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。
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
普通玉米面粉与羧甲基纤维素(CMC)、琼脂、小麦面粉按一定比例配粉，也可获得良好的面团品质。
Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.
施磷对小麦营养品质和籽粒中氨基酸含量无明显影响，但能增强面团延展性，降低面团强度和筋力；
P fertilizer could not obviously improve the nutrition quality of wheat and AA content, but could decrease paste strength and flexibility .
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
It also has good quality characters, such as high gluten content, longer development time and longer stability time.
结果表明：ssl可提高面团吸水量，有效降低饼干面皮的黏度，提高饼干的膨松度及感官品质。
The result show that SSL can heighten water-absorbing capacity of paste, reduce efficiently viscosity of coating and improve expanding degree and sense quality of biscuit.
面粉吸水率偏低、面团稳定时间较短是今后小麦品种品质改良中值得注意的问题。
However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.
并且贮藏蛋白组成与含量决定面团的粘弹性和伸展性，是影响面粉加工品质的关键因素。
It has showed that the composition and content of wheat storage proteins play a major role for viscoelasticity and extensibility of dough.
结果表明：蛋白质含量在面团搅拌过程中发生了有规律的变化，这种变化与面团特性及面团加工品质间有较密切关系。
The results showed that the protein content in dough changed regularly during stirring, which was closely related to the characteristics and processing quality of dough.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
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.
研究结果表明，SSL适宜作面粉改良剂，可以提高面团的加工性能和食用品质。
It was proved that flour additive of SSL improved edible quality and processing property of steamed - bread.
试验结果表明：施用氮素化肥能明显改良小麦品质，提高小麦营养品质，增强面团强度和筋力，降低面团的延展性；
The results showed that N fertilizer could improve the nutrition quality of wheat, increase paste strength and flexibility, but decrease paste ductibility.
这为利用面筋来改良冷冻面团的品质，为实际生产实践选取合适的食品添加剂的应用奠定了理论基础。
This focuses on the use gluten to improve the quality of frozen dough, and lay a theoretical foundation for the actual production of the practice of selecting a suitable food additive application.
微量src法能够准确反映小麦蛋白质品质、淀粉品质及面团流变学特性，是一种简便的微量品质检测方法。
This micro-SRC method can reflect wheat protein quality, starch quality and dough rheology characteristics accurately, and is a simple and convenient method to detect wheat quality on microscale.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
研究了添加米糠对面团粉质特性和馒头品质的影响。
Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.
小麦的品种是多样的、品质是不同的，需要分别了解、掌握它的物理特性、化学性质、面团特性、酶的活性、烘焙实验等。
They also have different qualities. It is the crux of the matter, learn and grasp its physical and chemical properties, dough properties, the activity of enzyme, experiments on baking and so on.
通过面团流变学试验、蒸馒头试验、面包烘焙试验，探讨了国产脂肪酶对各类小麦粉品质的影响。
Effects of domestic lipase on different kinds of wheat flour were studied by rheological test, baking and steaming experiments.
研究添加稳定化米糠对面团粉质特性和面包品质的影响。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
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