1) sweet dough
鲜面团
2) fresh-keeping dough
保鲜面团
1.
Extract of eleocharis tuberosa peel (EETP),compared with potassium sorbate and nisin, were added into fresh-keeping dough to detect their antibacterial effect at various concentrations.
将不同浓度的荸荠皮提取物(EETP)和山梨酸钾、乳酸链球菌素(Nisin)添加到保鲜面团进行抗菌实验。
3) a fresh batch of dough
一团新鲜生面
4) fresh bluntsnout bream
冰鲜团头鲂
1.
The Q value of fresh bluntsnout bream decreased greatly in the fist 6 days and became gentleness during the rest storage days.
结果表明:从1 kHz增大到20 kHz,冰鲜和解冻团头鲂的阻抗均随着频率的增大而减小,冰鲜团头鲂的阻抗相对变化Q值明显大于解冻团头鲂。
5) dough
[英][dəʊ] [美][do]
面团
1.
Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;
苦荞小麦混合粉面团的微观结构和粘弹性
2.
Study on the electric resistance changes during dough fermentation for Chinese steamed bread;
馒头面团发酵过程中电阻的变化
3.
The Effect of Sheeting on Dough Lateral - axial Stress Characteristics;
压延对面团纵横向拉伸应力特性的影响
6) wheat dough
面团
1.
Study on effect of Vc on wheat dough properties;
维生素C对面团特性影响研究
2.
The objectives of this study were to establish a suitable protocol for determining Tg values of wheat dough with differential scanning calorimeter (DSC), and to investigate the impacts of water content and food additives on the glass transition temperature of the wheat dough.
本研究利用差示扫描量热仪探讨了适用于面团玻璃化转变温度测量的扫描程序、研究了水分含量及若干食品添加剂对面团玻璃化转变温度的影响规律。
3.
The effects of soy protein as a nutritional additive used in wheat dough on physical properties of wheat dough and baking properties of bread were explored.
为探索大豆蛋白作为营养补充剂在面包中应用时,对面团物理特性和焙烤特性产生的影响,该文考察了不同种类的大豆蛋白制品,包括大豆分离蛋白、灭酶全脂粉、活性全脂粉、活性脱脂粉、灭酶脱脂粉对面团粉质特性、拉伸特性和焙烤特性的影响。
补充资料：鲜蔬酿鲜鱿
菜 名： 鲜蔬酿鲜鱿
主 料： 鲜鱿鱼（中）2只，椰菜叶6片，甘笋、白萝卜、青瓜各1/2条，金菇1两（约40克），姜2片，盐适量。
配 料： 汁料：醋2汤匙，糖、生抽各1茶匙，盐1/3茶匙。
做 法： 1、鲜鱿鱼去头，洗净，鱿鱼身保持圆筒状，触须洗净留用。2、鱿鱼筒、触须分别放入滚水中氽至刚熟，沥干水分；椰菜叶放入加盐滚水中焯软，沥干水分备用。3、甘笋、白萝卜去皮切筷子条状，金菇切去根部，姜片切丝，青瓜去瓤切条；全部材料放滚水中氽水，即捞起，沥干。4、椰菜叶铺开，放上（3）的蔬菜料及鱿鱼触须，卷上成长卷状，酿入鱿鱼筒内。5、酿好的鱿鱼筒放入加盐开水内，用碟轻压着，使之浸于水里约1小时。6、酿鱿鱼横切约5厘米长段，上碟，进食时淋上调匀的汁料即成。
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