1.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
2.
The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;
提高冷冻酸面团中乳酸菌抗冻性的研究
3.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
4.
By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs.
通过使用更复杂的复合微生物,面包师能生产特色的面包,如酸面团面包
5.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
6.
Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough
旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布
7.
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
8.
Influence of acid oxidation on functional groups on surface of carbon spheres
酸氧化处理对碳球表面基团含量的影响
9.
Synthesis of new kinds of polymeric surfactants with sulfonic group
新型带有磺酸基团的高分子表面活性剂的制备
10.
First, Asc is oxidized to DHAsc by oxygen present in the dough.
第一,在面团中氧气的存在条件下将抗坏血酸氧化成脱氢抗坏血酸。
11.
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
12.
Decreases in dough development time and dough stability, as shown in farinograms, clearly reveal the addition of cysteine.
面团伸展的时间及其稳定性的下降很清楚地表明了该面团中添加了半胱氨酸。
13.
The Synthesis of New Carboxylate Gemini Surfactants and Their Micellization Character;
新型羧酸盐Gemini表面活性剂的合成及胶团化性质研究
14.
Immobilization of Carbonic Anhydrase onto Polymer Surface without Active Functional Groups with Crosslinker
碳酸酐酶在无活性官能团聚合物表面的偶联接枝新方法
15.
Addition of alkali hromates to flour also prevents excessive softening of gluten during dough making.
在制作面团的过程中向面粉中添加碱性溴酸盐也会阻止面筋的过度软化。
16.
Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top.
传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。
17.
Glucono delta lactone is recommended since it hydrolyzes quickly in the dough to produce gluconic acid.
由于葡萄粮酸-δ-内脂在面团中可快速水解并生成葡萄糖酸,因此也被建议使用。
18.
In addition, artificial acidification of the rye dough is practiced, hence both aspects will be covered.
另外,对黑麦面团进行人工酸化也是可行的;因此,这两方面分别介绍如下。