[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f3UksWGGztw9bwRK3mimtegFqjDOKkR5VXG82ORT3PQI":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":32},[],"2024-12-05 07:40:39",169076235,[8,9,10,11],"麦清蛋白和麦谷蛋白","麦清蛋白和麦球蛋白","麦谷蛋白和麦胶蛋白","麦球蛋白和麦胶蛋白",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},16,"4f27335ed5221ef9ac5bcd75ea0d6fc9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F973e4071d8b5b9ba3bf4bdbcb11a287d.jpg","食品加工技术","42739602d3b7407393695839066aa69c","项目3面包和蛋糕加工技术20211026","对面团影响的两种主要蛋白质是( )",[21,33,42,45,54,63,71,80,88,96],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2024-12-05 07:40:38",169076233,[26,27,28,29],"淀粉","粗纤维","维生素","蛋白质","小麦所含化学组分中,遇水能形成面筋的主要成分是( )","v1",0,{"answer":34,"createTime":5,"id":35,"options":36,"question":41,"source":31,"type":32},[],169076234,[37,38,39,40],"泡打粉","塔塔粉","调和油","食盐","戚风蛋糕加工中,调节蛋白pH值、稳定泡沫作用的是( )",{"answer":43,"createTime":5,"id":6,"options":44,"question":19,"source":31,"type":32},[],[8,9,10,11],{"answer":46,"createTime":5,"id":47,"options":48,"question":53,"source":31,"type":32},[],169076236,[49,50,51,52],"醋酸菌","乳酸菌","酵母菌","霉菌","用于面包发酵的主要微生物是( )",{"answer":55,"createTime":5,"id":56,"options":57,"question":62,"source":31,"type":32},[],169076237,[58,59,60,61],"任意一种面粉","中筋粉","高筋粉","低筋粉","蛋糕制作要求选用的面粉应为( )",{"answer":64,"createTime":5,"id":65,"options":66,"question":70,"source":31,"type":32},[],169076238,[67,52,68,69],"碳酸氢钠","酵母","碳酸氢铵","焙烤食品加工中常用的生物疏松剂是( )",{"answer":72,"createTime":5,"id":73,"options":74,"question":79,"source":31,"type":32},[],169076239,[75,76,77,78],"羟基与氨基","还原糖与羧基","脂类与羰基","羰基与氨基","面包在烘烤中,通过美拉德反应呈色呈香,美拉德反应是( )与( )之间的反应",{"answer":81,"createTime":5,"id":82,"options":83,"question":87,"source":31,"type":32},[],169076240,[26,84,85,86],"面筋蛋白","非面筋蛋白","纤维素","高筋粉特点是( )含量高,组成比例适宜,有利于形成持气的粘弹性面团",{"answer":89,"createTime":5,"id":90,"options":91,"question":95,"source":31,"type":32},[],169076241,[92,93,94],"蛋黄部分","蛋白部分","任意一部分","在戚风蛋糕加工中,塔塔粉应加入( )",{"answer":97,"createTime":5,"id":98,"options":99,"question":102,"source":31,"type":32},[],169076242,[60,40,100,101],"水","黄油","在花式面包加工中,面团调制中,最后加入的是( )"]