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
   面包制品 的翻译结果: 查询用时:0.016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
 

面包制品
相关语句
  bread products
     Study on NMR State Diagram of Bread Products
     不同配方面包制品的核磁共振状态图的研究
短句来源
  “面包制品”译为未确定词的双语例句
     The baking experiments showed fhat the domestic lipase ehanced the interior texture and softness of bread.
     烘焙实验结果表明 ,国产脂肪酶对面包制品的内部组织结构 ,面包柔软度等指标都有较好的改良作用。
短句来源
     Study of Bread during Processing and Storage Using NMR and MRI Techniques
     核磁共振及成像技术在面包制品加工与储藏过程中的研究
短句来源
  相似匹配句对
     Study on NMR State Diagram of Bread Products
     不同配方面包制品的核磁共振状态图的研究
短句来源
     Bread and Roses
     《面包和玫瑰》
短句来源
     Effects of Soybean Products on the Characteristics of Bread
     大豆蛋白制品面包品质影响研究
短句来源
     and rice preparations as well.
     大米制品
短句来源
     Hop products
     酒花制品
短句来源
查询“面包制品”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 products
Texture and crumb grain characteristics are two major quality attributes of bread products.
      
Wheat flour bread products, substituted with low levels of high-protein bean flour, were of high quality.
      
Choice of the shortening ingredient in bread products has functionality effects and health implications.
      
Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough.
      
As a precautionary measure, the proprietor voluntarily withdrew all bread products that had been distributed to retail outlets before the clean-up.
      
更多          


Effects of exogenous lipase added to domestic wheat bread flour was studied on rheology test、bread-makingexperiments and texture analysis.The results indicated that in comparison with the control flour,the rheology property、bread quality and the texture analysis of bread crumb were improved to some extent when proper dose of exogenous lipasewas added.The bread-making experiments and texture analysis showed that exogenous lipase could also enhance the interiortexture of bread and the softness of bread crumb.The...

Effects of exogenous lipase added to domestic wheat bread flour was studied on rheology test、bread-makingexperiments and texture analysis.The results indicated that in comparison with the control flour,the rheology property、bread quality and the texture analysis of bread crumb were improved to some extent when proper dose of exogenous lipasewas added.The bread-making experiments and texture analysis showed that exogenous lipase could also enhance the interiortexture of bread and the softness of bread crumb.The optimal adding level of exogenous lipase was 30×10-6 in thisexperiment.

通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了脂肪酶对国产麦面包粉品质的影响。试验表明,与对照组相比较,在添加脂肪酶后,面团的流变学性质、面包品质都得到明显改善。由烘焙试验及质构测试结果可知,脂肪酶对面包制品的内部组织结构,面包芯柔软度等指标都有较好的改良作用。本试验条件下,添加脂肪酶30×10-6为最适添加量。

Effects of domestic lipase on wheat b read flour was studied by rheology te st?bread-making experiments.The results indicated that compared with the control flour ,the rheology property and bread quality were improved to some extent when proper dose of lipase was added.The bread-making experi-ments showed that domestic lipase co uld also enhance the interior textur e of bread and the softness of bread crumb.The o ptimal adding level of exogenous lip ase was 20ppmin this experiment.

通过流变学试验、面包烘焙试验,探讨了国产脂肪酶对面包粉品质的影响。试验表明,与对照组相比较,在添加脂肪酶后,面团的流变学性质、面包品质都得到一定改善。由烘焙试验结果可知,脂肪酶对面包制品的内部组织结构,面包芯柔软度等指标都有较好的改良作用。本试验条件下,添加脂肪酶20ppm为最适添加量。

Effects of domestic lipase on different kinds of wheat flour were studied by rheological test,baking and steaming experiments.The results indicated that the rheologcal properties of dough and qualities of bread and steamed bread were improved to some extent by properly adding the lipase.The baking experiments showed fhat the domestic lipase ehanced the interior texture and softness of bread.The steaming experiments showed that the domestic lipase increased the specific volume of steamed bread and improved the...

Effects of domestic lipase on different kinds of wheat flour were studied by rheological test,baking and steaming experiments.The results indicated that the rheologcal properties of dough and qualities of bread and steamed bread were improved to some extent by properly adding the lipase.The baking experiments showed fhat the domestic lipase ehanced the interior texture and softness of bread.The steaming experiments showed that the domestic lipase increased the specific volume of steamed bread and improved the interior texture and the outer smoothness On the base,the formula of steamed bread flour improver containing the domestic lipase was selected with an import lipase as the control.

通过面团流变学试验、蒸馒头试验、面包烘焙试验 ,探讨了国产脂肪酶对各类小麦粉品质的影响。试验表明 ,与对照组比较 ,在添加国产脂肪酶后 ,面团的流变学特性、面包品质、馒头品质都得到一定改善。烘焙实验结果表明 ,国产脂肪酶对面包制品的内部组织结构 ,面包柔软度等指标都有较好的改良作用。蒸馒头实验表明 ,国产脂肪酶能显著增大馒头的比容 ,改善馒头的内部组织结构和表皮光滑度。与进口脂肪酶进行了对比研究。筛选出含国产脂肪酶的复合馒头粉改良剂配方。

 
<< 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制品的内容
在知识搜索中查有关面包制品的内容
在数字搜索中查有关面包制品的内容
在概念知识元中查有关面包制品的内容
在学术趋势中查有关面包制品的内容
 
 

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