1) single baking powder
碱性膨松剂
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) 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
4) 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
5) bulking agent without aluminum
无铝膨松剂
1.
Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the multi-factors-orthogonal test and analysis of range method.
研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方。
6) youtiao leavening agent
油条膨松剂
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