焙烤食品

主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。

The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied .

高纤维低聚糖焙烤食品的开发研究

Functional Study on Baking Food Enriched in Dietary Fiber and Oligosaccharides

焙烤食品货架期的影响因素和延长措施

Influence factors and extending measures to the shelf life of baking foods

大米制品。适用于焙烤食品的卵磷脂

And rice preparations as well . Lecithin benefits bakery products

α晶型甘油一酸酯凝胶在焙烤食品中的应用

α - monoglyceride gel and its use in baking industry

大麦精的制备工艺、性质及其在焙烤食品中的应用研究

Preparation and Properties of Malt Extract and It 's Application in Bakery Products

赤藓糖醇&焙烤食品糖制品新型功能性配料

Erythritol-a new type of functional bakery and confectionery ingredient

它还提供生产，焙烤食品和比萨饼的包装解决方案；

It also offers packaging solutions for produce , bakery goods , and pizza ;

淡色本酿造酱油的生产及其在焙烤食品中的应用

Manufacture and application of tinge soy sauce

比萨尤其糟糕的，甚至焙烤食品也有大量的盐。

Pizza is especially bad , and even baked goods have a lot of salt .

乳清制品在焙烤食品中的应用

Applications of whey proteins in baked goods

隧道炉的节能与智能化是当今焙烤食品机械的一大主题。

Energy-conservation and intelligence of tunnel stove is a heavy theme for food baking machinery nowadays .

采购：蔬菜罐头，焙烤食品用添加剂，食品包装机械。

Buy : Canned vegetables , Food additives ( for bakery ), Food machinery for packaging .

焙烤食品配料新动向

New Trend of Bakery Food Ingredients

低能量焙烤食品的开发

Exploitation of low calorie bakery foods

焙烤食品反式脂肪酸标注情况及消费者态度调查

Investigation of Trans Fatty Acid Labeling on Baking Foods and Questionnaire Survey of Consumers ' Attitude

大豆蛋白在焙烤食品中应用的研究&Ⅰ、大豆蛋白对面团特性的影响

Application of soy proteins in bakery foods I . The effects of soy protein on dough properties

酶在焙烤食品中的协同作用

Synergistic effects of bread-baking enzymes

面筋蛋白的结构和性质直接影响到小麦面粉的质量和焙烤食品的品质。

The properties and structure of gluten protein are of importance to flour quality and baking performance .

如何将传统的食品以工业化生产的方式推向市场并得到人们的认可，是传统的食品制造商所追求的，特别是在焙烤食品领域，这一竞争尤为激烈。

To put the traditional food to the market as industrialized products is a target of traditional food producer , esp.

焙烤食品中糖精钠、富马酸二甲酯、苯甲酸和山梨酸的高效液相色谱法测定

Determination of Saccharine Sodium , Dimethyl Fumarate , Benzoic Acid and Sorbic Acid in Baked Food by High Performance Liquid Chromatography

面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。

The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data .

面粉作为焙烤食品中一项重要原料，对焙烤业的发展有着巨大的影响。

It is undoubted a large country of producing and processing flour , but there is serious problems of irrational industrial structure .

在企业具有一定经济基础时可开发小米粉、方便小米粥、小米焙烤食品等深加工产品，获得更多经济效益。

Based on economic developing , we should exploit convenient millet porridge , baking millet food processing products to grain more economics benefit .

可做成糖果，配制饮料，用作调料或各种糖果和焙烤食品的外壳。

It is consumed as candy , used to make beverages , and added as a flavouring or coating for confections and baked products .

该文在目前富钙焙烤食品市场现状分析的基础上，开发研制了酥性营养骨钙饼干。

This study focused on the developement of nutritious biscuit riched in calcium from bone based on the market analysis of baking food riched in calcium .

由粉末状纤维素制得的低热量的焙烤食品不仅有更多的膳食纤维含量，而且保湿和保鲜的时间更长。

Reduced-calorie baked goods made with powdered cellulose , not only have an increased content of dietary fiber , but also stay moist and fresh longer .

本文简单介绍了脱氢醋酸钠的主要特性、生产方法、检测方法及其在焙烤食品中的应用。

The main properties , the methods of production and determination of disodium dehydroacetate and the applications of disodium dehydroacetate in bakery productions were introduced in the paper .

糖类是由碳、、组成，包括含淀粉和糖的各种食物。在有些焙烤食品中许多淀粉颗粒未被胶凝。

They contain carbon , hydrogen , and oxygen , and include foods containing starch and sugar . In some baked products , many starch granules remain ungelatinized .

本文论述了面粉中脂类的化学组成、在面团中存在的物理状态及其在面包、饼干和蛋糕等焙烤食品中的功能作用。

The chemical composition and physical properties of wheat flour lipids in dough is discussed in relation to their functionality in bakery foods such as bread , biscuits and cakes .