Effect of wheat and wheat flour quality on steamed bread;
小麦及其面粉品质对馒头品质的影响
Judgement system and measures of steamed bread quality;
馒头的品质评价体系及方法
Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread;
不同碳链长度脂肪酰乳酸钠对馒头作用效果研究
Relationship between microbe amount and security of steamed-bread;
馒头的微生物指标与安全性
Under these amounts, the quality of steamed-bread can be improved.
2%、葡萄糖氧化酶20mg/kg、脂肪酶50mg/kg、α-淀粉酶5mg/kg时馒头品质优良,为小麦品种优选、制粉等环节控制优质馒头的工业化生产提供了一定的参考。
In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.
将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。
Effect of proofing temperature and relative humidity on sensory evaluation of steam bread;
醒发温湿度对馒头感官评定影响
To investigate the oat whole meal food processing quality,the oat whole meal,the Artemisia sphaerocerphala kraschen(ASK) seed powder and vital gluten were used to study the oat whole meal bread,steam bread,and frozen dough processing quality.
为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性,以燕麦全粉为原料,研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。
In the twenty century,there were limited research results on the request for wheat flour,the quality evaluation method and the relationships between wheat kernel property and steam bread quality.
馒头是我国主要食品之一 ,消费量和面条相当 ,且南方的消费量还在逐年增长。
Based on the result of classification of Chinese steamed bun,it was investigated that the relationships between 14 wheat flours and steamed bun of three basic types.
以14种面粉样品为材料,对应主食馒头的3种基本类型进行试验,探讨面粉蛋白质含量与主食馒头品质之间的关系。
The key equipment of producing steamed bun is automatic placing machine,the working principle of automatically placing,the moving contrail of steamed bun and the structure and installation feature of the machine were discussed.
论述了工业化生产馒头的关键设备———馒头摆放机自动摆放的工作原理、馒头的运动轨迹及该机的结构、安装特点。
In this paper,the effects of several surface active agents on the volume and the hardness of steamed bun is discussed,some suitable surface active agents and the optimum prescriptions for steamed bun are found out.
探讨了几种表面活性剂对馒头体积、硬度等的影响。
Explanation on state standard of Chinese steamed bread based on wheat flour;
《小麦粉馒头》国家标准解读
Study on the electric resistance changes during dough fermentation for Chinese steamed bread;
馒头面团发酵过程中电阻的变化
Study on the Effect of Transglutaminase on Quality Properties of Buckwheat Steamed Bread, Bread and Instant Noodle;
谷氨酰胺转胺酶对于荞麦馒头、面包、方便面品质影响的影响研究
Effect of Wheat Flour Quality on Chinese Steamed Bread Stale and Research on Chinese Steamed Bread Anti-staling;
小麦粉品质对馒头老化的影响及馒头抗老化研究
This flour is made out of spring wheat and steamed bread made by the flour is very tasty.
这面是用春麦磨的, 做出的馒头香甜可口。
Association between Northern Style Hand-made Steamed Bread Quality and Wheat Quality and QTL Mapping;
北方手工馒头品质与小麦品质的关系及QTL作图
Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour
脂类对小麦粉理化特性和馒头加工品质的影响
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
Studies on Preparation of Resistant Starch of TypeⅢ from Buckwheat and Its Effects on Phsico-Chemical Properties of Steamed Bun;
甜荞RS3型抗性淀粉的压热法制备及其对馒头制品物化特性影响研究
Investigation on the Association between Wheat Quality Traits with Performance of Noodle and Steamed Bread in the Lower Yangtze Valley Zone;
长江下游麦区小麦品质与面条馒头品质关系的研究
Analysis on the Traits for Steam Bread-making Quality of Wheat Cultivars Extensively Sown in the Southern Region of Yellow and Huai Valleys in China
黄淮冬麦区南部主要推广小麦品种的馒头加工品质研究
These buns haven's been steamed long enough.
这一屉馒头欠火 。
Steamed bread, rice and noodles.
馒头，米饭和面条。
Effect of buckwheat bread production on buckwheat flavonoids
荞麦面包制作过程对荞麦黄酮的影响
Since this is China's wheat belt, steamed bread and noodles are the staples rather than rice.
因为地处中国小麦种植带的缘故，馒头和面条代替米饭成了主食。
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread
麦麸膳食纤维对面团流变学特性及馒头品质的影响
P: Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？
Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？）