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。
At first,we foster different bread doug h in nurture box for one hour,one and half an hour and two hours at 0.
288kW下,对即发活性干酵母、送培养箱培养前的面包面团和在培养箱中发酵1、1。
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
To cause(dough) to puff up.
发酵使（面团）膨胀
A small ball of dough cooked with stew or soup.
汤团，团子，饺子炖或煮制的小面团
any of various doughs for bread.
各种做面包用的生面团。
She mixed the flour and water to a paste.
她用水和面做成面团.
Mix the butter and flour into a paste.
将奶油和面粉合成面团。
Flatten the dough with a press of the hand.
用手把生面团压平.
Form the dough into a ball with your hands.
用手把面团搓成球。
The boy squeezed paste into a ball.
孩子把面团捏成了球形。
Work the dough before shaping it.
在使其成形之前揉面团
She patted the dough into a flat cake.
她把面团轻轻拍成扁饼。
( Again you can always leave the dough covered tightly in the fridge to proof overnight.
（果要冷藏发酵面团的话，要盖好面团才放到冰箱。
A piece of bread dough that is rolled thin and fried in deep fat.
油炸面团团得很小的生面，用来放在深油中炸熟
Spread the poppy filling and tightly roll up.
将把面团由上往下卷，用锯齿刀将面团分8等份。
To control the fermentation, proofing process and the dough fermentation.
主宰整个面团?酵及醒?等过程，控制面团?酵。
When dough has risen several times, remove and knead one last time by hand.
当面团多次发酵膨胀，将面团移出用手捏制。
A loaf of bread or other bakery product made from pieces of dough twisted together.
麻花状面包用卷成一团的面团加工成的面包片或其它烤制的东西
any of various breads made from usually unleavened dough.
面团未经发酵做成的各种各样的面包。
Turn the dough onto a floured Board.
把生面团倒在撒了面粉的板上