BISCUIT相关论文
*She sells seashells on the seashore. *Flash message. Flash message. *Mix a box of mixed biscuits with a boxed bis......
Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><sp......
This is Biscuit. Biscuit is small. Biscuit is yellow.
This is Biscuit. Biscuit is small. Biscuit is yellow....
Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors...
弱筋小麦粉是饼干、蛋糕等食品的主要原料,近年来,弱筋小麦粉的需求量随着食品市场规模的增大而不断增大。目前,在我国弱筋小麦及......
研究了添加芹菜浆、黄油、蛋液、食盐对饼干感官品质和质构特性的影响,通过正交试验优化得到芹菜饼干的最优配方是:芹菜浆25.7%、......
为了解扬麦系列小麦品种的饼干加工品质,明确弱筋小麦育种程序中简单实用的品质评价指标,以26个扬麦系列小麦品种为试验材料,测定......
以低筋面粉为主要原料,添加玫瑰浸提液、玫瑰花瓣、黄油、细砂糖等研制玫瑰花饼干。以感官品质为考察指标,通过单因素试验和正交试......
本文通过本半发酵法饼干生产工艺的研究,介绍了该工艺的生产方法、原料选择、生产配方、影响产品质量的因素,并与传统的韧性、酥性......
用喷水增湿茶坯的方法窨制的茉莉花茶,结果表明,一窨花茶的品质,茶坯含水量10%—20%处理均优于传统工艺。将特级烘青茶坯含水量增......
以小麦粉、葛根全粉、起酥油为主要原料,分别选择麦芽糖醇和N-[N-(3,3-二甲基丁基)-L-α-天冬氨酰]-L-苯丙氨酸-1-甲酯(纽甜)为甜......
Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange P
This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural was......
本文在普通饼干的基础配方上,添加豆渣粉、全麦粉、低聚果糖等原料,以提高膳食纤维含量以及适口性为主要目的,研制出富含大豆纤维......
以低筋面粉和油莎豆为主料,添加玉米油、蜂蜜、泡打粉等辅料,通过单因素和正交试验,研究油莎豆用量、玉米油用量、蜂蜜用量、泡打......
[目的]了解东昌府区糕点、面包类与饼干类食品的卫生质量状况.[方法]对2004年在东昌府区城区及周边16个乡镇采集的糕点、面包类和......
以小麦粉、苏子、红枣、白砂糖和大豆油作为主要原料，通过单因素试验及正交试验确定红枣苏子酥性饼干的最佳生产工艺及配方，主要原料......
该文通过单因素试验和正交试验,研究亚麻蛋白、黄油、糖粉、碳酸氢钠的用量对亚麻蛋白饼干感官品质的影响,确定亚麻蛋白饼干制作配......
以小麦麸皮和小麦粉为原料，制作富含膳食纤维的全麦型饼干．采用正交实验，通过对小麦麸皮膳食纤维饼干成品应用英国物性仪进行物理性质......
建立测定饼干中的2种抗氧化剂叔丁基对羟基茴香醚（BHA）和二丁基羟基甲苯（BHT）的加压溶剂萃取-气相色谱法（PSE-GC法）。采用PSE法进行样品......
本研究测定了２３个软质小麦的品质及饼干烘培品质。饼干烘培品质主要受粉质仪测定值影响，软麦的蛋白质及面筋含量也直接或间接地影响着......
对以马铃薯，莜麦面和小麦面为主要原料加工制作新型复合饼干进行了研究。确定了产品的最佳工艺配方（以质量计）为：马铃薯泥20％，莜麦面28％，小......
就地取材，研制出瓷质外墙砖坯体新配方，干粉料原料成本每吨下降３３元，烧成周期由５０ｍｉｎ降至３６ｍｉｎ；探讨了低温石粉、透辉石、黑滑石、膨润土在坯体中的......
采用真空冷冻干燥、低温物理破碎,制作草莓粉,保持草莓原有营养、保健成份和天然本色,为草莓（浆果类水果）的存储以及制品的开拓,提供......
Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in ......
Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Ind
Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlett......
Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Ind
Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlett......
Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits ......
Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits ......
为了开发、利用苋菜的营养食疗价值,实验组在传统饼干制作方法的基础上,分别以黄油、蛋液、糖粉和苋菜的添加量为主要研究对象,研......
The technolegy of preparing reaction burn-ing silicon carbide (RBSC) by replacing SiC/C with entirelycarbonaceous raw ma......
This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red ......
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[Objectives]This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the......
