The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.
用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。
The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.
结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；
The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.
结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；
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