defatted soybean flour

基本解释

Soybean isoflavones were extracted by water from defatted soybean flour.
以水为主要溶媒，提取脱脂大豆粉中的大豆异黄酮。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。

豆粕
Firstly, heating temperature, heating time and water content, three important factors of dry heating, were controlled to get defatted soybean flour containing a series of different activity of Lox.
首先通过控制干热处理中加热温度、加热时间以及水分含量三个因素制备含不同脂肪氧合酶酶活的脱脂豆粕。