麵粉品質 的英文怎麼說

中文拼音 [miànfěnpǐnzhí]
麵粉品質 英文
flower characters
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 品 : Ⅰ名詞1 （物品） article; product 2 （等級; 品級） grade; class; rank 3 （品質） character; qualit...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 麵粉 : face powder
  1. Study on effects of detoxicating linseed meal flour on bread quality

    脫毒亞麻籽粕粉對麵包品質影響的研究
  2. Over time as you work with the potato and corn kingdoms along with the many beans that can be grown ( garbanzo or chick pea and kidney beans in particular ), a mixture of flour derived from these food sources will mimic the starch - protein ratios of wheat flour enough to be used for the purposes of making bread, pasta or cereal

    隨時間過去，當你與馬鈴薯和玉米王國以及許多可以生長的豆類一起工作（尤其是鷹嘴豆和蕓豆） ，由這些農作物所混合製作的麵粉會模仿小麥麵粉中的澱粉-蛋白質復合物，足以被用來製作麵包、意大利麵食或谷類食品。
  3. Wheat pentosan is an important factor affecting the flour processing and food quality

    摘要戊聚糖是小麥麵粉加工和食品品質重要的影響因子。
  4. Durum wheat semolinas and alimentary pasta. estimation of cooking quality of spaghetti by sensory analysis

    硬粒小麥粗麵粉和面條製品.用感官分析評定義大利細面條的烹制質量
  5. Bread baking quality of wheat flour. sponge dough method

    小麥粉麵包烘焙品質試驗法中種發酵法
  6. Bread baking quality of wheat flour. straight dough method

    小麥粉麵包烘焙品質試驗法直接發酵法
  7. Noodie : select flourh from japan, which undertakes dozeds of processing steps under constant temperature and humidity. the noodle tastes with elasticity. and brings to you pleasing barley smells

    面：選用無污染優質麵粉，在恆定的溫度，嚴格通過是大搞工序精心加工而成，面入口潤滑而富有彈性，細心品位，麥香沁脾。
  8. The viscoelastic properties and cake quality that were affected by the addition of peanut residue powder were studied

    摘要文中主要研究了花生渣粉的添加對麵粉的粉質特性以及對桃酥、曲奇餅干品質的影響。
  9. The effects of adding two proteins ( glutenin and gliadin ) purified from wheat gluten on the rheological properties of wheat doughs were investigated

    摘要利用谷朊粉提取分離的2種蛋白（麥谷蛋白和麥醇溶蛋白） ，作為2種麵粉品質改良劑，研究了它們對不同種小麥粉面團流變學特性的影響。
  10. Special kneading machine, firm structure, durable ; double motors, strong power ; bit vibration, stable ; also can knead litter powder ; easy operation, easy clean ; good quality, conform to the safe test

    專業用打面機，結構堅固，耐用；雙馬達，馬力大；震動小，穩定性大；攪拌效果佳，且可以攪拌小容量麵粉；操作安全，容易清洗；高品質，符合安全測試。
  11. The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
  12. Detection of benzoylperoxide in the flour in the market

    新泰市市售麵粉品質改進劑過氧化苯甲酰的檢測
  13. Research on physical and flour quality trait of winter wheat kernel

    冬小麥品種籽粒物理品質性狀及麵粉品質性狀的研究
  14. By means of once fermentation method, the influences of oatmeal with different accession amounts on the quality of baking bread and the improvement of nutrient component in the bread were studied with oatmeal as experimental material

    摘要以燕麥粉為原料，採用一次發酵麵包製作方法，研究不同添加量的燕麥粉對麵包烘焙品質的影響和對麵包中所含營養成分的改善。
  15. A nationwide investigation by china ' s food quality watchdog found products such as baby milk powder, rice, flour, meat, biscuits, seafood, soy sauce and sweets had been contaminated

    中國的食品質量監督單位的一項全國范圍的調查發現，很多產品受到污染，如嬰幼兒配方乳粉、大米、麵粉、肉類、餅干、海鮮、醬油、糖果等有毒食品。
  16. The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration, in addition, the cooking losing and protein losing of the noodles increased

    結果表明，隨著小麥芽粉添加量的增加，面條的吸水率與品質綜合得分逐漸下降；干物質損失率、蛋白質損失率與面條湯的吸光度逐漸上升；面團的穩定時間逐漸下降；麵粉糊化后的粘度大幅度的下降。
  17. The miling equipment is from buler co. of switzerland and gbs co. of ltaly, the “ banqiu brand ” various flouris produced by high quality wheat from the delta of yellow river, it has been awarded as “ famous brand of product ” for 8 years in shangdong province, it was awarder as “ state level free test product ”, and the banqiu brand flour has known by people of china

    員工600餘人的國家大型企業，生產設備從瑞士布勒、義大利聖加蒂公司引進，利用黃河三角洲盛產的優質小麥精心研製的「半球」牌系列專用麵粉，連續八年保持山東省名牌產品稱號， 2005年榮獲「國家免檢產品」桂冠， 「半球」品牌已成為家喻戶曉的知名品牌。
  18. By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed

    摘要通過添加不同比例的麥麩膳食纖維于麵粉中，分析其對面條烹煮品質特性的影響。
  19. The influence of the wheat malt powder on noodles ' quality was studied by adding different proportion wheat malt powder into the flour

    摘要通過向麵粉中添加不同比例的小麥芽粉，研究小麥芽粉對面條品質的影響。
  20. Single - factor and orthogonal experiments were employed to confirmed the influences of accession amounts of oatmeal, emulsifier, oxidant on bread quality

    通過單因素試驗和正交試驗研究，確定了燕麥粉、乳化劑、氧化劑的添加量對麵包品質的影響。
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