The stability of frozen dough could be solved by choosing yeast type, improving formula, controlling processing method and freeze-thaw circulating conditions.
冷冻面团的稳定性可以通过酵母种类的选择、配方的改善、制作方法及冷冻解冻循环的控制来解决。
Based on experiment method, two drying technologies named constant low temperature drying and variable temperature drying were experimented on a batch type circulating paddy drier.
在分批循环式稻谷干燥机上试验了低恒温干燥和变温干燥两种干燥工艺。
Based on experiment method, two drying technologies named constant low temperature drying and variable temperature drying were experimented on a batch type circulating paddy drier.
在分批循环式稻谷干燥机上试验了低恒温干燥和变温干燥两种干燥工艺。
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