2) Steamed bread quality
馒头品质
1.
Effect of wheat flour on steamed bread quality;
小麦粉对馒头品质的影响
2.
Effects of diacetyl tartaric acid ester of monoglycerides on the Chinese steamed bread quality;
双乙酰酒石酸单甘酯对馒头品质改良作用的研究
3) quality of steamed bread
馒头品质
1.
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
4) steamed bread
馒头品质
1.
Effect of the germ content in flours on helogical properties of dough and quality of steamed bread;
面粉中胚芽含量对面团流变学特性及馒头品质的影响研究
2.
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白,来研究其对小麦粉及馒头品质的影响。
5) bread-making machine
馒头加工机
1.
The function and components of bread-making machine were provided in this paper.
本文概述了馒头加工机的功用及组成;分析了馒头加工机主要零、部件结构的设计依据;详细介绍了馒头加工机主要零、部件结构设计原理、方法及过程。
6) northern-style steamed bread quality
北方馒头品质
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