1)sourdough[英]['sa??d??][美]['saur'do]酸面团
1.The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;提高冷冻酸面团中乳酸菌抗冻性的研究
2.Lactobacillus paralimentarius 412 as a food-grade microorganism was isolated from a traditional sourdough collected from Handan Area,Hebei Province,China.从酸面团中分离得到1株类食品乳杆菌(Lactobacillus parali mentarius)412,添加该菌株的面团在28℃发酵4h后的pH为5。
英文短句/例句
1.Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation类食品乳杆菌412对酸面团发酵的影响
2.The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;提高冷冻酸面团中乳酸菌抗冻性的研究
3.Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
4.By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs.通过使用更复杂的复合微生物,面包师能生产特色的面包,如酸面团面包
5.Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
6.Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布
7.Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
8.Influence of acid oxidation on functional groups on surface of carbon spheres酸氧化处理对碳球表面基团含量的影响
9.Synthesis of new kinds of polymeric surfactants with sulfonic group新型带有磺酸基团的高分子表面活性剂的制备
10.First, Asc is oxidized to DHAsc by oxygen present in the dough.第一,在面团中氧气的存在条件下将抗坏血酸氧化成脱氢抗坏血酸。
11.Study on effect of sodium alginate on micro-structure of the oat dough and noodle quality海藻酸钠对燕麦面团微观结构及其面条品质影响
12.Decreases in dough development time and dough stability, as shown in farinograms, clearly reveal the addition of cysteine.面团伸展的时间及其稳定性的下降很清楚地表明了该面团中添加了半胱氨酸。
13.The Synthesis of New Carboxylate Gemini Surfactants and Their Micellization Character;新型羧酸盐Gemini表面活性剂的合成及胶团化性质研究
14.Immobilization of Carbonic Anhydrase onto Polymer Surface without Active Functional Groups with Crosslinker碳酸酐酶在无活性官能团聚合物表面的偶联接枝新方法
15.Addition of alkali hromates to flour also prevents excessive softening of gluten during dough making.在制作面团的过程中向面粉中添加碱性溴酸盐也会阻止面筋的过度软化。
16.Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top.传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。
17.Glucono delta lactone is recommended since it hydrolyzes quickly in the dough to produce gluconic acid.由于葡萄粮酸-δ-内脂在面团中可快速水解并生成葡萄糖酸,因此也被建议使用。
18.In addition, artificial acidification of the rye dough is practiced, hence both aspects will be covered.另外,对黑麦面团进行人工酸化也是可行的;因此,这两方面分别介绍如下。
相关短句/例句
sour dough酸性面团
1.The baking process of sour bread produced by wheat bran was studied,and discussion on the fermentation liquid of wheat bran and flour ratio for sour dough,and the influence on sensory quality of the bread.对麦麸酸面包制作工艺进行了研究,并针对酸性面团中小麦麸皮发酵液与面粉的配比及其对面包感官品质的影响进行了探讨。
3)Sourdough bread酸面团面包
4)sourdough noodle酸面团发酵面条
1.The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.结果表明,发酵剂的发酵时间和添加量及杏仁皮添加量对酸面团发酵面条的最大剪切力的影响显著。
2.For the first time ,putting the almond bran and spontaneous sourdough starter into the flour to determin their comprehensive role on the sourdough noodle.本文研究了加州杏仁皮对面团流变学与热力学特性及对传统面条物化与质构特性的影响;并首次探讨了加州杏仁皮对酸面团发酵面条的影响;最后对比分析了加州杏仁皮对不同面条风味的影响。
5)spontaneous sourdough starter自然发酵酸面团
1.The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.本实验主要在传统的面条工艺基础上,研究影响含有加州杏仁皮的经自然发酵酸面团(发酵剂)发酵的风味面条剪切质构特性的关键因素。
6)dough[英][d??][美][do]面团
1.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
2.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
3.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
延伸阅读
面团期分子式：CAS号：性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
