bʌlkɪnɪs]
膨松性
1.
On Influence of Soluble Dietary Fiber on Bulkiness of Low-energy Cake;
水溶性膳食纤维对低热能蛋糕膨松性的影响
6) bulky yarn
膨松丝
1.
A further technofogical experiment is made in weft knitting with real siili bulky yarn.
对真丝膨松丝在纬编及经编上作进一步工艺试验，并对加工技术和织物的性能测试作讨论和分析，从而介绍了膨松丝针织产品的开发前景。
补充资料：碱性膨松剂
分子式：
CAS号：
性质：只含碳酸盐或酸式碳酸盐的膨松剂。主要是碳酸钠及碳酸氢钠。除单独用作膨松剂外，还可作为复合膨松剂的基料。因为是碱性物质，使食物显碱性，影响口味，拌料不均，还会产生黄斑，影响食物外观。碱性也容易破坏维生素，降低食品的营养价值，但其价格低廉，保存性、稳定性较好，所以仍广泛用作膨松剂。
CAS号：
性质：只含碳酸盐或酸式碳酸盐的膨松剂。主要是碳酸钠及碳酸氢钠。除单独用作膨松剂外，还可作为复合膨松剂的基料。因为是碱性物质，使食物显碱性，影响口味，拌料不均，还会产生黄斑，影响食物外观。碱性也容易破坏维生素，降低食品的营养价值，但其价格低廉，保存性、稳定性较好，所以仍广泛用作膨松剂。
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