A standardized piece of dough is stretched with the hook of a Brabender extensograph until the piece breaks.
将一标准化了的面团片用一勃氏延伸仪的钓钩拉长直到该面团片破裂。
The extensograph test of dough showed the chelating agent delayed the oxidation of L-ascorbic, which was validated by baking test.
面团的拉伸试验表明螯合剂有效地延缓了L-抗坏血酸的氧化作用。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.
用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。
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