1) Chinese northern steamed bread
北方馒头
1.
The quick-frozen production technology of Chinese northern steamed bread was investigated by orthogonal array design and fuzzy comprehensive evaluation.
利用正交试验设计及模糊综合评价等方法对北方馒头的速冻生产工艺进行研究。
2) northern-style steamed bread quality
北方馒头品质
3) square-steamed bun
方形馒头
4) southern steamed bun
南方馒头
1.
The research on influence of the additives on the southern steamed bun has been done,according to the result,the best prescription is Vitamin C 0.
根据实验结果,速冻南方馒头的最佳添加剂配方为VC 0。
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：北方
①北。②北部地区，在我国一般指黄河流域及其以北的地区。
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