1) Raw ground corn starch
生玉米面
2) maize flour
玉米面粉
1.
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。
2.
Under the conditions of basicity and heating,a new multipurpose adhesive by reaction of weat flour or maize flour with hydrogen peroxide in the presence of a small amount chemical addition agent is studied.
以小麦面粉或玉米面粉作原料，在碱性、加热的条件下，用过氧化氢作氧化剂，并加入少量添加剂，制出了稳定性高，粘接力强，干燥时间短，成本低，用途广的氧化面粉胶。
3.
The formulation and preparation of the quick-drying maize flour adhesives were studied.
主要介绍冷制快干型玉米面粉粘合剂的配方、制备工艺。
3) corn noodles
玉米面条
1.
With cornmeal as raw materials,a kind of flavorful sour corn noodles was produced through a series of processes of grinding,fermentation,shaping and boiling.
以玉米面为原料,通过研磨、酵母发酵、成型、熟化等工艺,制成具有可口酸味的玉米面条。
4) corn noodle
玉米挂面
1.
Study on the process of corn noodle by pregelatinization technique;
预糊化工艺制作玉米挂面的研究
补充资料：鸡蓉玉米面
材料:
鸡胸肉……30克
玉米粒……20克
干面条……60克
做法:
1.将鸡胸肉与玉米粒剁碎。
2.面条置于滚水中煮5分钟。
3.加入鸡胸肉与玉米碎粒，共同煮至面条熟烂即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条