1.
Studies on Effects of Anti-freezing Additives on Fermentation and Baking Properties of Frozen Dough;
冷冻保护剂影响冷冻面团发酵与烘焙特性的研究
2.
Application of Xylo-oligosaccharides in Steamed Bread Made by Frozen Dough Fermentation
低聚木糖在冷冻面团发酵馒头中的应用
3.
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
4.
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
5.
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough
乳清粉对冷冻面团的流变学特性及发酵能力的影响
6.
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
谷朊粉对冷冻面团的流变学性质及发酵能力的影响
7.
Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity
直链淀粉对冷冻面团流变学性质及发酵能力的影响研究
8.
Screening and Characterization of Freeze-Tolerant Yeast
低糖面团用耐冷冻酵母的筛选及其性质
9.
( Again you can always leave the dough covered tightly in the fridge to proof overnight.
（果要冷藏发酵面团的话，要盖好面团才放到冰箱。
10.
To cause(dough) to puff up.
发酵使（面团）膨胀
11.
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
12.
Studies on the Application of GOD and TGase in Frozen Doughs;
GOD和TGase在冷冻面团中的应用研究
13.
Effect of Artemis Sphaerocephala Krasch Gum on Microstructure and Gluten of Frozen Dough
沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨
14.
leavened with a small amount of fermented dough.
用少量含有发酵粉的面团发酵的。
15.
Study on the Production Method of High Concentrate Yoghurt Starter by Vacuum Freeze Drying;
真空冷冻干燥法生产干酸奶发酵剂工艺的研究
16.
Study of The production of Direct-to-vat Yoghurt Culture Using Freeze-drying Technology;
冷冻干燥技术生产直投型酸奶发酵剂的研究
17.
dough formed into a roll and chilled in the refrigerator then sliced and baked.
生面团卷起来，放在冰箱里冷冻，然后切片烤制。
18.
Study on the Relationship of Protein and Frozen Dough Quality to SRC in Wheat;
小麦SRC与蛋白质及冷冻面团品质关系的研究