本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面，通过测定其蒸煮品质及质构特性，研究了三种蛋液对鲜切面品质的影响。
By testing cooking quality and texture characteristic of fresh noodle, the influence of three kinds of egg liquid on the quality of fresh noodle was studied.
玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
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