vegetable shortening

Sandiness cause of shortening with tallow as the main raw material;

牛油基起酥油的起砂原因初探

Improving sandiness of beef tallow-based shortening by interesterification;

酯交换法改善牛油基起酥油起砂的初步研究

The problem occurred during processing,storage,transportation and usage of margarine and shortening products,including changes in POV?MP?AV?appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described.

为了进一步探讨人造奶油、起酥油品质劣化的原因 ,对人造奶油、起酥油产品在加工、储存、运输和使用过程中可能发生的油脂氧化、混合脂肪分级、脂晶体网络破坏等反应 ,从而导致产品过氧化值、熔点、酸值、色泽、光泽及功能性的改变进行陈述 ,并提出防止人造奶油、起酥油品质劣化的途径和方法。

Effects of fluid shortening on the baking properties of frozen bread doughs;

流态起酥油对冷冻面团烘焙特性的影响研究

The major factors in the process of fluid shortening specially formulated for frozen dough and microstructure of frozen doughs using different shortenings after being stored for 30 days at -18℃were studied in this paper.

为了生产冷冻面团专用流态起酥油并考察流态起酥油对冷冻面团微结构影响,在二次冷却法生产流态起酥油基础上应用中心组合设计,采用响应面分析法,研究搅拌速度,急冷温度,老化时间对流态起酥油相稳定性和流动性影响,使用扫描电子显微镜观察使用流态起酥油后冷冻面团微结构,结果表明:(1)使用二次冷却程序制作流态起酥油过程中急冷程序对产品稳定性影响很大,必须严格控制急冷温度和速度;急冷对流态起酥油流动性影响不大,当搅拌速度为70 rpm,老化时间为1。

Prepation of Shortening Based on Palm Oils and Its Application in Baking Pastries

棕榈油基起酥油的研制及在桃酥焙烤中的应用

Improving Sandiness of Beef Tallow-based Shortening by Chemical Interesterification;

酯交换法改善牛油基起酥油起砂的研究

Cause Analysis of Sandiness in Beef Tallow-Based Shortening(Ⅰ)--Composition and Crystal Type

牛油基起酥油起砂原因分析(Ⅰ)——组成、晶型

Cause Analysis of Sandiness in Beef Tallow-Based Shortening(Ⅱ)--Crystallization Kinetics and Morphology

牛油基起酥油起砂原因分析(Ⅱ)——结晶动力学、晶体形态

The Study of Zero-trans Fatty Acid Margarine/Shortening Beased on Soybean Oil;

以大豆油为原料制备零反式脂肪酸人造奶油/起酥油的研究

containing a large amount of shortening; therefore tender and easy to crumble or break into flakes.

含有大量起酥油的；所以很脆弱且容易弄碎或打碎成薄片。

"While the simplest Breads contain only flour, water, and yeast, other common ingredients are milk, shortening (fats, Butter, oils), salt, eggs, and sugar."

面包其它材料还有牛奶或水、动物或植物性起酥油、盐和糖。

This cake eats short.

这点心吃起来酥脆。

Slice the ginger thinly and soak the walnuts in lukewarm water, remove the fine skin and deep-fry. Drain off the oil.

生姜去皮切小片，核桃仁用温水泡透，剥去皮末，用小火炸酥捞起油炸滤油后备用。

A soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.

生面团用面粉或粗磨粉等干原料与水等液体和起来用于做面包或油酥糕点的软、稠混合物

The Analysis on Nutritional Components of Tibet Butter and Developing a Ready to Drink of Tibit Butter with Walnut Flavor;

西藏酥油营养成分分析及核桃风味速溶酥油茶产品开发

hollow piece of pastry (filled with cream,jam,etc)

（有奶油、果酱等馅的）酥皮点心

souffle-like omelet made by beating and adding the whites separately.

象油酥角的煎蛋，只用搅打的蛋清做成。

Prick a few holes in the centre of the pastry.

在油酥面馅饼中间戳几个洞。

She dredged the pastry with a little sugar.

她在油酥馅饼上撒了一点糖。

a dough of flour and water and shortening.

面粉、水和酥松油脂和成的生面团。

puff pastry (used for pies,cakes,etc)

（做馅饼、糕饼等用的）油酥面团.

You eat too much pastry, ie food made with pastry.

你吃油酥点心吃得太多了.