基本释义:

团体特性

网络释义

1)group characteristics,团体特性

2)team features,团体特色

3)dough properties,面团特性

4)dough characters,面团特性

5)Dough property,面团特性

6)properties of flocs,絮团特性

用法和例句

This article reviews the poem creation of “Hupan Poem School”,analyses the team features and inpidual styles of the representative poets.

本文通过对“湖畔诗派”代表诗人诗歌创作的梳理和把握 ,总结了其诗作的团体特色及其代表诗人的个性风格 ,进而探讨其在“五四”新诗史上的地位和贡

Cassava starch and modified starch have lightly affected on dough properties.

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。

The more the amount of SSL is, the better the dough properties are.

通过面团特性分析,其各特性改善程度基本与添加剂的使用量呈线性增长。

5% for the influence comparison on dough properties and bread-making quality.

5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。

The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied.

从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖,然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中,研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。

Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;

添加膳食纤维对面团特性及面包品质的影响

Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality

羧甲基纤维素钠对面团特性及面包品质的影响

Effects of Four Kinds of Hydrocolloids on Characteristics of Dough

四种常见亲水胶体对面团特性的影响研究

The Effects of Konjac Glucomannan and Its Derivatives on Dough Performance and Bread Quality

魔芋葡甘聚糖及其衍生物对面团特性及面包品质的影响

Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;

贮藏蛋白组份对小麦面团特性与食品加工品质的影响

Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough

低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究

Effect of Stachyose on Wheat Dough Rheological Properties

水苏糖对面团流变学特性影响的研究

Micellization of Quaternary Ammonium Dimeric Surfactants in Aqueous Solution and the Micellar Properties;

季铵盐二聚表面活性剂在水溶液中的胶团化行为及胶团特性

Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;

抗性淀粉对面团流变学特性及加工品质的影响

Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties

酶改性蛋黄粉对面团流变学特性的影响

The Effect of Triticale Dietary Fiber on Dough Farinographic Properties

黑小麦膳食纤维对面团粉质特性的影响研究

Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou

不同酵母对面团发酵特性及馒头品质的影响

Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread

乳化油脂对面团流变特性和馒头品质的影响

EFFECTS OF MICROWAVE-TREATED SOYMILK ON FERMENTATION PROPERTIES OF DOUGH OF MANTOU

微波处理豆浆对馒头面团发酵特性影响的研究

A higher content of gluten will not guarantee good baking quality.

但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。

A study on influences of oat bran to rheological property and bread quality

燕麦麸皮对面团流变学特性和面包品质的影响研究

The instruments widely used in practice for the determination of the theological properties of dough can be pided into recording dough kneaders and tensile testers.

在实践中广泛用于确定面团热力学特性的仪器可以分成纪录面团混合机和张力测试仪。

The Forming Mechanism of Resistant Starch and Its Effect on Rheological Property of Dough;

抗性淀粉形成机理及对面团流变学特性影响研究