助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   面包老化 的翻译结果: 查询用时:0.607秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

面包老化
相关语句
  bread staling
     Studies on the Bread Staling
     面包老化抑制因素研究
短句来源
     Studies on the bread staling
     面包老化抑制因素的研究
短句来源
     The results of baking experiment showed that, at 20 mg/kg xylanosome adittion, specific volume of bread was increased 38.8%, firmness of bread was lowered to 1/3 of its original volume, and bread staling rate was significantly reduced.
     焙烤试验结果显示:在添加20 mg/kg该酶组时,面包比容增加了38.8%,硬度比对照降低了1/3,面包老化速率也明显降低;
短句来源
     Results of baking experiment show that at 20 ppm xylanase adittion, specific volume of bread increases by 38.8%, firmness of bread crumb reduces by 1/3, and bread staling rate also reduces significantly.
     焙烤试验结果表明,添加20ppm木聚糖酶组的面包比容增加了38.8%,新鲜面包 芯硬度降低了1/3,面包老化速率也明显减小。
短句来源
     The applications of DSC,NMR and X -ray diffraction in bread staling research were discussed,and the effects of water,starch,enzyme and surfactants were expounded as well.
     对差示扫描量热器(DSC)、核磁共振光谱(NMR)及X-射线衍射在面包老化中的应用进行了较详细的综述,并阐述了水分、淀粉、酶及表面活性剂等对面包老化的影响。
短句来源
更多       
  aging of bread
     Study on the effect of different additives on aging of bread
     不同添加剂对面包老化及面包品质影响的研究
短句来源
  “面包老化”译为未确定词的双语例句
     Research Progress in Bread Staling-Mechanism
     面包老化作用的研究进展——老化机理探讨
短句来源
     The paper introduced the character,production technology and problems to be solved and met in the production of the long shelf-life bread. The effects and application of the functionel ingredients for improving bread qualities and preservation were researched.
     本文介绍了长货架期面包产品的特点、生产的工艺过程以及该类产品需要注意和解决的问题,重点探讨了长货架期面包老化与货架期稳定控制的基本方法,研究了各种功能性配料在长货架期面包品质改良和防腐保鲜中的作用与应用效果。
     The maturing of staple food bread was retarded by adding soybean olig osaccharides,the shelf life was prolong ed to2~3days,and the reservation of soybean olig osaccharides was over 97.8%. The sucrose was 6%,and soybean olig osaccharides added was below5.14%in the staple food bread(according to the total powder).
     主食面包中添加大豆低聚糖能延长面包老化现象,延长货架期达到2~3d,大豆低聚糖保存97.8%以上,主食面包含蔗糖量6%(以面粉计),加入大豆低聚糖量为5.14%以下。
短句来源
     A negative linear correlation showed that the bread with larger volume tended to stale slower.
     它们对增加面包烘焙体积有着显著的正面效果,体积与老化速率间的线性相关表明,这三种配料均通过增加面包体积而延缓了面包老化
短句来源
     Effect of a Thermostable Xylanase on Bread-staling
     耐热木聚糖酶对面包老化作用探讨
短句来源
更多       
查询“面包老化”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法,我们为您准备了出自英文原文的大量英语例句,供您参考。
  bread staling
The possible role of maltodextrins with a low degree of polymerisation (DP) as agents that retard bread staling was studied by following the staling process on a model system consisting of starch gels by means of textural and calorimetric assays.
      
The effects of these pentosans on the physical and technological properties of the dough and bread and bread staling were then determined.
      
Results show that all three pentosans markedly increased the water absorption and loaf volume, and retarded bread staling.
      
Effect of different carbohydrases on fresh bread texture and bread staling
      
Since retrogradation of starch is one of most important factors related to bread staling, the modification of the amylopectin retrogradation was measured by scanning calorimetry.
      
更多          


The following article does an analytical research into the effects of starches, including the kind of starches, the different contents of starches, the ratio of starches ( amylose to amylopectin ) and the size and shape of starch granules on bread quality in using wheat flour or qlut-en added with some flour starches, corn starches, potato starches and rice starches respectively, and in addition, glutinous rice flour and mung bean flour are used as ingredients separately or in a mixed way.

本文通过用面粉或面筋添加一定量自身的淀粉、玉米淀粉、马铃薯淀粉、大米粉,以及单独或混合添加一定量的糯米粉和绿豆粉,来研究不同粮种的淀粉,不同的淀粉含量,不同比例的直链淀粉和支链淀粉以及形态大小不同的淀粉粒对面包烘焙品质的影响。试验结果说明小麦淀粉具有的独特的烘焙性能,其它粮种淀粉对面包烘焙品质有不同程度的影响,尤其是对面包老化程度的影响。

Effects of wheat bran dietary fiber on dough rheology and bread bakery quality were studied. The results showed that additive quantity of above 30 g/kg had signifcant influence, but adding of complex quality improver could remedy decreasing of quality and wheat bran dietary fiber couldn't prolong aging of bread.

研究了不同添加量的麦麸膳食纤维对面团流变学性质及面包焙烤品质的影响,结果表明:麦麸膳食纤维对面团流变学性质存在正反两方面的作用;超过30g/kg的添加量使面包品质变差,但可通过添加复合品质改良剂来弥补;另外,添加持水性很强的麦麸膳食纤维并不能明显延缓面包的老化进程。

The mechanism of bread staling was not yet clearly understood, however, work was done to demonstrate the factors regulating the finning rate in bread. The evidence showed that bread moisture, o - amylase from different source, surfactants, storage temperatrue of bread and protein quality of flour were major factors.

证据表明许多因素影响面包的老化,其中包括面包的水分,不同来源的α-淀粉酶,起酥油,表面活性剂,面包的贮藏温度,蛋白质含量等。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关面包老化的内容
在知识搜索中查有关面包老化的内容
在数字搜索中查有关面包老化的内容
在概念知识元中查有关面包老化的内容
在学术趋势中查有关面包老化的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社