焙烤

板栗粉对面包焙烤特性的影响研究

Effects of chestnut powder on bake qualities of bread

2006德国慕尼黑iba-国际焙烤、糖果、巧克力及糕点博览会

2006 Germany Munich Iba-International Bake & Roast , Candy , Choco-late and Pastry Exposition

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 .

结合焙烤试验结果，谷朊粉、黑麦水溶性AX最适宜添加量为2%、3%。

The optimum addition levels of gluten and rye water are 2 % and 3 % .

谷朊粉、黑麦AX对小麦粉粉质特性、焙烤品质有重要的影响作用。

Gluten and rye arabinoxylan play an important role on the wheat flour farinograph properties and bread baking quality .

焙烤方式为在远红外烤箱中100℃左右焙烤30min。

Infrared oven was preferable for baking with temperature of l00 ℃ for 30 minutes .

最佳工艺为：打蛋时间13min、焙烤温度180℃，焙烤时间20min。

The optimal processing technology are got as followed : the time of whisking eggs is 13 min , the time of baking cake is 20 min under 180 ℃ .

为了改造24头轧机红外烤箱的温度系统，采用了软件和硬件相结合的自动控温设计方案。焙烤方式为在远红外烤箱中100℃左右焙烤30min。

In order to improve the temperature system of the infrared oven in 24 heads rolling mill , software and hardware have been combined in the designing scheme of the temperature controlling system .

小麦加工品质与面包焙烤品质关系的研究

Studies on the wheat processing quality and relationship with baking quality

焙烤的苦瓜粉不适于苦瓜酒的调味。

Baked Momordica charantia powder was not good for liquor flavoring .

我们的咖啡厅为您奉献地道的“比萨饼”及各色焙烤糕点。

One Care Inn offers authentic pizza and other baked treats .

焙烤家族中的新型功能性配料&高纤无糖糖浆

New Type Functionality Ingredient in the Baking Family-High Fibre Sugarless Syrup

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

加入发酵剂的面包，允许马上焙烤。

Breads made with a leavening agent that permits immediate baking .

焙烤与捏合处理对油脂香气的影响

Effects of Roasting and Kneading on the Flavor from Lipid

羊肉烤制品的质量受到工艺条件的影响，其中腌制、上色、焙烤、杀菌等关键工艺的影响较大。

The quality of roast mutton is affected by the technology conditions .

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

焙烤对核桃仁风味及其油脂氧化的影响

Effect of roasting on flavor and fatty acid oxidation of walnut kernel

卵磷脂对面包焙烤品质的影响

The effects of lecithin on the baking quality of bread

日本与中国的焙烤市场动向及乳化剂技术应用的介绍

Tendency of Baking Market and Emulsifier Technical Application in Japan and China

黑麦一般通过面团发酵而用于面包焙烤生产中。

Rye flour is used in bread baking with sour dough fermentation .

大米制品。适用于焙烤食品的卵磷脂

And rice preparations as well . Lecithin benefits bakery products

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 higher content of gluten will not guarantee good baking quality .

焙烤品质与面团形成和稳定时间相关分析

The Correlations Between Baking Quality and Dough Development Time and Stability Time

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

添加剂对黑麦面粉焙烤特性的影晌

Influence of Additives on Baking Properties of Rye Flour

用于焙烤面包及涂层混合料的膨松剂

Leavening agents for baking , coating mix and more

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

低温气体在提高焙烤制品质量中的应用

Using low-temperature air to improve bakery (?) squality