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bread quality
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  面包品质
     The results indicated that subunit 1,2, 7, 7+8 and 5+10 associated to high bread quality characters.
     结果表明,亚基1、2、7、7+8、5+10的面包品质性状的平均值较高。
短句来源
     Considering the quality (composition) and quantity of HMW-GS, the present study analyzed the score scale of gluten subunits in wheat bread quality, and put forward that the score of subunit such as 13+16, 14+15, 17+18, 4+12 should be increased to some extent comparing with the score scale of Payne etc.
     本试验从HMW-GS的质(组成)和量(数量)两个方面综合分析了小麦面包品质的麦谷蛋白亚基评分标准,认为与Payne等人的亚基评分标准相比,13+16、14+15、17+18、4+12等亚基的品质评分应有所提高。
短句来源
     Wheat Grain Hardness and Its Relationship with Bread Quality
     小麦籽粒硬度及其与面包品质的关系研究
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     TPA and its effect on bread quality
     质构分析(TPA)及测试条件对面包品质的影响
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     Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger
     以黑曲霉生产面包品质改良复合酶的研究
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  面包质量
     The Influence of Konjac Flour on Dough Fermetation Tolerance and Bread Quality
     魔芋精粉对面团发酵耐力及面包质量的影响
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     The application of black corn flour in bread production was studied The result indicated that bread quality was reduced to different degrees, with increased amount of black corn flour and decreased grain size The addition of black corn flour for 50, 70 and 90 meshes could not surpass 8%, 7% and 7% of flour weight respectively
     结果表明,随着黑玉米粉添加量的增加和黑玉米粉颗粒的减小,面包质量均有不同程度的下降; 黑玉米粉的添加量应控制在一定范围内,细度为50目、70目和90目的黑玉米粉的添加量分别不能超过面粉重量的8%,7%和7%。
短句来源
     The farinograph and bread quality which was affected by the addition of okra were studied in this paper. The optimum of okra obtained experimentally was 3%.
     将生产豆腐的副产品豆渣经处理后添加到面包粉中 ,研究其添加量对面包粉粉质和面包质量的影响 ,通过粉质试验和焙烤试验得出最佳添加量为 3%。
短句来源
     The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
     研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
短句来源
     Effect of Wheat Germ on Bread Quality
     麦胚对面包质量影响的研究
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  馒头品质
     2, Noodle and steamed bread quality characters were affected by various wheat traits.
     2、面条、馒头品质是许多小麦品质性状综合作用的结果,不同小麦品质性状对面条、馒头品质影响的方向和程度不同。
短句来源
     Study on the Relationship between Wheat Flour Quality and Northern-Style Steamed Bread Quality
     小麦粉品质与北方优质馒头品质关系的研究
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     Relationship between Wheat Kernel Property and Steam Bread Quality
     小麦籽粒品质与馒头品质关系的研究
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     At the same time, the influence of production technology to the quality of streamed bread was studied and the streamed bread quality was the best under the conditions of mix-time 15min, press time 15 time, ferment time 50 min, and pH value 6.5.
     同时在生产中控制和面时间15min、轧面次数15次、醒发时间50min、面团的pH值6.5,生产的红枣绿茶馒头品质最好。
短句来源
     The Relationship of Wheat Flour Composition and Steamed Bread Quality
     小麦粉组分特点和馒头品质关系
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  “bread quality”译为未确定词的双语例句
     Result indicated that bread staling can be controlled to a great extent if added 0.09% α-amylase、1% defatted soybean、2%xanthan gum、0.3%monoglyceride、0.1%PGMS and 0.1%TGMS by weight of flour in bread making,while bread quality maintains well during storage.
     试验表明,在面包制作中按面粉用量添加0.09%α淀粉酶、1%脱脂大豆粉、2%黄原胶、0.3%单甘酯、0.1%丙二醇脂肪酸酯和0.1%三聚甘油单硬脂酸酯时,面包的老化得到了很大程度的控制,品质得到了保证。
短句来源
     Further analysis discovered that good quality subunits 2*, 17+18 and 5+10, having everything to do with the bread quality, distributed widely among the CIMMTYTcultivars;
     因此,在今后的小麦优质育种工作中应特别加强对 5+10亚基的转育与利用,同时兼顾1、2*、17+18、14+15优质亚基的利用以及甜u一了、甜u二Bl、尉U二Dj三个位点上亚基对的合理组配。
短句来源
     The result shows that the optimal amount of water,enzyme,SSL,V C are 42%,0 05%,0 01% and 0 005%,thawed for 3 hours at 28℃,the steamed bread quality is very good.
     结果表明 :加水量 42 % ,添加酶制剂 0 0 5 %、SSL0 1 %、VC0 0 0 5 %为辅料做出的发酵速冻面团 ,在 2 8℃下解冻 3h后 ,蒸制馒头效果好
短句来源
     Study on Sensory Evaluation of Low Temperature Yeast Fermentation Bread Quality
     低温发酵工艺对面包感官质量综合评价的研究
短句来源
     Individuals with \%Dx\%5 genes related to good bread quality were found in some plants of BC3F2 progeny.
     已将优质Dx5基因导入BC3F2后代的部分单株内;
短句来源
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  bread quality
Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.
      
Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products.
      
Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000-2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality.
      
Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region.
      
Considerable progress has been achieved in research of the molecular properties of flour proteins that are required for highest bread quality.
      
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The following article does an analytical research into the effects of starches, including the kind of starches, the different contents of starches, the ratio of starches ( amylose to amylopectin ) and the size and shape of starch granules on bread quality in using wheat flour or qlut-en added with some flour starches, corn starches, potato starches and rice starches respectively, and in addition, glutinous rice flour and mung bean flour are used as ingredients separately or in a mixed way.

本文通过用面粉或面筋添加一定量自身的淀粉、玉米淀粉、马铃薯淀粉、大米粉,以及单独或混合添加一定量的糯米粉和绿豆粉,来研究不同粮种的淀粉,不同的淀粉含量,不同比例的直链淀粉和支链淀粉以及形态大小不同的淀粉粒对面包烘焙品质的影响。试验结果说明小麦淀粉具有的独特的烘焙性能,其它粮种淀粉对面包烘焙品质有不同程度的影响,尤其是对面包老化程度的影响。

The determination of fermenting force and short-time breadmaking methodwere used to study the effects of various added composition on yeast activi-ty and bread quality in dough. The JXF-1 bread ameliorant improves doughprocessing characteristics and crumb structure. Addition of the bread amlio-rant greatly shortened fermentation time and increased bread volume by about50%. The crumb elasticity and bloom were also better than the control.

采用发酵力测定和短时面包制作法研究了面团中各添加组分对酵母活性和面包品质的影响。结果表明,JXF—1面包改良剂改善了面团的加工性能和面包瓤结构,此改良剂大大缩发短酵时间,增加面包体积50%,面包瓤的弹性和光泽也比对照好。

The author of the paper makes a probe into the relationship between the steamed bread volume and the gluten content of flour,using fresh yeast as ferment and by means of a single fermentation. A linear relationship between steamed bread and the gluten content of flour is found when the wet gluten content is in the range of 20-54% and a conclusion that the wet gluten in special flour for steamed bread should vary in the range of 30. 6 - 36. 6% is drawn. Thus the necessary data are provided for the development...

The author of the paper makes a probe into the relationship between the steamed bread volume and the gluten content of flour,using fresh yeast as ferment and by means of a single fermentation. A linear relationship between steamed bread and the gluten content of flour is found when the wet gluten content is in the range of 20-54% and a conclusion that the wet gluten in special flour for steamed bread should vary in the range of 30. 6 - 36. 6% is drawn. Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.

本研究以鲜酵母为发酵剂,采用一次发酵法,对面粉中面筋质含量与馒头体积的关系进行了探讨,得出了湿面筋含量在20~54%范围内馒头体积与其面筋质含量呈线性关系;馒头专用粉的湿面筋含量应在30.6~36.6%之间的结论。从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。

 
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