1) oat bread
燕麦面包
1.
Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread
谷朊粉与沙蒿胶对于燕麦面包品质的影响
2) burgoo
[英][bɜ:'ɡu:] [美][bɝ'gu]
燕麦面粥
3) oat dough
燕麦面团
1.
Study on effect of sodium alginate on micro-structure of the oat dough and noodle quality
海藻酸钠对燕麦面团微观结构及其面条品质影响
2.
In this study, TGase and three kinds of extrogenous protein (gluten, soy protein, egg albumin) have been used to modify flour proteins for improving the functionality of oat dough, and the effects of TGase on the properties of three composite oat dough with 15% extrogenous proteins were also investigated.
但由于燕麦粉中的蛋白质组分不同于小麦粉蛋白,无法形成具有粘弹性的网络结构,不能赋予燕麦面团相应的加工特性,因而使其在烘焙产品以及面条等产品的制作中受到一定的限制。
3.
The thermomechanical and rheological properties of oat dough with different levels of extrogenous proteins (gluten, soy protein, egg albumin) were mainly analyzed using the Mixolab and the Rheometer in the present study.
通过酶流变分析仪(Mixolab)和动态流变仪(Pheometer)研究3种不同外源蛋白对燕麦面团体系热机械学和流变学特性的影响。
4) oat noodle
燕麦面条
1.
The issue used natural oat powder and high-gluten wheat flour as raw materials,to study different content of oat powder,different content and different viscosity of the sodium alginate,gluten improver and water to oat noodle texture effects.
以天然燕麦粉和高筋小麦粉为主要原料,研究不同添加量的燕麦粉、不同黏度和不同添加量的海藻酸钠、谷朊粉的添加量以及不同加水量对燕麦面条质构的影响。
6) Danish bread
丹麦面包
补充资料：黄金面包蟹
选用海蟹“棱子蟹”，此蟹肉质较单薄，壳与肉之间留有空隙，非常适合与面包一起。面包裹住蟹，再在其中加入芝士和牛奶，熟后奶香四溢。切开酥脆的面包，瞬间冒出热腾腾的带有芝士香味的热气。蟹肉完全吸收了芝士与牛奶的香味，壳隙间充斥着酱汁，一口咬下去，酱汁渗透蟹肉，实在诱惑非常。而外围的面包还可以当主食享用，不油不腻。
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