doughs

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

Technology of Freezing-storing and Thawing for Frozen Doughs

冷冻面团冷冻贮存和解冻的工艺

Any of various doughs for bread.

各种做面包用的生面团。

That when the temperature of the dough was increased, the value of G ″ and G ′ of doughs decreased with increased almond flour content;

在升温过程中，添加全脂和脱脂杏仁粉都会使面团的G〃和G′减小；

Effect of glucose oxidase and transglutaminase on theological properties of doughs and qualities of flour products.

该文综述葡萄糖氧化酶和谷氨酰胺转胺酶的特性、作用机理,及其对面团流变学特性和面制品品质影响.

Effect of food enzymes on rheological and micro structural properties of frozen doughs

食品酶制剂对冷冻面团流变学和微结构的影响

Whole wheat doughs had higher water absorption and faster enzymatic degradation rate than common bread doughs, whereas with longer development time and lower stability.

全麦面团的吸水率高于普通高筋粉面团，酶降解速度更快，但形成时间更长、稳定性较低。

The results showed that the strain which had greater maltose fermentation ability was quicker when fermenting plain doughs, and contrariwise, it was slower.

结果表明，在8株供试的面包酵母菌中，麦芽糖发酵力较强的菌株在无糖面团中的起发速度较快，反之则较慢。

Screening of baker ′ s yeast for quick fermentation in plain doughs

快速发酵面包酵母菌株的选育

The effects of glucose oxidase and transglutaminase on frozen doughs were investigated. The storage and loss modulus, resistance to extension at 5 cm and microstructure were determined using a dynamic rheometer, Brabender Extensograph, and a scanning electron microscopy ( SEM).

应用动态流变仪，Brabender拉伸仪，扫描电子显微镜（SEM）研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团粘弹模性量粘弹模量，抗拉伸阻力R5及微结构影响。

Effect of Food Additives on Dynamic Dough Rheological Properties and the Baking Performance of Frozen Doughs

食品添加剂对面团动态流变学及冷冻面团烘焙特性的影响研究

Water uptake is slow when compared to smooth flour, and they make dry doughs.

同光滑质地的面粉比较,其吸水很慢, 因此它们通常用来制成干面团.

Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph

GB/T14614-1993小麦粉吸水量和面团揉和性能测定法粉质仪法

The using of frozen doughs has the characteristic of economic, convenient, and steady product quality. The main shortcomings of frozen dough are its bread with reduced loaf volume, and prolonged proofing time as frozen storage time is extended.

使用冷冻面团生产面包具有经济、方便、快捷，产品质量稳定的特点，冷冻面团的主要缺点是：面团的醒发时间随着冷冻储存时间的延长而延长，且面包比容小。

These doughs can be rolled out while you wait for the pastry to chill.

在等油酥糕饼凉的时候，可以把这些面团擀薄些。

Various indices have been defined, usually they refer to doughs with a maximum consistency of 500FU.

我们已经定义了不同的指数代号。通常它们指的是具有最大粘度500FU的面团

Various indices have been defined, usually they refer to doughs with a maximum consistency of 500 FU.

我们已经定义了不同的指数代号.通常它们指的是具有最大粘度500FU的面团.

During to the dilution of flours and other ingredients, the acidity and fermentation product contents of mixed doughs decreased.

由于面粉和其他配料的稀释作用，混合酸面团的酸度及其中各种发酵产物的含量均降低。

Method for determination of rheological properties of doughs using an extensograph Effect of Structure of IPP Undrawn Monofilament on Drawing Behavior

GB/T14615-1993面团拉伸性能测定法拉伸仪法等规聚丙烯未拉伸丝的结构对拉伸性能的影响