1) frozen dough fermentation
冷冻面团发酵
1.
Both the emzymatic preparation of xylo-oligosaccharides(XO) and the application of XO in steamed bread made by frozen dough fermentation were studied in this paper.
本论文主要研究了低聚木糖的酶法制备工艺及其在冷冻面团发酵馒头中的应用。
2) Pre-proofed frozen dough
预醒发冷冻面团
3) frozen dough
冷冻面团
1.
Analysis of influential factors on baking quality and stability of frozen dough-gassing power;
对冷冻面团稳定性及烘焙质量影响因素的分析——产气力
2.
Influence of yeast and process conditions on frozen dough production;
酵母和加工条件对冷冻面团生产的影响
3.
Factors influencing the quality of frozen dough;
影响冷冻面团质量的因素
6) frozen sweet dough
冷冻甜面团
1.
The influences of trehalose,shortening,salt,lactic acid and dough temperature on rheoferment characteristics of frozen sweet dough were investigated by Chopin rheofermentometer F3.
本文主要采用 F3肖邦流变发酵仪研究了海藻糖、起酥油、食盐、面团温度和乳酸对冷冻甜面团的发酵特性(Hm、Hm′、CO2产气量)的影响作用。
补充资料:冷冻面
近年来,在日本又出现了冷冻面,它是将小麦粉用上述方法加工成面条后,烧煮,缓慢冷却,并保持一定的湿度,即装入塑料袋进行冷冻,并用紫外线灭菌,有的还在容器内放入食品保存剂或除氧剂,这样人们食用就更方便,面条也能保持原有的风味。将包装拆开,用电子锅或热水稍许加热解冻后即可食用。同样,冷冻面也有很多种调味和佐料,备受消费者欢迎。日本为此而建立了一系列冷冻的运输、贮藏和销售体系。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。