dough divider

Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;

苦荞小麦混合粉面团的微观结构和粘弹性

Study on the electric resistance changes during dough fermentation for Chinese steamed bread;

馒头面团发酵过程中电阻的变化

The Effect of Sheeting on Dough Lateral - axial Stress Characteristics;

压延对面团纵横向拉伸应力特性的影响

Study on effect of Vc on wheat dough properties;

维生素C对面团特性影响研究

The objectives of this study were to establish a suitable protocol for determining Tg values of wheat dough with differential scanning calorimeter (DSC), and to investigate the impacts of water content and food additives on the glass transition temperature of the wheat dough.

本研究利用差示扫描量热仪探讨了适用于面团玻璃化转变温度测量的扫描程序、研究了水分含量及若干食品添加剂对面团玻璃化转变温度的影响规律。

The effects of soy protein as a nutritional additive used in wheat dough on physical properties of wheat dough and baking properties of bread were explored.

为探索大豆蛋白作为营养补充剂在面包中应用时,对面团物理特性和焙烤特性产生的影响,该文考察了不同种类的大豆蛋白制品,包括大豆分离蛋白、灭酶全脂粉、活性全脂粉、活性脱脂粉、灭酶脱脂粉对面团粉质特性、拉伸特性和焙烤特性的影响。

The effect of the Xanthan Gum on the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and its correlation to them were studied in this paper.

研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及黄原胶对它们的影响的相关性,结果表明黄原胶对面筋的形成随着添加量的增加先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失,改善了面条的质构特性。

This paper studies the effect of the Xanthan Gum to the gluten forming,dough rheology,starch swelling power,flour pasting property and the cooking property,texture property,sensory evaluation of the noodle,and the correlation between them.

研究了黄原胶对面粉面筋形成、面团流变学、淀粉膨胀势、面粉糊化特性以及面条蒸煮特性、面条质构特性、面条感官评价的影响,以及黄原胶对它们的影响的相关性,结果表明黄原胶对面筋的形成先强化后弱化,对粉质特性有较明显的提高,但是降低了面团的拉伸特性,减少了面条的吸水率、干物质损失和蛋白质损失,改善了面条的质构特性。

Research progress in influence of flour dough rest on noodles quality;

面团熟化对面条品质影响研究进展

Analysis of influential factors on baking quality and stability of frozen dough-gassing power;

对冷冻面团稳定性及烘焙质量影响因素的分析——产气力

Influence of yeast and process conditions on frozen dough production;

酵母和加工条件对冷冻面团生产的影响

Factors influencing the quality of frozen dough;

影响冷冻面团质量的因素

The cold-stored dough refers to an instant staple food which is placed in a special packing container and stored under a cold storage condition for 1~3 months at least.

冷藏面团是指将预先调制好的各种生面团置于一种特殊的包装容器中,在冷藏条件下可储藏1~3个月的方便主食产品,产品最大的特点就是:营养、卫生、方便。

Cassava starch and modified starch have lightly affected on dough properties.

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。

The more the amount of SSL is, the better the dough properties are.

通过面团特性分析,其各特性改善程度基本与添加剂的使用量呈线性增长。

5% for the influence comparison on dough properties and bread-making quality.

5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。