1) bowl in the shape of a steamed bun
馒头形碗
2) square-steamed bun
方形馒头
3) boultin
馒头形饰
4) plate steamed bread shaper
盘式馒头成形机
1.
The moulding analyses of the horizontal plate steamed bread shaper and vertical plate steamed bread shaper were made respectively and the problems of two kinds of shapers in design were also found in the paper.
分析了水平盘式馒头成形机和垂直盘式馒头成形机的造型情况，通过分析了解了两种成形机在造型上存在的问题，主要原因是在设备设计中，未将产品造型设计引入到产品的整个设计和生产中，致使设备显得呆板、杂乱。
5) steamed bread
馒头
1.
Effect of wheat and wheat flour quality on steamed bread;
小麦及其面粉品质对馒头品质的影响
2.
Judgement system and measures of steamed bread quality;
馒头的品质评价体系及方法
3.
Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread;
不同碳链长度脂肪酰乳酸钠对馒头作用效果研究
6) steamed-bread
馒头
1.
Relationship between microbe amount and security of steamed-bread;
馒头的微生物指标与安全性
2.
Under these amounts, the quality of steamed-bread can be improved.
2%、葡萄糖氧化酶20mg/kg、脂肪酶50mg/kg、α-淀粉酶5mg/kg时馒头品质优良,为小麦品种优选、制粉等环节控制优质馒头的工业化生产提供了一定的参考。
3.
In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.
将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。
补充资料：馒头
一种用面粉发酵蒸制而成的面食：肉馒头。
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