1. 用布拉·班德质仪和拉伸研究分析了板栗对面团流变学性的影响。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.

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2. 同时进行了SDS沉积体积与粉质仪测定数据的比较,并通过实验证明沉积体积与馒头体积存在密切的正相关性。
SDS sedimentary volume was compared with the results determined by farinograph. The test proved there was a close positive relation between sedimentary volume and the volume of steamed bread.

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3. 同时进行了SDS沉积体积与粉质仪测定数据的比较,并通过实验证明沉积体积与馒头体积存在密切的正相关性。
SDS sedimentary volume was compared with the results determined by farinograph. The test proved there was a close positive relation between sedimentary volume and the volume of steamed bread.

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