1) shortening
[英]['ʃɔ:tnɪŋ] [美]['ʃɔrtṇɪŋ]
缩短;起酥油
2) shortening
[英]['ʃɔ:tnɪŋ] [美]['ʃɔrtṇɪŋ]
起酥油
1.
Sandiness cause of shortening with tallow as the main raw material;
牛油基起酥油的起砂原因初探
2.
Improving sandiness of beef tallow-based shortening by interesterification;
酯交换法改善牛油基起酥油起砂的初步研究
3.
The problem occurred during processing,storage,transportation and usage of margarine and shortening products,including changes in POV?MP?AV?appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described.
为了进一步探讨人造奶油、起酥油品质劣化的原因 ,对人造奶油、起酥油产品在加工、储存、运输和使用过程中可能发生的油脂氧化、混合脂肪分级、脂晶体网络破坏等反应 ,从而导致产品过氧化值、熔点、酸值、色泽、光泽及功能性的改变进行陈述 ,并提出防止人造奶油、起酥油品质劣化的途径和方法。
3) fluid shortening
流态起酥油
1.
Effects of fluid shortening on the baking properties of frozen bread doughs;
流态起酥油对冷冻面团烘焙特性的影响研究
2.
The major factors in the process of fluid shortening specially formulated for frozen dough and microstructure of frozen doughs using different shortenings after being stored for 30 days at -18℃were studied in this paper.
为了生产冷冻面团专用流态起酥油并考察流态起酥油对冷冻面团微结构影响,在二次冷却法生产流态起酥油基础上应用中心组合设计,采用响应面分析法,研究搅拌速度,急冷温度,老化时间对流态起酥油相稳定性和流动性影响,使用扫描电子显微镜观察使用流态起酥油后冷冻面团微结构,结果表明:(1)使用二次冷却程序制作流态起酥油过程中急冷程序对产品稳定性影响很大,必须严格控制急冷温度和速度;急冷对流态起酥油流动性影响不大,当搅拌速度为70 rpm,老化时间为1。
4) hydrogenated shortening
氢化起酥油
5) fungistatic shortening
抑霉起酥油
6) vegetable shortening
植物油制起酥油
补充资料：缩短
1.使原有长度﹑距离﹑时间变短。
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