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  dessert bread
     The applications of domestic soybean oligosaccharides in dessert bread
     国产大豆低聚糖在点心面包中的应用研究
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     In this paper,we researched the applications of domestic soybean oligosaccharides in dessert bread.
     研究国产大豆低聚糖在点心面包中的应用。
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  “点心面包”译为未确定词的双语例句
     The results showed that the optimum dosage of microcrystallinecellulose was 0.1%~0.3%.
     实验结果表明,杉木微晶纤维素的添加量在0.1%~0.3%,能制备到色、香、味和组织结构都令人满意的点心面包
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     days, and the reservationof soybean oligosaccharides is over 97.8%.
     点心面包中,90%以上大豆低聚糖保留下来,在24h内,加入大豆低聚糖的面包与对照组相比硬度有显著性差异(P<0.01),48h后几乎无差别(P>0.05)。
短句来源
     High-gluten flour, instant active dry yeast and fresh yeast were used as baking ingredients for making toast and sweet bread by no-time dough method, straight dough method, sponge and dough method respectively.
     从高精面粉、即发活性干酵母、鲜酵母为试验材料,采用快速发酵法、一次发酵法、二次发酵法和低温发酵法生产主食面包和点心面包
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  相似匹配句对
     Bread and Roses
     《面包和玫瑰》
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     In this paper,we researched the applications of domestic soybean oligosaccharides in dessert bread.
     研究国产大豆低聚糖在点心面包中的应用。
短句来源
     The applications of domestic soybean oligosaccharides in dessert bread
     国产大豆低聚糖在点心面包中的应用研究
短句来源
     Study of bread wheat breeding
     面包小麦的选育
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     A Probe into Making Refreshments from Flowers
     鲜花制作点心探析
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High-gluten flour, instant active dry yeast and fresh yeast were used as baking ingredients for making toast and sweet bread by no-time dough method, straight dough method, sponge and dough method respectively. The firmness, elasticity and shearing force of bread by rheometer during storage of bread were determined. The shelf life of bread made by different method were compared. The order of shelf life of bread made by different method and different yeast was: sponge and dough method>low temperture sponge and...

High-gluten flour, instant active dry yeast and fresh yeast were used as baking ingredients for making toast and sweet bread by no-time dough method, straight dough method, sponge and dough method respectively. The firmness, elasticity and shearing force of bread by rheometer during storage of bread were determined. The shelf life of bread made by different method were compared. The order of shelf life of bread made by different method and different yeast was: sponge and dough method>low temperture sponge and dough method>straight dough method>no-time dough method; fresh yeast>instant active dry yeast.

从高精面粉、即发活性干酵母、鲜酵母为试验材料,采用快速发酵法、一次发酵法、二次发酵法和低温发酵法生产主食面包和点心面包。采用流变仪测定了面包在贮存期间的硬度、弹性及剪切力的变化。讨论了不同工艺和不同酵母对面包保鲜效果的影响。研究结果表明,不同发酵工艺和不同酵母对面包保鲜效果的影响顺序是:二次发酵法>低温发酵法>一次发酵法>快速发酵法;鲜酵母>即发活性干酵母

Applying the uniform design method,the effects of the various ingredients with different quantities on the fermentation properties of the dough were tested and compared,so the appropriate formula of bread for principal food and refreshment through fermentation action with low temperature was determined.

利用均匀设计法,试验并比较了各种原辅料的不同用量对面团发酵特性的影响,确定采用种子面团低温发酵法制作主食面包及点心面包的正确配方。

Small amount of microcrystalline cellulose of Cuninghamia lanceolata was added in wheat flour and the effectof microcrystalline cellulose on quality of bread was studied. The results showed that the optimum dosage of microcrystallinecellulose was 0.1%~0.3%. The quality of bread was good . It became a new health food.

将杉木微晶纤维素加入到面包粉中,研究其添加量对面包质量的影响。实验结果表明,杉木微晶纤维素的添加量在0.1%~0.3%,能制备到色、香、味和组织结构都令人满意的点心面包。它使膳食纤维的含量增加,对提高面包的营养保健功能及延长面包的货架期有促进作用,因此是一种新型营养保健食品。

 
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