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。
The anodic peak current of the AA on Au/SAM-β-CD increased with the concentration and temperature, and the inclusion constants of AA with β-CD were calculated, which were found to increase with the temperature.
文章提出了用β-环糊精修饰金电极(Au/SAM-β-CD)定量测定抗坏血酸(AA)的新方法,研究了AA在金电极上与β-CD的表面包络作用。
