河工大双语 双语2Word格式文档下载.docx

1、A） Macro Nutrients（宏量营养素） 1.Protein: Amino Acid （20 kinds） .蛋白质：氨基酸（20种）. 2.Lipids and Fats: Fat, Lecithoid, Cholesterin 脂类：脂肪、磷脂、胆固醇 3.Carbohydrates: Mono-, Oligo-, Poly-saccharides, and Fibre 碳水化合物：单糖, 低聚糖2 （220DP）,多糖, 膳食纤维.4. Water: 水.B） Trace Nutrients（微量营养素）5. Minerals: （Inorganics,17 kinds）, C

2、a, Zn, Fe 矿物质:（无机盐,17种）钙、锌、铁.6.Vitamins: Fat Soluble Vits（4 kinds）, Water Soluble Vits（10kind维生素（14种）：脂溶性 （A,D,E,K）, 水溶性（B族9种+Vc.43：Classification and properties of carbohydrateClassification：1单糖 Monosaccharides,C6（H2O）6 葡萄糖 Glucose （blood sugar, grape sugar, dextrose） C6H12O6 果糖 Fructose （ levulose

3、 ） C6H12O6 半乳糖 Galactose C6H12O6 2 低聚糖 （Oligosaccharides, C6（H2O）6220 e.g. 二 （disaccharides蔗糖 Sucrose （table sugar,beet sugar, cane sugar） C12H22O11麦芽糖 Maltose （malt sugar） C12H22O11纤维二糖 Cellobiose C12H22O11乳糖 Lactose （milk sugar ） C12H22O11 3 多糖 Polysaccharides, C6（H2O）6x x20 淀粉 Starch 纤维素 Cellulos

4、e 44.Properties: 1 糖的性质 （Some Properties of Sugars （mono-, i di-, tri-saccharides） ） 甜度 （sweetness） 溶于水，容易形成糖浆。 晶化 （Crystallizesfrom solution）. （sugarcane, 甘蔗） 提供能量. （1g white sugar70 kilocalories） 容易发酵 （Easily fermented by microorganisms）. . 防腐 Can be used as preservative prevent growth of microorg

5、anisms. 焦糖化 （Caramelize on heating darkens in color）. . 咀嚼感 （Give body and mouth feel to solutions in addition to sweetness）. .2 淀粉的性质 （Some Properties of Starchs） 没有甜度 （Not sweet） 难溶于冷水 （Not readily soluble in COLD water） 在热水中形成面糊和胶体 （Form pastes and gels in HOT water） 储备能量 （Reserve of energy in pl

6、ants） 提供能量 （Supply energy in Nutrition） 颗粒形状 （Occur in seeds and tubers as granules）45：Starch gelatinization and retrogradation 淀粉凝胶和回生 淀粉的糊化现象 Gelatinization（当淀粉粒位于冷水中浸泡，淀粉粒的体积会逐渐增大，这是由于少量水分子进入淀粉颗粒的非结晶区域，但不能进入结晶区域。当温度逐渐升高（一般升高到60-70）时，由于淀粉分子间氢键破坏，大量水分子进入淀粉颗粒的结晶区域，体积迅速增加，淀粉的微晶束分离，水分子完全渗透到米粒内同淀粉分子部分结

7、合形成一种与生淀粉不同的晶体结构，即间隙很大的不规则和三维空间的网状结构，这就是淀粉的糊化现象。糊化后的淀粉称糊化淀粉或熟淀粉、-化淀粉。其特点为.黏度增大；.淀粉分子结构松散；.易被酶消化。When the starch grains is located in cold water in the water, the volume of starch grains will increase gradually, this is due to a few water molecules into starch particles non-crystalline area, but cant

8、 go into the crystalline area. When the temperature gradually increasing （general up to 60-70 ）, as the starch molecular hydrogen bond between damage, a lot of the water molecules into the crystallization of starch grain in the area, the volume is increasing rapidly, the starch microcrystalline bunc

9、h of separation, the water molecule penetrate to completely rice starch molecules combined with in part formed a kind of crude starch and different crystal structure, namely the clearance of the irregular and a three dimensional space mesh structure, this is the phenomenon of starch gelatinization.

10、The starch gelatinization says manufacture gelatinized starch or cooked starch, alpha of starch. Its characteristic is （1）. Viscosity increases; （2）. Starch molecular structure loose; （3）. Easily digestive enzymes.） （ Starch gelatinization is a process that breaks down the intermolecular bonds of st

11、arch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This irreversibly dissolves the starch granule. Penetration of water increases randomness in the general granule structure and decreases the number and size of crystalline regions.淀粉凝胶是一个过程,分解

12、淀粉分子的分子间的债券在水的存在和热,允许氢键网站来吸引更多的水。这不可逆转地溶解淀粉粒。渗透水增加随机性一般的颗粒结构和减少的数量和大小的水晶地区。）糊化淀粉的回生现象 Retrogradation （Cooked, unmodified starch, when cooled for a long煮过,淀粉,当冷却很长enough period, will thicken（or gel） and rearrange itself足够的时期,就会变稠（或凝胶）和重组体统again to a more crystalline structure; this process is再一个更晶体结构

13、;这个过程called retrogradation. 称为沉降稳定性。（糊化淀粉在常温下冷却时，由于淀粉分子运动减弱，无论支链淀粉还是直链淀粉分子间的氢键又开始恢复并趋向平行排列，重新形成不完全呈放射线排列的混合微晶束时淀粉呈现生硬状态，这种现象称为淀粉的回生或老化。糊化淀粉在常温下冷却时，由于淀粉分子运动减弱，无论支链淀粉还是直链淀粉分子间的氢键又开始恢复并趋向平行排列，重新形成不完全呈放射线排列的混合微晶束时淀粉呈现生硬状态，这种现象称为淀粉的回生或老化。-化淀粉与-化淀粉是可逆的，但化后的淀粉不可能完全恢复到天然状态的化淀粉是可逆的，但化后的淀粉不可能完全恢复到天然状态的-化淀粉。回生

14、淀粉的主要特点是：.与生淀粉相比，结晶度低；.不被酶消化；不被酶消化；.粘弹性差、硬度变大。Manufacture gelatinized starch at normal temperature cooling, as the starch molecular motion decreases, regardless of amylopectin or amylose the hydrogen bond between the molecules and began to recover and become parallel arrangement, to form a mixture o

15、f radiation completely arrangement of microcrystalline starch present when curt state, this phenomenon is called the retrogradation of starch or aging. manufacture gelatinized starch at normal temperature cooling, as the starch molecular motion decreases, regardless of amylopectin or amylose the hyd

16、rogen bond between the molecules and began to recover and become parallel arrangement, to form a mixture of radiation completely arrangement of microcrystalline starch present when curt state, this phenomenon is called the retrogradation of starch or aging. Alpha and beta of the starch starch is rev

17、ersible, but the of the starch after may not fully restored to the beta in natural state of starch is reversible, but the of the starch after may not fully recovered to the natural state of beta of starch. The main characteristic of starch retrogradation is: （1）. Compared with the raw starch, lower

18、crystallinity; （2）. Dont be enzyme digestion; （3） not be enzyme digestion; （3）. Viscoelastic sent, hardness change）46：What are the basic ingredients of bread? And what function do they play? 面包材料Ingredients:1 Flour Function: yields gluten,support the activity of the yeast enzymes during fermentation

19、 and proof（发酵. ）. :配料:1面粉功能:收益率面筋,支持活动的酵母菌在发酵过程中酶和证据（发酵。）。2 Yeast 酵母 Function: -Leaving agent -Fermentation发酵 CO2 and alcohol are produced. 二氧化碳和酒精生产Effects depend upon amount used and temperature of water. 效果取决于用量和温度的水-Rheological properties of dough through the lowing of PH by CO2 production. -Rhe

20、ological面团的属性通过的低酸碱度由二氧化碳生产3 Water Function:-Determines consistency of dough（elasticity） and gas retaining properties. 3水功能:-Determines面团的一致性（弹性）和天然气保留属性-Regulates dough temperature during mixing. -Regulates面团混合过程中温度。-Dissolves salt and sugar and aids in distributing these -Dissolves盐和糖和艾滋病在分发这些 ing

21、redients uniformly throughout the dough. 成分均匀整个面团。-Enzymes act on flour and yeast to cause fermentation. Enzymes作用于面粉和酵母引起发酵 To get good fermentation, yeast must have the optimal获得良好的发酵、酵母必须有最佳的 growth conditions such as the optimal moisture content, 长条件如最优含水率生 temperature, PH, and others. 温度、PH值、和其

22、他人。功能：水化作用，溶剂作用，控温，控制面团软硬，利于酵母Function: water action, the solvent effects, temperature control, control the hard and soft dough, beneficial to the yeast 4 Salt Functions: 盐功能*Controls fermentation. 控制发酵-Large amounts kill the yeast and no fermentation occurs. 大的金额杀死酵母菌和没有发酵发生-Small amounts promote f

23、aster fermentation. 少量促进更快的发酵-No salt - finished product is coarse（粗糙的）. 没有盐-成品粗糙（粗糙的）*Toughens the gluten making the dough more plastic and elastic. *韧化面筋使面团更多的塑料和弹性*Improves the flavor and color of the bread and 提高的风味和颜色的面包和whitens the crumb（面包屑） by producing bread to a 白面包屑（面包屑）由一个生产面包finer cell

24、structure. 更精细的细胞结构减缓蛋白质吸水 延长和面时间 减缓发酵 减少面团延伸性 改善面 团持气能力和面包内部质构Slow the absorption and extend the time slow protein dough fermentation reduce extensibility improve surface with gas ability and bread group internal quality and structure5 Sugar Functions: 糖功能:-Flavor 风味-Color颜色Characteristics change w

25、hen heated. 当加热特性发生改变。-Tenderizer 嫩化-Taste味道-Feeds the yeast. 饲料酵母 。（产生甜味； 酵母营养，有利于发酵； 面包色香的形成和褐变 改善面团物理性质，柔软易操作改善面包内部组织结构，增加柔软度 延缓老化，延长保存期Produce sweet; Yeast nutrient, be helpful for fermentation; The color of the formation and fragrant bread dough Browning improve physical properties, soft and ea

26、sy to operateImprove bread internal organization, increase flexibility retard aging, extend the shelf life）6 Fat脂肪 Functions: 功能 脂肪功能-Provides volume提供量-Freshness新鲜度Keep the bread soft and palatable for a longer保持面包柔软和可口的更长 period, 时期 which is equivalent to an anti-staling effect. 这就相当于一个保鲜效果-Flavor

27、风味-Texture纹理-Color颜色Depending upon sugar content. 根据糖含量。（功能：润滑作用：组织均匀，细腻，光滑增加烤盘流动性，改善面团操作性能 保水性好，减少水分挥发 改善表皮性质，使之柔软 营养价值 增大体积 延缓老化Function: lubrication: organization even, delicate, smooth increase pan liquidity, improve the dough operation performance, good water, reduce moisture volatilizes improv

28、e skin nature, make it soft nutritional value increase volume delay the ageing）7 Milk Functions: 奶功能-Provides volume. 增大体积-Flavor and color （Sugar content）. 的风味和颜色（糖含量）。-Texture. 改善质构8 Eggs Functions: 蛋功能 Provides提供-Richness 营养丰富-Flavor 增加色、香、味-Improved texture改进的纹理。（改善品质、内部组织、增进柔软度，提供乳化作 用，延长保鲜软度。T

29、o improve quality, internal organization, enhance the flexibility, provide emulsion for use, extend the preservation softness.）47：What happened during ingredients mixing for bread 原料搅拌面包Dough 生面团1.Hydration（水合）.The protein in the wheat flour begins to combine with some of the water, to form gluten（面

30、筋）. The gluten forming a continuous three-dimensional structure which binds the flour particles together in a “dough”（面团）. 水化。小麦面粉中的蛋白质开始结合一些水,形成面筋。对面筋形成连续的三维结构将面粉粒子一起组成“面团”。2. Air-bubbles are folded into the dough. During the subsequent handling of the dough these bubbles divide or coalesce（接合）. Eventually the dough comes to resemble a foam, with the bubbles trapped in the gluten（面筋） network.空气泡沫折入面团。 在接下来的处理这些泡沫面团的分割,或合并。最终面团像泡沫,泡沫被困在面筋网状物里3. Enzymes（酶） in the yeast（酵母） start to ferment（发酵） the sugars present