1) filling-containing frozen dough
包子冷冻面团
2) frozen dough
冷冻面团
1.
Analysis of influential factors on baking quality and stability of frozen dough-gassing power;
对冷冻面团稳定性及烘焙质量影响因素的分析——产气力
2.
Influence of yeast and process conditions on frozen dough production;
酵母和加工条件对冷冻面团生产的影响
3.
Factors influencing the quality of frozen dough;
影响冷冻面团质量的因素
3) frozen sweet dough
冷冻甜面团
1.
The influences of trehalose,shortening,salt,lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3.
本文主要采用 F3肖邦流变发酵仪研究了海藻糖、起酥油、食盐、面团温度和乳酸对冷冻甜面团的发酵特性(Hm、Hm′、CO2产气量)的影响作用。
4) Pre-proofed frozen dough
预醒发冷冻面团
5) frozen dough fermentation
冷冻面团发酵
1.
Both the emzymatic preparation of xylo-oligosaccharides(XO) and the application of XO in steamed bread made by frozen dough fermentation were studied in this paper.
本论文主要研究了低聚木糖的酶法制备工艺及其在冷冻面团发酵馒头中的应用。
6) baking frozen dough
焙烤冷冻面团
1.
Preparation of special oils for baking frozen dough
焙烤冷冻面团专用油脂的制备
补充资料：包子
①食品，用菜、肉或糖等做馅儿，多用发面做皮，包成后，蒸熟。②冶炼金属时盛金属溶液的器具。
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