Azodicarbonamide is of interest as a flour improver, since it improves not only the dough properties of weak gluten flour, but also lowers the energy input in dough mixing. Details of the reactions involved are unknown.

 
  • 偶氮甲酰胺是一種令人很感興趣的面粉改良劑。它不僅僅改善了含有微弱面筋含量的面粉的面團特性,而且降低了面團混合過(guò)程中的能量輸入。但其反應的細節還不甚清楚。
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