bran bread
bran bread是什么意思、bran bread怎么读
读音：[bræn bred]
[bræn bred]
bran bread 基本解释
网络 麸皮面包
重点词汇
bran bread 双语例句
- 1、
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 - 2、
Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.
研究了添加米糠对面团粉质特性和馒头品质的影响。 - 3、
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究 - 4、
Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice bran bread
米糠面包的物性分析及其感官质量的模糊综合评判 - 5、
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 - 6、
Covering rice bran with fat in course of bread preparation could prevent the unique smell and bitterness derived from rice bran.
制作面包时将米糠用油脂覆盖可消除米糠气味和苦味。 - 7、
With white, brown, rye, and bran, there's a lot of bread out there for you to choose from.
白面包、黑面包、裸麦和麸皮面包，有这麽多种供你选择。 - 8、
Wheat Bran Pentosan Preparation, Purification and its Influence on Dough and Bread Making Properties
小麦麸皮戊聚糖的制备及对面团特性和面包烘焙品质的影响 - 9、
Study on effects of rice bran addition on the quality of steamed bread
添加米糠对馒头品质影响的研究 - 10、
Studies Degreased rice bran extrusion processing and in fluence on the physical properties of bread with rice bran powder
脱脂米糠挤压加工及其对面包粉物性影响的研究 - 11、
The processing of rice bran nutritional bread
米糠营养面包的研制 - 12、
The processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.
对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。 - 13、
Application of Diet Fibre from Wheat Bran in Bread
麦麸膳食纤维在面包中的应用研究 - 14、
Adding stabilized rice bran which lost Enzyme activity to bread, through a storage technological experiments, we attain an optimal formula of them.
通过一组正交试验对在面包内添加挤压脱酶稳定化米糠进行工艺试验，得出添加挤压脱酶稳定化米糠面包的最佳配方。 - 15、
The application of high fiber softened wheat bran powder in bread manufacture
高纤维软化麦麸粉在面包中的应用 - 16、
Effects of wheat bran dietary fiber on dough rheology and bread bakery quality were studied.
研究了不同添加量的麦麸膳食纤维对面团流变学性质及面包焙烤品质的影响，结果表明：麦麸膳食纤维对面团流变学性质存在正反两方面的作用； - 17、
Study on the Application of Stabilized Rice Bran in Bread
稳定化米糠在面包中的应用研究 - 18、
The fermenting bread bran is expensive for complicated and time-consuming process and dear production equipment, besides fermenting one has a short shelf life, therefore it is suitable for local enterprise, which restrict the sales of bread bran product a
发酵面包糠制备耗时、过程相对复杂、生产设备也相对昂贵，此外其保质期短，很大程度上限制了面包糠产品的销售和面包糠企业的发展。