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.
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。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
研究了水的碱度、硬度对面条品质的影响。
Treating the experiment data by correlation analysis and single domino effect analysis, suitable flours for making wet noodle were selected.
采用相关分析、单效应分析对实验结果进行处理，以此为依据从中筛选出适合制作湿面的小麦粉。
This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。
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.
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。
Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments.
本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响，通过实验得到一些规律。
The effect of chlorine dioxide and hydrogen peroxide on the shelf life of wet raw noodle was investigated.
主要研究了二氧化氯和双氧水在湿生面条保鲜方面的作用。
The effect of chlorine dioxide and hydrogen peroxide on the shelf life of wet raw noodle was investigated.
主要研究了二氧化氯和双氧水在湿生面条保鲜方面的作用。
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