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   豆渣面包 的翻译结果: 查询用时:0.205秒
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豆渣面包
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  “豆渣面包”译为未确定词的双语例句
     On the Application of Enzyme Preparations in Bread Containing Soybean Dreg
     酶制剂在豆渣面包中的应用研究
短句来源
     Influences of Sourdough on Quality of Wheat and Soy-residual Breads
     酸性面团对普通面包和豆渣面包品质的影响
短句来源
  相似匹配句对
     On the Application of Enzyme Preparations in Bread Containing Soybean Dreg
     酶制剂在豆渣面包中的应用研究
短句来源
     Bread and Roses
     《面包和玫瑰》
短句来源
     APPLICATION RESEARCH ON MODIFIDE SOYBEAN RESIDUE FIBER IN BREAD
     改性豆渣纤维粉在面包中的应用研究
短句来源
     Study on Some Bread Additives
     面包改良剂的研制
短句来源
     Extracting Protein from Soy Bean Dregs
     豆渣蛋白质的提取
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The paper introduces the nutritive value and edible function of bean dregs, through carrying on the test and discussing to the prescription and craft of bean dregs bread, confirms the best proportion to make the bean dregs bread.

介绍了豆渣的营养价值及食用作用,对豆渣面包的配方和工艺进行了试验和探讨,确定了制作豆渣面包的最佳比例。

The objectives of the present study are to make good quality sourdough bread by using sponge of yogurt sourdoughs, and to investigate the influences of the sourdough on quality attributes of wheat bread and soy residual bread. The results show that the addition of the sourdough at level of 20%~30% flour base led to volume expansion of the soy residual bread, and led to improvement of taste, flavor, shelf life extension, and nutrition improvement for the both types of bread.

利用活性酸奶乳酸菌发酵制作酸性面团,在普通面包与豆渣面包中分别加入30%~40%(以面 粉计)的这种酸性面团后,面包体积、口感、风味、保鲜期和营养品质得到了明显改善。

The effect on quality of bread by adding soybean dregs, pentosanase, lipase and glucose oxidase was tested through a series of baking experiments. The results showed that by adding enzyme to the mixture, the quality of bread made with soybean dregs was significantly increased. It also resulted in an increase of the replacement of flour by soybean dregs from 4 to 8. The positive effect of adding co-enzyme preparations was greater than that of adding single enzyme. Finally, the ratio of enzyme was related to the...

The effect on quality of bread by adding soybean dregs, pentosanase, lipase and glucose oxidase was tested through a series of baking experiments. The results showed that by adding enzyme to the mixture, the quality of bread made with soybean dregs was significantly increased. It also resulted in an increase of the replacement of flour by soybean dregs from 4 to 8. The positive effect of adding co-enzyme preparations was greater than that of adding single enzyme. Finally, the ratio of enzyme was related to the addition amount of soybean dregs.

通过烘焙实验,研究了添加豆渣粉、戊聚糖酶、脂肪酶、葡萄糖氧化酶对面包品质的影响。结果表明:酶制剂的加入,极大地改善了豆渣面包的品质,并使豆渣粉替代面粉的量由4%提高到8%以上;复合酶的效果好于单一酶,酶的复配比例与豆渣添加量有关。

 
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