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- heated soybean flour 加熱的大豆粉
- Beijing where has sells the earthenware cooking pot earth soybean flour? 您的位置：我也知道>生活>美食/烹飪>北京哪里有賣(mài)砂鍋土豆粉呢？
- In this paper,oligosaccharides in soybean flour were determined by HPLC on an ODS column,us ing pure water as eluent. 本文用ODS柱，以純水為洗脫液，高效液相色譜法（HPLC）測定了大豆粉中的低聚糖。
- The foaming and oil sorption capacities,foamability stablity of the peanut meal were better than that of soybean flour. 脫脂花生蛋白粉的起泡性、吸油性、泡沫穩定性?xún)?yōu)于大豆蛋白粉，蛋白質(zhì)、脂肪、含硫氨基酸含量高于大豆蛋白粉，但賴(lài)氨酸偏低。
- Lvdagunr ( Glutinous Rice Rolls with Sweet BeanFlour):also called Pastry Made of Soybean Flour, is anold Beijing snack. 驢打滾：又稱(chēng)豆面糕。是北京小吃中的古老品種之一。
- The corn flour, cassava flour and rice flour combined separately with wheat flour and soybean flour were used as main breadstuffs for the panification. 選用玉米粉、木薯粉、大米粉,分別與小麥粉和大豆粉配合,制作了成本低廉、芳香可口、營(yíng)養豐富的復合面包。
- Among 5kinds of nitrogen sources,the peptone was best,followed by yeast extract,bean cake powder and soybean flour and （NH4）2SO4 was worst. 在5種氮源中，蛋白胨最好，酵母膏、豆餅粉和黃豆粉次之， （NH4）2SO4最差；
- The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably. 低溫脫脂豆粉與維生素C對改善饅頭品質(zhì)具有顯著(zhù)的協(xié)同改良作用,可作為良好的饅頭品質(zhì)復合改良劑。
- And are in the glycine and soybean flour and cornmeal as a nitrogen source and starch as a carbon source the best mycelial growth potential. 并且，都是在以甘氨酸和黃豆粉作為氮源和以玉米面和淀粉作為碳源菌絲生長(cháng)勢最強。
- The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour. 且大豆豆皮膳食纖維較低溫脫脂豆粉改良效果好。
- High quality steamed bread was made with adding a proper quantity of baking soybean flour (defatted at low temperature) or dietary fiber made from soybean hulls. 實(shí)驗證明適量添加低溫脫脂豆粉、大豆豆皮膳食纖維均可制作品質(zhì)優(yōu)良的饅頭;
- The main product include: ISP , enzyme ISP, SPC, functional soybean protein ,de-fatted soybean flour, soybean embryo, soybean oil ,white flakes, and feed meal . 主要產(chǎn)品有：大豆分離蛋白、大豆酶解蛋白、大豆濃縮蛋白、功能性蛋白、脫脂脫腥豆粉、大豆胚、大豆油、低變性豆粕、高變性豆粕等系列產(chǎn)品。
- The effects of pentosanase(pentopan),Glucose oxidase (GOX)and lipoxygenase (enzyme -active soybean flour,SF)on the characteristics of bread made from common and patent flour were studied. The bread quality was markedly improved with these enzymes. 研究了戊聚糖酶(Pentopan)、葡萄糖氧化酶(GOX)以及脂肪氧合酶(活性大豆粉,SF)對普通粉和專(zhuān)用粉面包品質(zhì)的影響,這些酶均可使面包品質(zhì)有明顯改善。
- The Paper relates the characteristics of traditional production and super-micro milling process of soybean flour, introduces the application of soy super-micro flour for food industry emphatically. 本文闡述了大豆的傳統加工方法和超微細精粉的加工工藝及特點(diǎn)。重點(diǎn)介紹了大豆超微細精粉在食品工業(yè)中的應用。
- A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread. 對活性大豆粉、單甘酯及脂肪氧合酶對面粉流變學(xué)性質(zhì)及饅頭品質(zhì)影響進(jìn)行了比較研究。
- The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively. 摘要通過(guò)向小麥粉中添加全脂豆粉、脫脂豆粉及大豆蛋白，來(lái)研究其對小麥粉及饅頭品質(zhì)的影響。
- Soybean flour was defatted by hexane at room temperature, and high lipoxygenase (LOX) activity flour was attained.Different LOX activity flour was obtained with varying dry heating time. 摘要以大豆為原料，通過(guò)常溫下正己烷浸提去油，得到高脂肪氧合酶活力的豆粕，采用不同干熱程度處理得到酶活不同的豆粕，進(jìn)而以堿溶酸沉法制備分離蛋白。
- Heat sometimes causes a prickly rash on the skin. 熱有時(shí)使皮膚上生剌痛的疹子。
- The results showed that wet gluten content and Zeleny sedimentation value of the mixed flour decreased gradually with the increase of the three kinds of soybean flours. 結果表明:隨著(zhù)全脂豆粉、脫脂豆粉及大豆蛋白使用量的增加,小麥粉濕面筋含量與沉降值逐漸下降,饅頭的比容逐漸減小,品質(zhì)逐漸變差;
- The system works on the principle that heat rises. 該項裝置是按照熱力上升的原理運轉的。
