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bread improvers
相关语句
  面包改良剂
     Study on the Functions & Properties of Bread Improvers(Ⅱ)
     面包改良剂功能与特性的研究(Ⅱ)
短句来源
     Research on Compound Application of Bread Improvers
     面包改良剂复合应用的研究
短句来源
     Study on the Function & Properties of Bread Improvers
     面包改良剂功能与特性的研究(Ⅰ)
短句来源
  相似匹配句对
     Study on the Function & Properties of Bread Improvers
     面包改良剂功能与特性的研究(Ⅰ)
短句来源
     Research on Compound Application of Bread Improvers
     面包改良剂复合应用的研究
短句来源
     Bread and Roses
     《面包和玫瑰》
短句来源
     Flour improvers
     面粉改良剂
短句来源
     BREAD AND TULIPS
     面包与郁金香
短句来源
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  bread improvers
Bread improvers can act effectively in the interrupted baking processes with frozen storage of the part-baked breads.
      
The presence of the bread improvers minimised the negative effect of the frozen storage observed in the control sample, which showed an increase in the retrogradation temperature range.
      
The usefulness of different bread improvers (α-amylase, sourdough, κ-carrageenan, hydroxypropylmethylcellulose) in an interrupted baking process was evaluated by using a differential scanning calorimeter as an oven.
      
An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread
      
The results indicate that the changes in the different glutathione pools and the effects of oxidising bread improvers are rather more complex than envisaged previously, particularly the effects on PSSG.
      


Several bread improvers were combined and added in different proportions into local wheat flours with median gluten contents and weak gluten strengths .The farinaceous and baking features of the treated wheat flour were studied and the optimum proportions of the compound improvers are found.The results showed that combine of strength improvers,vital gluten,emulsifiers,soybean flour with vital enzyme and α-amylase in proper proportions was more effective than single improver.The quality factors...

Several bread improvers were combined and added in different proportions into local wheat flours with median gluten contents and weak gluten strengths .The farinaceous and baking features of the treated wheat flour were studied and the optimum proportions of the compound improvers are found.The results showed that combine of strength improvers,vital gluten,emulsifiers,soybean flour with vital enzyme and α-amylase in proper proportions was more effective than single improver.The quality factors of the improved wheat flours fit the quality standard of specialized bread flour.

将各种面包改良剂复合,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,研究混合小麦粉的粉质特性及烘焙特性,并找出改良剂复合的最佳比例。结果表明:将强筋剂、活性面筋、乳化剂、酶活性大豆粉及α-淀粉酶等多种成分按一定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。改良后的小麦粉各项指标均可达到面包专用粉的质量标准。

High quality of raw materials such as flour, yeast and bread improver were essential to the manufacture of bread products. The components and properties of the bread improvers were discussed in this paper. It also reviewed the development status of bread improvers at home and abroad.

生产高品质的面包离不开优质的面包原料,诸如面粉、酵母、改良剂的使用等。本文论述了面包改良剂的主要种类及其对面包的品质改良作用,并就国内外研究概况进行了分析和探讨。

High quality raw materials such as flour, yeast and bread improver were essential to the manufacture of bread products. The components and properties of the bread improvers were discussed in this paper. It also reviewed the development status of bread improvers at home and abroad.

生产高品质的面包离不开优质的面包原料,诸如面粉、酵母、改良剂的使用等。本文论述了面包改良剂的主要种类及其对面包的品质改良作用,并就国内外研究概况进行了分析和探讨。

 
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