醒发

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醒发醒发
  1. 面团醒发后酸度和游离氨基酸总量增加,乳酸和乙酸含量上升并具有菌种特异性。

    After proofing , the acidity and total free amino acid content increased , and lactic and acetic acids contents increased with strain-specialty .

  2. 以上实验结果证明,特种磷酸盐在烘焙产品中不但能起到很好的化学膨松作用,还可缩短醒发时间,提高产品质量;

    The experiment results proved that the specialty food phosphates are good chemical leavening acids for baking application , and also can decrease the proofing time and improve the quality of baking products .

  3. 分别进行了醒发时间、轧面次数、蒸烤时间及温度、和面时间、面团pH值5个因素对蒸烤馒头品质影响的单因素实验。

    Factors affecting the quality of steamed and baked bread , are the ferment time , kneading time , steaming and baking temperature and time .

  4. 通过改变醒发时间蒸制馒头,研究不同馒头内部结构对其感官品质影响。

    Objective To study the effect of different matching doses of propofol-remifentanil on awakening time .

  5. 乌龙茶面包采用发酵60分钟,醒发150分钟,这样加工出的三种茶叶提取物面包均具有很好的外观品质和风味品质。

    The bread of Oolong tea adopt ferment 60 minutes , dough recovery 150 minutes .

  6. 表面,用叉子将醒发后的面团叉出一排排的孔洞,刷上全蛋液。

    Use the tines of a fork to prick the top of dough , then brush with egg wash .

  7. 经过验证实验、发酵特性实验和电镜实验,验证了复配改良剂对预醒发冷冻面团的改良作用。

    The role of improving to the quality of pre-proofed frozen dough was defined by the confirmation experiment , the fermentation characteristics experiment and the electron microscopy experiment .

  8. 它不但对沙琪玛具有很好的膨松作用,而且与对照泡打粉相比醒发时间缩短了3·5小时,同时在色泽、口感、成形方面均有改善;

    It not only can leavening , but also can decrease the proofing time by 3.5 hours compared with the traditional baking powder , improve the color , taste and appearance of the final products .

  9. 圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。

    And the round bread can be used for testing the proper degree of tensile force ratio of tailored flour for bread , showing the stirring and recovery resistance as well as air holding capacity of dough .

  10. 使用冷冻面团生产面包具有经济、方便、快捷,产品质量稳定的特点,冷冻面团的主要缺点是:面团的醒发时间随着冷冻储存时间的延长而延长,且面包比容小。

    The using of frozen doughs has the characteristic of economic , convenient , and steady product quality . The main shortcomings of frozen dough are its bread with reduced loaf volume , and prolonged proofing time as frozen storage time is extended .

  11. 在用高浓度茶叶提取物加工面包时,经过正交试验和方差分析以及面包的感官审评得出,绿茶面包和普洱茶面包应采用发酵30分钟,醒发120分钟;

    When processing bread with high concentration of tea extraction , there present a optimal scheme by orthorhombic experiment , analysis of variance and the sense evaluating of bread : the bread of green tea and pu-er tea adopt ferment 30 minutes , dough recovery 120 minutes ;