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flour dough
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  面团
     A Study on Characteristic Curve of Rheology for Flour Dough──Introduction to the Bubbling Farinogragh
     面团流变学特性曲线的研究──介绍吹泡粉质测定仪
短句来源
     A Study on the Viscosity Model of Soy Flour Dough
     大豆面团粘度模型的研究
短句来源
     Study on the influence of alkaline condition to the rheology property of the flour dough
     碱性条件对面团流变学品质特性影响作用的研究
短句来源
     Hayduk's flour dough deter-mination method was applied in the determination of the fermenting power of waste yeast and active dry yeast.
     采用黑达克(Hayduk's)面团测定法测定了啤酒废酵母和活性干酵母的发酵力。
短句来源
     Water plays an important role in flour dough and the related products such as steamed bread and baked goods.
     水分在面团以及相关产品如馒头、面包等中具有很重要的作用。
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  “flour dough”译为未确定词的双语例句
     The dynamic rheological studies of the rice flour dough showed that the elastic modulus (G′) was higher than the viscous modulus (G″).
     米粉面团的流变动力学表明,弹性(G′)系数比粘性系数(G″)系数更高。
短句来源
     (2) that when frequency is same, G″and G′of wheat flour dough is larger than those of doughs containing 12.5% and 25% almond flour (full-fat or fat-free) and less than those of dough containing 37.5% and 50% almond flour. This could be caused by the interactions of almond and wheat proteins;
     (2)在相同的频率时小麦粉面团的G″和G′比分别含有12.5%和25%的杏仁粉(全脂和脱脂)的面团的大,而分别含有37.5%和50%的杏仁粉的面团的G″和G′更大,这可能是由于杏仁蛋白质与小麦蛋白质发生了某种相互作用所致;
短句来源
  相似匹配句对
     flour
     面粉新吃
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     Dough Rheology and Processing Character of Oat Flour
     燕麦面团流变学及加工特性研究
短句来源
     Research on the Flour Dough Improver-Glucose Oxidase
     面团改良剂葡萄糖氧化酶的开发研究
短句来源
     Nutrification Flour
     营养强化面粉
     THE STRUCTURE OF DOUGH
     面团的结构
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  flour dough
The case of wheat flour dough is considered in various steps of bread making, namely, mixing, proofing, baking, staling.
      
Starch gelatinization in wheat flour dough of various moisture contents was quantitatively evaluated by means of DSC.
      
The sugar and salt in the flour dough sheets may play a role as water-binding substances during frying.
      
Oil quality after frying simple flour dough sheets without additives was inferior to that after frying dough sheets with added sugar or salt.
      
Flour dough sheets made from flour and water were used as the carrier of salt and sugar.
      
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Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut...

Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since the above products provide an important source of calories, proteins, and vitamin-B complex, any significant loss in the cooking process might well affect the nutritive value of the diet. Except the preparation of noodles in which case the cooking water is discarded, there is practically no effect of the cooking process on the proximate composition of either cereal flour product. The loss of protein in noodles as a resultof preparation is about 2-5% of the original protein content.In most cases, the loss of thiamin in the fermentation process of the wheat flouris about 0.04 mg% on the basis of the weight of the flour. The amount lost seems to be independent on the original content of this vitamin in the flour. In this process, the loss of riboflavin is about 20% (18-38%) while that of nicotinic acid is insignificant.Steaming does not reduce the thiamin, riboflavin, or nicotinic acid content.When 6 gms. of sodium bicarbonate are added to 1.5kg. maize-soybean flour before, steaming, there is no loss of thiamin in the finished product.The riboflavin content is slightly lowered in baked unleavened pancake, but there seems to be no effect on thiamin or nicotinic acid. However, in baking theroast cake, the retention of thiamin is only 70% of the original content of the raw material., This is probably due to the high temperature employed in the cooking procedure.The thiamin ox wheat flour is completely destroyed during preparation of the fried Chinese doughnut, and the retention of riboflavin and nicotinic acid is only about 50%.Retention of the vitamin-B complex is about 60-70% after noodles have been cooked.

本试验研究了粉状谷类食品,经过一般的烹调过程后营养成分的变化。结果证明一般营养素如蛋白质、脂肪、粗纤维、无机盐、钙及磷,经过烹调后,变化不大。在进行膳食调查时,可以用生谷类食品来计算这些营养成分,其中某些营养成分的含量如蛋白质却因来源不同而有一定的差别。 调制窝窝头时,每公斤加4克小苏打,对硫胺素、核黄素及尼克酸都没有影响。在制馒头的发酵及加碱过程中,硫胺素及核黄素都有些损失,一般介于15一20%之间。在一般蒸熟过程中,如蒸窝窝头及蒸馒头,硫胺素、核黄素及尼克酸均无甚损失。烙饼时,核黄素损失约为20%;烤烧饼使硫胺素损失约30%。炸油桧时,全部硫胺素破坏,而核黄素及尼克酸亦仅保留其原料含量的一半。在煮面条过程中,乙种维生素复合体损失约30—40%。

The kinematics of mushroom--shaped bread make--dough---round machineis discussed in this paper.A maths formula has been developed for computing the angular velocity of main--shaft.At last,basic research on the mechanism of shaping flour--dough ispresented。

本文通过对伞形面包搓园机的运动机理进行分析。获得了确定主轴转速的理论公式,并进一步对面团成形机理进行了探讨。

The relationship between protein compontents of 30 wheat varieties in Guanzhong area and flour dough properties has been studied systematically. The results showed that the protien compontents had important effects on dough properties and baking quality.The gliadin and glutenin were closely related to sedimentation value.The water absorption ability of the dough was mainly affected by gliadin.The dough development time, staility, softening and valormeter wore closely related to glutenin.The...

The relationship between protein compontents of 30 wheat varieties in Guanzhong area and flour dough properties has been studied systematically. The results showed that the protien compontents had important effects on dough properties and baking quality.The gliadin and glutenin were closely related to sedimentation value.The water absorption ability of the dough was mainly affected by gliadin.The dough development time, staility, softening and valormeter wore closely related to glutenin.The dough extensibility was related to gliadin significantly. the dough resistence,maximum resistence and extension area were closely related to glutenin.

选用关中地区30个小麦品种(系)为材料,对蛋白质组分与面团特性的关系进行了系统分析。结果表明:蛋白质组分对面团特性和烘焙品质有重要影响。麦醇蛋白和麦谷蛋白与沉淀值的关系十分密切。面团吸水率主要受麦醇蛋白的影响;面团形成时间,稳定时间,耐揉指数以及评价值与谷蛋白的关系更为密切。面团延伸度主要受麦醇蛋白影响;面团拉伸阻力、最大拉伸阻力和拉伸面积与谷蛋白关系密切。

 
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