1) leavening agent
膨松剂
1.
Study on the special cake aluminium-free composite leavening agent;
蛋糕专用无铝复合膨松剂的研究
2.
1,the best self-leavening flour formula was selected from different combinations of leavening agents by means of optimization method and the effect of each combination on quality of steamed bread made of self-leavening flour was analyzed and compared.
以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响。
3.
This paper utilizes the new-type compound leavening agent instead of the traditional AlK(SO4)_2,NaHCO_3 leavening agent to make fried dough sticks,meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products,so as to make them better than that made by traditional methods.
用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品。
2) bulking agent without aluminum
无铝膨松剂
1.
Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the multi-factors-orthogonal test and analysis of range method.
研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方。
3) youtiao leavening agent
油条膨松剂
5) single baking powder
碱性膨松剂
补充资料：膨松剂
分子式：
CAS号：
性质：又称疏松剂。糕点、饼干生产中的主要添加剂之一。能受热分解产生气体，使面坯起发，在内部形成均匀而又致密的多孔性组织。从而使糕点、饼干膨松或酥脆。包括碱性膨松剂和复合膨松剂，如碳酸氢钠、碳酸氢铵、发酵粉、硫酸铝铵、硫酸铝钾、轻质碳酸钙、磷酸氢钙等。
CAS号：
性质：又称疏松剂。糕点、饼干生产中的主要添加剂之一。能受热分解产生气体，使面坯起发，在内部形成均匀而又致密的多孔性组织。从而使糕点、饼干膨松或酥脆。包括碱性膨松剂和复合膨松剂，如碳酸氢钠、碳酸氢铵、发酵粉、硫酸铝铵、硫酸铝钾、轻质碳酸钙、磷酸氢钙等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条