steamed相关论文
Abstract In this study, the different physical and chemical properties of wheat were studied, and on this basis, and the......
将小麦粉与蒸馏水按1∶10的比例混合，震荡，静置，离心，取出上清液，即为小麦粉水溶物。将水溶物与水按照7％、13％、20％、27％的比例混合后加入小......
通过单因素和正交试验研究H2O2的作用条件对马铃薯膳食纤维白度的影响,并将脱色后的膳食纤维添加到馍片中,研究其对馍片感官质量的......
Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed i......
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influenc......
以萝卜干和干辣椒为主要原料,添加仔姜、大蒜、豆豉、食盐和白糖等基本调味辅料,采用蒸制工艺,分段拌料而制作成的一种萝卜干香辣......
以改良的体外模型为测定手段，评价了植物乳杆菌ST-Ⅲ（Lactobacillus plantarum ST-Ⅲ）以蒸煮大豆为培养基料时，其接种量、发酵温度对发......
利用重组自交系群体对淀粉粘度性状与馒头品质间的关系进行了全面分析.相关分析表明,峰值粘度、低谷粘度、最终粘度、反弹值、峰值......
ＥｘｐｅｒｉｍｅｎｔａｌＳｔｕｄｙｏｆＭａｓｓＤｉｆｆｕｓｉｏｎＣｏｅｆｆｉｃｉｅｎｔｏｆＳｔｅａｍｅｄＳｏｙｂｅａｎ￥ＺＨＡＯＧｕａｎｇｂｏ；ＲＵＡＮＧｅｎｊｉａｎ；ＺＨＵＱｕｎｙｉ；ＷＡＮＧＣｈｕｎｇａｎｇ（赵广播，阮根健，朱群益，王春刚）（Ｄｅ.........
Study on Quality Traits for Steamed Bread Made from 25 Representative Wheat Varieties in Shandong Pr
In order to study steamed bread quality traits and explore good wheat cultivars, 25 wheat cultivars grown in Shandong pr......
