面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。
The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data.
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.
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.
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.
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.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
通过添加不同比例的谷朊粉可不同程度地改善苦荞粉面团的流变学特性，进而改变其加工特性。
By adding different proportions of wheat gluten, the rheological properties of buckwheat dough to different extents can be improved. Thereby...
通过添加不同比例的谷朊粉可不同程度地改善苦荞粉面团的流变学特性，进而改变其加工特性。
By adding different proportions of wheat gluten, the rheological properties of buckwheat dough to different extents can be improved. Thereby...
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