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
   flour improvers 的翻译结果: 查询用时:0.007秒
图标索引 在分类学科中查询
所有学科
更多类别查询

图标索引 历史查询
 

flour improvers
相关语句
  面粉改良剂
     Flour improvers
     面粉改良剂
短句来源
  粉改良剂
     Various natural or nonpoisonous and nutritional wheat flour improvers were added in suitable proportions into domestic wheat flour with median gluten content and relative weak gluten strength. The farinaceous, extensible, gelationizing and baking features of the wheat flour after mixing were studied.
     将多种天然或无毒、营养丰富的小麦粉改良剂以适当的比例添加到面筋含量适中 ,筋力较弱的国产小麦粉中 ,研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性 ;
短句来源
     Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength.
     将各种天然或无毒、营养丰富的小麦粉改良剂 ,以适当的比例添加到面筋含量适中 ,筋力较弱的国产小麦粉中。
短句来源
  “flour improvers”译为未确定词的双语例句
     Study on Replacing PB by Gluzyme in Flour Improvers
     在面包粉改良中用葡萄糖氧化酶代替溴酸钾的研究
短句来源
     Present status of research,utilization and safety of wheat flour improvers in China
     面粉品质改良剂开发应用、安全现状及发展趋势
短句来源
  相似匹配句对
     Flour improvers
     面粉改良剂
短句来源
     flour
     面粉新吃
短句来源
     Study on Replacing PB by Gluzyme in Flour Improvers
     在面包粉改良中用葡萄糖氧化酶代替溴酸钾的研究
短句来源
     Nutrification Flour
     营养强化面粉
     FLOW IMPROVERS FOR CRUDE OILS
     原油流动性改进剂
短句来源
查询“flour improvers”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
没有找到相关例句


Various natural or nonpoisonous and nutritional wheat flour improvers were added in suitable proportions into domestic wheat flour with median gluten content and relative weak gluten strength. The farinaceous, extensible, gelationizing and baking features of the wheat flour after mixing were studied. The improvement effects of various improvers in different compound modes were analysed. The optimum adding amount of α-amylase and the optimum compound proportions of VC, soybean with vital...

Various natural or nonpoisonous and nutritional wheat flour improvers were added in suitable proportions into domestic wheat flour with median gluten content and relative weak gluten strength. The farinaceous, extensible, gelationizing and baking features of the wheat flour after mixing were studied. The improvement effects of various improvers in different compound modes were analysed. The optimum adding amount of α-amylase and the optimum compound proportions of VC, soybean with vital enzyme and distilled monoacyglycer(DMAC) were determined. The result showed that the compound improvers were more effective than single improver. The quality factors of the improved wheat flour fit the quality standard of the tailored flour for bread in superior degree.\;

将多种天然或无毒、营养丰富的小麦粉改良剂以适当的比例添加到面筋含量适中 ,筋力较弱的国产小麦粉中 ,研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性 ;分析了不同复合模式的改良效果 ,并找出了α 淀粉酶的最佳添加量及VC、酶活性豆粉、单甘酯的最佳复合比例。结果表明 :复合添加要比单一使用发挥更好的改良效果 ;改良后小麦粉的各项指标达到精制面包专用粉标准及营养强化的目的

Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied. The result shows that the combination of V C, vital gluten, emulsifier and α_amylase in proportion was more effective than single improver. The quality factors of the improved wheat flours meet the quality standard...

Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied. The result shows that the combination of V C, vital gluten, emulsifier and α_amylase in proportion was more effective than single improver. The quality factors of the improved wheat flours meet the quality standard of specialized bread flour in superior degree.

将各种天然或无毒、营养丰富的小麦粉改良剂 ,以适当的比例添加到面筋含量适中 ,筋力较弱的国产小麦粉中。研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性。结果表明 :将VC、活性面筋、乳化剂及α—淀粉酶按适当比例添加到小麦粉中并科学混合均质 ,要比单一使用发挥更好的改良效果。改良后小麦粉的各项指标达到精制级面包专用粉标准及营养强化的目的。

Based on analyzing actuality and practical problems at present of tailored wheat flour production,an approach to several practical problems in the production of tailored flour is g iven,which involves the varieties and quality of wheat ,necessary conditions of producing technolog y ,quality checking for the finished products,the establishment of the baking lab,the application of flour improvers as well as the development of human resources .At the same time,authors...

Based on analyzing actuality and practical problems at present of tailored wheat flour production,an approach to several practical problems in the production of tailored flour is g iven,which involves the varieties and quality of wheat ,necessary conditions of producing technolog y ,quality checking for the finished products,the establishment of the baking lab,the application of flour improvers as well as the development of human resources .At the same time,authors clarity some facts in the production of tailored flour.

在分析了食品专用粉生产现状和存在问题的基础上,从我国小麦品质、工艺状况、品质检测、烘焙实验、专业人才培养等诸方面,论述了食品专用粉生产开发的科学途径,澄清了专用粉生产开发中的一些模糊认识。

 
<< 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flour improvers的内容
在知识搜索中查有关flour improvers的内容
在数字搜索中查有关flour improvers的内容
在概念知识元中查有关flour improvers的内容
在学术趋势中查有关flour improvers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