dough-mixing

基本解釋

Change in subunit fractions of glutenin macropolymer(GMP) during dough mixing was studied by means of three wheat cultivars in present paper.
利用3種不同品質(zhì)性狀(高,中,低筋)小麥為原料,研究了面團(tuán)攪拌過(guò)程中麥谷蛋白大聚合體(GMP)分子亞基組分的變化。
Craft principle of vacuum dough mixing was analyzed, it possesses the features of sopping up the water fully, no air obstructing, aggrandizing regiment density and resting dough well.
研究分析了真空和面技術(shù)的工藝原理,在工藝上具有小麥粉充分吸水、無(wú)空氣阻隔、面團(tuán)密度增大、熟化狀態(tài)佳的特性。
Changes in the contents of gliadin and glutenin of eight various wheats during dough mixing were studied.The results indicated that the two protein contents changed regularly during dough mixing.
以8種不同品質(zhì)性狀的小麥為原料;研究了小麥粉面團(tuán)在攪拌過(guò)程中醇溶蛋白和麥谷蛋白含量的變化;結(jié)果表明:面團(tuán)在攪拌過(guò)程中兩種蛋白質(zhì)的含量發(fā)生了有規(guī)律的變化.
I like to eat steamed bread made of leavened dough mixed with flour.
我喜歡吃戧面饅頭。
Studies on Changes of Protein During Dough Mixing
面團(tuán)攪拌過(guò)程中蛋白質(zhì)的變化