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焙烤品质
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  baking quality
     The present studies of wheat processing quality index and their relation s hips with baking quality was introduced in order to promote the re search and de velopment of wheat variety quality in China .
     对目前小麦各项加工品质的评价指标及其与面包焙烤品质关系的研究进展进行了较为详细的介绍,分析了蛋白质含量、高分子量麦谷蛋白亚基组成、小麦淀粉含量、小麦粉脂类与面包烘焙品质的关系,以期推动我国小麦品种品质的研究与开发。
短句来源
     STUDIES ON THE WHEAT PROCESSING QUALITY AND RELATIONSHIP WITH BAKING QUALITY
     小麦加工品质与面包焙烤品质关系的研究
短句来源
     Gluten and rye arabinoxylan play an important role on the wheat flour farinograph properties and bread baking quality.
     谷朊粉、黑麦AX对小麦粉粉质特性、焙烤品质有重要的影响作用。
短句来源
     Effect on flour baking quality by blending technology
     配粉对小麦粉焙烤品质的影响作用
短句来源
     In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality,baking quality and aging of bread during storage.
     通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响,研究了赖氨酸作为面包添加剂的可行性。
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  “焙烤品质”译为未确定词的双语例句
     Meanwhile,the result showed that it has the best quality to add 5.0% soybean protein isolated and the 0.5% emulsifier bread bakes roasts by the research of the rheology characteristic and the bake roasts quality of the pasta by increasing the most massive soybean protein isolated again.
     又对添加最大量大豆分离蛋白的面团进行了流变学特性和焙烤品质的研究,结果显示,添加了5.0%大豆分离蛋白及0.5%SSL的面包的焙烤品质最优。
短句来源
     APPLICATION OF SOY PROTEINS TO BAKERY FOODS Ⅱ . The Effects of Soy Protein on Bakery Quality and Functionality
     大豆蛋白在焙烤食品中应用的研究——Ⅱ、大豆蛋白对焙烤品质及功能性影响
短句来源
     Effects of Kalium Bromate and L ascorbic Acid on the Bake Quality of Bread
     溴酸钾和维生素C对面包焙烤品质的影响
短句来源
     Above 3~4% of incorporation level,EALP would take obviously negative effects on dough rheological,bread baking and noodle cooking properties. The proper level incorporated into wheat flour was therefore limited within 3~4%.
     对面粉的添加量超过3%~4%时,会对面团流变学特性、面包焙烤品质与面条烹煮品质造成明显不良影响,因此通常的添加范围不超过3%~4%。
短句来源
     Above 3 % -- 4 %of its incorporation level has taken obviously negative effects on dough rheologi- cal properties, bread baking and noodle cooking properties .
     对面粉的添加量超过3%~4%时,会对面团流变学特性、面包焙烤品质与面条烹煮品质造成明显不良的影响,因此通常的添加范围不超过3%~4%。
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  相似匹配句对
     The effects of lecithin on the baking quality of bread
     卵磷脂对面包焙烤品质的影响
短句来源
     Qualities in Men & Women
     男女的品质
短句来源
     The Culture Character
     文化品质
短句来源
     The Correlations Between Baking Quality and Dough Development Time and Stability Time
     焙烤品质与面团形成和稳定时间相关分析
短句来源
     Lecithin benefits bakery products
     适用于焙烤食品的卵磷脂
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  baking quality
It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
      
The importance of creating low-amylose rye varieties with a better baking quality is pointed out.
      
High amounts of protein in A1 may be of importance in bread-baking quality, and in A4 and A5 for high lysine wheat.
      
In the following year, 32 lines selected from the hill plot experiment were grown in larger replicated plots and yield, harvest index and a number of grain and baking quality characters were measured.
      
Stability of baking quality in bread wheat using several statistical parameters
      
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Baking tests were made on the effects of two kinds of proteins and emusifiers on the technology and baking quality of bread, cracker and cake. An analysis was also made to compare the fuctionality , nutrition and cost of the two kinds of soy proteins used in the bakery foods.

通过焙烤试验,本文研究了两种大豆蛋白和两种乳化剂对面包、饼干、蛋糕制作工艺、焙烤品质的影响;并从功能性、营养性和经济性等方面分析比较大豆蛋白在三类焙烤食品中的应用。

Multi-functional fibre additive(MFA) produced from seybean residue after sepcial thermal treatment contained 67.98%(db.)of total dietary fibre and 19. 57%of protein, so it is a good protein-fibre additive. Dough rheological and baking properties were affected by MFA with two sharply contrasting trends of"improving"and"weakening".The composite effect depended on the relative strength of the above trends and doughproperties itself.Adding small amount of MFA would improve the properties of flour withmiddle or weak...

Multi-functional fibre additive(MFA) produced from seybean residue after sepcial thermal treatment contained 67.98%(db.)of total dietary fibre and 19. 57%of protein, so it is a good protein-fibre additive. Dough rheological and baking properties were affected by MFA with two sharply contrasting trends of"improving"and"weakening".The composite effect depended on the relative strength of the above trends and doughproperties itself.Adding small amount of MFA would improve the properties of flour withmiddle or weak gluten network.

由豆渣经特殊湿热处理加工而得的多功能纤维添加剂含有67.98%膳食纤维和19.57%蛋白质,是一种良好的蛋白-纤维添加剂。它对面团特性和焙烤品质的影响同时存在“改良”与“恶化”两种对立的趋势,综合影响取决于两种趋势的相对强弱及面团本身的品质。较小添加量的多功能纤维添加剂可望在提高中或低筋力面粉品质上发挥作用。

The edible lentinus fibre(ELF) produced from lentinus foot body contained 69.49%(dry basis) of total diemry fibre,by also contained 24.5% excellent protein,this fibre was therefore ed proteinfibreadditive.The effects of ELF in dough rheological properties and bread baking properties were discussed,the suitable adding levels were given for fibre-riched foods.

由香菇柄加工而得的食用香菇纤维粉其总膳食纤维干基含量为69.49%,另含有24.5%的优质蛋白,是一种良好的蛋白-纤维添加剂。本文讨论了这种纤维粉对面团流变学特性及焙烤品质的影响情况,并推荐了制作纤维食品的适宜添加量。

 
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