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不同冷却方法对熟制面包品质的影响 被引量:3
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作者 邓峰 姚佳 +1 位作者 曹立松 陈钊 《粮食与油脂》 北大核心 2020年第10期98-100,共3页
利用真空冷却、冷风冷却、混合冷却等冷却方法将熟制后面包的中心温度从95℃冷却至30℃,研究在25℃条件下储藏期间的品质变化。并对其冷却速率、失重率、水分、质构、微生物进行分析比对。结果表明:混合冷却处理后面包的质量损失明显低... 利用真空冷却、冷风冷却、混合冷却等冷却方法将熟制后面包的中心温度从95℃冷却至30℃,研究在25℃条件下储藏期间的品质变化。并对其冷却速率、失重率、水分、质构、微生物进行分析比对。结果表明:混合冷却处理后面包的质量损失明显低于真空冷却,冷却效率显著快于传统冷风冷却;与传统冷风冷却相比,混合冷却后面包硬度较高,但优于真空冷却同时混合冷却与真空冷却均未对面包保质期产生不利影响。混合冷却具有取代传统冷风冷却和真空冷却方式的可行性。 展开更多
关键词 制面包 冷却方法 品质
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影响速制面包品质的一些因素
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作者 徐淑英 麦克 《食品科学》 EI CAS CSCD 北大核心 1989年第9期17-19,共3页
在面包速制工艺中,面团的流变性能是个重要因素,而测定面团的伸展率(宽/高)即可反映出面因流变性能的优劣,伸展率低就表示面团具有较好的弹性、较小的粘滞性,烘烤后面包的体积同样也是考核面团质量的一个因素。本文主要涉及各种添加剂... 在面包速制工艺中,面团的流变性能是个重要因素,而测定面团的伸展率(宽/高)即可反映出面因流变性能的优劣,伸展率低就表示面团具有较好的弹性、较小的粘滞性,烘烤后面包的体积同样也是考核面团质量的一个因素。本文主要涉及各种添加剂、工艺因素对上述两个性能的影响。 展开更多
关键词 面包 制面包 品质
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家庭厨事巧用酒
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作者 李欣 《中国保健营养》 1995年第11期60-60,共1页
米酒炒鸡蛋。炒鸡蛋时加一点米酒,可以使鸡蛋鲜嫩松软,且富有光泽。 米酒减轻酸味。如果在做菜时放多了醋,只要在菜中加一点米酒,就可以减轻酸味。 米酒揭锅巴。饭烧焦时,锅巴很难从锅底上揭下来。如果在锅巴上洒些米酒。再焖一会。
关键词 炒鸡蛋 家庭 巧用 葡萄酒 啤酒 锅巴 制面包 酸味 苹果
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国外科技简讯
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《黑龙江粮食》 1997年第4期61-61,共1页
关键词 玉米淀粉 蛋白质含量 干燥速率 Brabender 辛可宁酸 谷物化学 高温干燥 快速测定 制面包 木薯粉
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Allocation and Scheduling of Network Resource for Multiple Control Applications in SDN 被引量:2
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作者 FENG Tao BI Jun WANG Ke 《China Communications》 SCIE CSCD 2015年第6期85-95,共11页
The network resource allocation in SDN for control applications is becoming a key problem in the near future because of the conflict between the need of the flow-level flexibility control and the limited capacity of f... The network resource allocation in SDN for control applications is becoming a key problem in the near future because of the conflict between the need of the flow-level flexibility control and the limited capacity of flow table.Based on the analysis of the difference of the definition of network resource between SDN and traditional IP network,the idea of the integrated allocation of link bandwidth and flow table for multiple control applications in SDN is proposed in this paper.Furthermore,a price-based joint allocation model of network resource in SDN is built by introducing the price for each of the resources,which can get the proportional fair allocation of link bandwidth and the minimum global delay at the same time.We have also designed a popular flow scheduling policy based on the proportional fair allocation of link bandwidth in order to achieve the minimum global delay.A flow scheduling module has been implemented and evaluated in Floodlight,named virtual forwarding space(VFS).VFS can not only implement the fair allocation of link bandwidth and minimum delay flow scheduling in data plane but also accelerate packet forwarding by looking up control rules in control plane. 展开更多
关键词 resource allocation SDN multi-ple applications
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Evaluation of Emmer Wheat Genetic Resources Aimed at Dietary Food Production
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作者 Zdenek Stehno Ivana Paulickova +9 位作者 Jana Bradova Petr Konvalina Ivana Capouchova Eva Maskova Dana Gabrovska Marie Holasova Vlasta Fiedlerova Renata Winterova Jarmila Ouhrabkova Ladislav Dotlacil 《Journal of Life Sciences》 2011年第3期206-211,共6页
Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition. With the aim of selecting varieties or ... Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition. With the aim of selecting varieties or landraces for their possible further use we tested selected emmer wheat accessions maintained in the Czech Gene Bank. In the set of 8 emmer wheat accessions, the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content and its components, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids were evaluated by standard methods. Tests of bread making quality confirmed a very well known fact that emmer wheat grain is much more suitable for other purposes as whole grain mixtures, cereal pure, etc. than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B 1, B2, niacin, pantothenic acid and B6. 展开更多
关键词 Emmer wheat Triticum diccocon grain quality HMW glutenin subunits POLYPHENOLS VITAMINS wheat genetic resources
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Nutritional Profile of Untraditional Colored Wheat Grains and Their Bread Making Utilisation
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作者 Lenka Duchofiova Maria Vargovicova Ernest Sturdik 《Journal of Life Sciences》 2012年第9期1008-1015,共8页
The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of prote... The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of protein ranged from 9% to 14% in our analyzed set. The highest value had yellow variety of wheat BONA DEA (14%), at least had red grain of variety FEDERER (9.02%). Average content of fl-glucans determined by enzymatically ranged from 0.25% (BONA VITA) to 0.67% (ABISSINSKAJA and LUTEUS). The largest amount of phenolic compounds (134 mg GAE/L) and flavonoids (2.80 mg RE/L) contained sample RU440-6, the lowest sample was IS CORVINUS (87 mg GAE/L). The highest antioxidant activity was observed in blue varieties of wheat 48M (0.269 mmol TE/L), while the lowest was determined in a sample of purple ANK 28A (0.083 mmol TE/L). Data show that there is potential to use purple, blue and red variety of wheat as novel ingredient resources for the development of new innovative products. Assessment of the results we selected two varieties of color wheat (KONINI, RU440-6) in bakery attempt to meet demand for nutritional quality and also have an increased content of healthy components. Overall the most pleasant taste, color and flexibility bread crumb had a loaf of bread prepared from a purple variety KONINI without the addition of β-glucans. 展开更多
关键词 Wheat fiber Β-GLUCAN BREAD health nutrition.
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Durum Wheat Bread: Old Sicilian Varieties and Improved Ones
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作者 G. Gallo M. Lo Bianco R. Bognanni G. Saimbene A. Orlando O. Grillo R. Saccone G. Venora 《Journal of Agricultural Science and Technology》 2010年第4期10-17,共8页
In Mediterranean countries and particularly in Southern Italy, durum wheat (Triticum durum Desf.) is traditionally used for bread production. Market globalization has created, also in these regions, the spread of br... In Mediterranean countries and particularly in Southern Italy, durum wheat (Triticum durum Desf.) is traditionally used for bread production. Market globalization has created, also in these regions, the spread of bread made with soft wheat flour (Triticum aestivum L.) standardizing this product flattening consumers' taste. With the aim of re-evaluating the old Sicilian local varieties, some landraces, chosen from the genebank of the institute, have been multiplied on farmers' fields to have enough material for making bread and for comparing this product with bread made by improved new varieties. Before milling in the pilot plant, the different wheats were characterized for their merceological indexes. The semolina obtained was analyzed for its chemical parameters. Rheological tests were conducted on dough and, finally, using standardized methods, one-variety breads were produced. On the bread slices, computerized image analysis was performed to measure colour and morphological parameters of crumb and crust. Sensory analysis, achieved through a descriptive profiling test, was conducted with trained judges using touch, fragrance and taste attributes for the different bread types. The different merceological, chemical and theological properties of raw material, grain and semolina were reflected in the breads prepared using old or improved varieties. Finally, the data obtained pointed out that the bread prepared with old and improved varieties can be clearly distinguished both by objective morphological parameters (image analysis) and by sensorial evaluations, for a potential traceability of typical product. 展开更多
关键词 Durum wheat (Triticum durum Desf.) old and improved varieties biodiversity BREAD image analysis sensory evaluation
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Preparation of Organic Selenocystine Using Locally Isolated Bread Yeast
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作者 Fouad Houssein Kamel 《Journal of Life Sciences》 2013年第1期57-62,共6页
In contrast to the toxic inorganic forms of selenium to life at very low concentrations, the organic-selenium compounds are of considerable interest and several of them play essential roles in cell biochemistry and nu... In contrast to the toxic inorganic forms of selenium to life at very low concentrations, the organic-selenium compounds are of considerable interest and several of them play essential roles in cell biochemistry and nutritional science. Se-yeast (Selenium-enriched yeast) is a common form of selenium used to supplement dietary intake of this important trace mineral. In the present study, we tried to prepare an organic selenocystine using locally isolated bread yeast (Saccharomyces cerevisiae). A novel locally prepared date extract media enriched by addition of 0.2% KH2PO4 (potassium phosphate), 0.6% ammonium sulfate was adopted as alternative culture media. Differences concentrations of selenium salt (30, 60, 120 and 240 lag/mL) were added to the yeast culture media. While the best concentration of selenium added was 30Bg/mL, it achieved optimal conditions for the growth of yeast and the production of red yeast growth identical to the standard. The products (organic selenocystine) were analyzed by HPLC (High Performance Liquid Chromatography) and AAS (Atomic Absorption Spectrophotometer) comparing with authentic standard obtained from Sigma. Results confirmed the formation of similar selenocystine products. 展开更多
关键词 Organic selenocystine selenium deficiency bread yeast selenium yeast.
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Evaluation of Fungicides for Controlling Stem Rust Race Ug99 on Bread Wheat
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作者 Joseph Kinyoro Macharia Ruth Wanyera Samuel Kilonzo 《Journal of Agricultural Science and Technology(A)》 2013年第5期404-409,共6页
Stem rust race Ug99, also designated TTKSK (Puccinia graminis f. sp. tritici) cause stem or black rust, which is a serious disease of wheat worldwide. Field experiments were conducted at two sites during 2008 and 20... Stem rust race Ug99, also designated TTKSK (Puccinia graminis f. sp. tritici) cause stem or black rust, which is a serious disease of wheat worldwide. Field experiments were conducted at two sites during 2008 and 2009 growing seasons to evaluate the effectiveness of two new foliar fungicides: viz. Nativo 300 SC (trifloxystrobin 100 g L^-1 + tebuconazole 200 g L^-1) and Prosaro 250 EC (prothioconazole 125 g L^-1 + tebuconazole 125 g L^-1), in controlling stem rust on susceptible wheat cultivar Duma. AmistarXtra 280 SC (azoxystrobin 200 g L^-1 + cyproconazole 80 g L^-1) and Folicur 250 EC (tebuconazole) were used as checks. The treatment at each site and year included non-treated control and two spray applications of the fungicides at growth stages (GS) 55 (heading) and 65 (flowering). Stem rust severities were scored using the modified Cobb scale at 14-day intervals after application. The data were used to calculate mean rust severity (MRS). Stem rust epidemics were severe at KARI-Njoro in 2008 and the treatment effects on stem rust severities, grain yield and 1,000 kernel weights were significant at both KARI-Njoro and Mau-Narok sites. The fungicide treatments, significantly (P _〈 0.05) reduced stem rust severity, increased grain yield and 1,000 kernel weight of the susceptible wheat cultivar Duma compared to the non-treated control. Both fungicides: Nativo 300 SC and Prosaro 250 EC applied at the rate of 1.0 L hat were recommended for commercial use. 展开更多
关键词 Stem rust wheat (Triticum aestivum L.) fungicide.
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