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主食面包     
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  staple food bread
     Application of soy oligosaccharides in staple food bread
     大豆低聚糖在主食面包中的应用
短句来源
     The maturing of staple food bread is retarded while adding soybeanoligosaccharides, the shelf life is prolonged to 2?
     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2~3天,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
     Schemes of sing le factor test were carried out to study the application of chinese soybean olig osaccharides in staple food bread.
     采用单因素试验设计研究国产大豆低聚糖在主食面包中的应用。
短句来源
     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
  “主食面包”译为未确定词的双语例句
     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。
短句来源
     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。
短句来源
  相似匹配句对
     Study on the Processing Technique of Staple Rice-flour Bread
     主食米粉面包生产技术研究
短句来源
     Application of soy oligosaccharides in staple food bread
     大豆低聚糖在主食面包中的应用
短句来源
     Bread and Roses
     《面包和玫瑰》
短句来源
     Study of bread wheat breeding
     面包小麦的选育
短句来源
     Development of Quick Serve Staple Foods by Extrusion
     开发膨化主食快餐
短句来源
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Three kinds of bread fortified with 9% defatted soybean powder, 2% concentrated sunflower seed protein and the mixture of 7% defatted soybean powder and 2% concentrated sunflower seed protein were studied by means of chemical analysis of the nutrients and the harmful substances, and animal experiment. The results showed that the PER of the bread fortified with the mixture proteins and with defatted soybean powder have increased by 2.53 times and 1,91 times respectively compared with the control bread made by...

Three kinds of bread fortified with 9% defatted soybean powder, 2% concentrated sunflower seed protein and the mixture of 7% defatted soybean powder and 2% concentrated sunflower seed protein were studied by means of chemical analysis of the nutrients and the harmful substances, and animal experiment. The results showed that the PER of the bread fortified with the mixture proteins and with defatted soybean powder have increased by 2.53 times and 1,91 times respectively compared with the control bread made by YiLi food plant in Beijing. This was also the case in the animal depleting test. The body weight was restored more quickly in the group fed with the bread fortified with the mixture proteins than the other two groups. In addition, the vegetable protein also has the effect to low down the animals blood lipid so this study will open up a new way for fortifying bread with vegetable proteins.

本文对3种植物蛋白强化主食面包,做了理化分析及动物营养学试验。结果表明,其中脱脂大豆粉与浓缩葵籽蛋白混合面包组及添加脱脂大豆粉面包组的PER,分别为目前国内认为最佳的北京义利面包组的2.53倍及1.91倍,具有提高蛋白质营养价值和降低动物血脂作用,为开发植物蛋白质强化面包开辟了新途径。

The processing technique of staple bread adding some rice-flour was initially studied . The results showed that it could get good effect as the rice-flour when you added soy souce in , then stired in disconected mix way.

本文对主食面包中加入米粉的生产技术作了一些初步探讨。结果表明:米粉经预处理后,加入酱油,采用间断搅拌的方法,可取得理想的效果。

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

 
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