技术文摘 关键词:抗性淀粉,速冻馒头,配方,核磁共振 [gap=1083]Key words：resistant starch;quick-frozen steamed bread;formulation;nuclear magnetic resonance
基于8个网页-相关网页
This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。
The quick-frozen production technology of Chinese northern steamed bread was investigated by orthogonal array design and fuzzy comprehensive evaluation.
利用正交试验设计及模糊综合评价等方法对北方馒头的速冻生产工艺进行研究。
应用推荐