1) dough attenuation
面团变稀
2) dough rheology
面团流变
1.
The effect of the Xanthan Gum on the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and its correlation to them were studied in this paper.
研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及黄原胶对它们的影响的相关性,结果表明黄原胶对面筋的形成随着添加量的增加先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失,改善了面条的质构特性。
2.
This paper studies the effect of the Xanthan Gum to the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and the correlation between them.
研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及黄原胶对它们的影响的相关性,结果表明黄原胶对面筋的形成先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失,改善了面条的质构特性。
3) dough rheology
面团流变学
1.
The effect of enzyme on dough rheology property;
酶制剂对面团流变学特性的影响
2.
This article was mainly emphasized on the dough rheology definition, three kinds of mensuration, application on the food processing industry and making some prospects on the future study on dough rheology properties.
着重介绍面团流变学的定义、3种流变学测定方法和在食品加工中的应用,以及对未来面团流变学研究的展望。
3.
The research of dough rheology is based on the rheological measurements.
面团流变学的研究是建立在流变学测量的基础上,主要研究面团的流变学特性与面制品关系的科学。
4) rheological properties of dough
面团流变性
1.
The effect of glutathione on the rheological properties of dough were investigated.
研究了酵母中谷胱甘肽对面团流变性质的影响。
5) Dough rheological properties
面团流变学特性
1.
Effect of low molecular gluten subunits (LMW-GS) on dough rheological properties;
小麦低分子量麦谷蛋白亚基与面团流变学特性关系的研究
2.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
6) dough rheological characters
面团流变特性
1.
Seventy six CMS (cytoplasm male sterile) hybrids were obtained from six T type sterile lines and four K type sterile lines, and five hybrids from six common wheat cultivars, with the objectives to understand the expression of grain protein contents and dough rheological characters of hybrid wheats in F 1 and F 2 generations.
选用 6个 T型不育系及其相应的保持系与 5个恢复系配制了 30个 T质杂种和 30个相应的 A质杂种、选用 4个 K型不育系及其保持系与 2个 K型恢复系配制了 8个 K质杂种和 8个相应的 A质杂种、选用 6个普通品种配制了 5个化杀组合 ,以研究杂种小麦籽粒的蛋白质含量和面团流变特性在 F1和 F2 中的表现。
补充资料：面团
1.见"面团团"。
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