1.
Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;
添加膳食纤维对面团特性及面包品质的影响
2.
Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality
羧甲基纤维素钠对面团特性及面包品质的影响
3.
Effects of Four Kinds of Hydrocolloids on Characteristics of Dough
四种常见亲水胶体对面团特性的影响研究
4.
The Effects of Konjac Glucomannan and Its Derivatives on Dough Performance and Bread Quality
魔芋葡甘聚糖及其衍生物对面团特性及面包品质的影响
5.
Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;
贮藏蛋白组份对小麦面团特性与食品加工品质的影响
6.
Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough
低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究
7.
Effect of Stachyose on Wheat Dough Rheological Properties
水苏糖对面团流变学特性影响的研究
8.
Micellization of Quaternary Ammonium Dimeric Surfactants in Aqueous Solution and the Micellar Properties;
季铵盐二聚表面活性剂在水溶液中的胶团化行为及胶团特性
9.
Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;
抗性淀粉对面团流变学特性及加工品质的影响
10.
Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties
酶改性蛋黄粉对面团流变学特性的影响
11.
The Effect of Triticale Dietary Fiber on Dough Farinographic Properties
黑小麦膳食纤维对面团粉质特性的影响研究
12.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响
13.
Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread
乳化油脂对面团流变特性和馒头品质的影响
14.
EFFECTS OF MICROWAVE-TREATED SOYMILK ON FERMENTATION PROPERTIES OF DOUGH OF MANTOU
微波处理豆浆对馒头面团发酵特性影响的研究
15.
A higher content of gluten will not guarantee good baking quality.
但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。
16.
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究
17.
The instruments widely used in practice for the determination of the theological properties of dough can be divided into recording dough kneaders and tensile testers.
在实践中广泛用于确定面团热力学特性的仪器可以分成纪录面团混合机和张力测试仪。
18.
The Forming Mechanism of Resistant Starch and Its Effect on Rheological Property of Dough;
抗性淀粉形成机理及对面团流变学特性影响研究