dehydrated bread,dried bread,,bread shell,rusk

Complex additives' improvement on bread quality;

复合添加剂对面包品质的改良作用

Validation of HACCP in the production of bread;

面包工业化生产HACCP体系的有效性验证

Exploitation on the flour improver specially for bread without bromate;

无溴盐面包专用粉改良剂的开发

Formation of organic microelements by biologic enrichment of bread yeast;

面包酵母对微量元素富集作用的研究

Objective To study the extraction of trehalose from bread yeast.

目的研究从面包酵母中提取海藻糖。

Optically active ethyl(S)-3-hydroxybutyrate,a useful chiral synthon,was prepared by stereoselective reduction of ethyl acetoacetate of the bread yeast in organic solvent.

利用面包酵母在非水相中不对称还原乙酰乙酸乙酯,制备了光学活性的手性化合物S()-3-羟基丁酸乙酯。

Through the thermodynamic anal ysis of coating process,it was proved that Al(OH)3 nucleus coating Ti(OH)4 c ompetes with Al(OH)3 film coating Ti(OH)4.

热力学分析表明,在纳米Ti(OH)4表面包覆Al(OH)3的过程中,存在核包覆和膜包覆的竞争;而在其它条件不变的情况下,包覆物的过饱和度对包覆形态起到了决定性的影响。

Through the thermodynamic analysis of coating process, it was proved that Al_2O_3 nucleus coating TiO_2 competes with Al_2O_3 film coating TiO_2.

　热力学分析表明,用化学液相沉积法在纳米TiO2表面包覆氧化铝的过程中,存在核包覆和膜包覆的竞争;而在其它条件不变的情况下,包覆物的过饱和度对包覆形态起到了决定性的影响。

Studies were focused on the effects of different amounts of cobalt coating on structure and electrochemical characteristics of Ni(OH)_2.

通过“管道式合成”工艺制备了球形氢氧化镍,然后以化学沉积法在氢氧化镍表面包覆氢氧化钴,制备了表面覆钴含量不同(0。

Influence of waxy maize flour on dough and soft roll;

糯玉米粉对软质面包面团及面包品质的影响

The influences of baking conditions on waxy maize soft roll were researched.

研究了焙烤工艺条件对糯玉米软质面包品质的影响,并确定了最佳的焙烤工艺。