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   圆形面包 的翻译结果: 查询用时:0.007秒
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圆形面包
相关语句
  round bread
     and the round bread can be used for testing the proper degree of tensile force ratio of tailored flour for bread, showing the stirring and recovery resistance as well as air holding capacity of dough.
     圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。
短句来源
  相似匹配句对
     Bread and Roses
     《面包和玫瑰》
短句来源
     Study on Some Bread Additives
     面包改良剂的研制
短句来源
     The Vibration of Round Sheet Metal
     圆形薄板的振动
短句来源
     The nucleus is egg-shaped.
     细胞核卵圆形
短句来源
     In Ashby N-free medium, its colony is round-shaped, projecting in center, bread shaped, smooth on surface, neat in edge, lustrous and sticky.
     在Ashby氏无氮培养基上,菌落呈圆形,中稍突,面包状,表面光滑,边缘整齐,有闪光,粘稠;
短句来源
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  round bread
Exceptional finds include a piece of charred round bread, the cereal content of a pot, and peach stone fragments.
      


Baking test is the most direct and effective method to test the operational performance and edible quality of tailored flour for bread. Therefore, it is most important to add separately dissolved salt, sugar and yeast to flour respectively for bread quality and test results, based on baking test as well as from starting with making process and varieties of bread during the making process. As for varieties of bread to be tested, it is the easiest to differentiate the structural stratifications for the bread as...

Baking test is the most direct and effective method to test the operational performance and edible quality of tailored flour for bread. Therefore, it is most important to add separately dissolved salt, sugar and yeast to flour respectively for bread quality and test results, based on baking test as well as from starting with making process and varieties of bread during the making process. As for varieties of bread to be tested, it is the easiest to differentiate the structural stratifications for the bread as staple food; the uncovered toast can most possibly reflect the volume and extrinsic quality; and the round bread can be used for testing the proper degree of tensile force ratio of tailored flour for bread, showing the stirring and recovery resistance as well as air holding capacity of dough.

烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。因此,立足烘焙试验,从面包的制作工艺和品种入手,发现在面包的制作过程中将盐、糖和酵母分别溶解依次加入面粉,对面包的质量及试验结果至关重要。在试验品种方面,主食面包最易区分面包的结构层次;无盖土司最能反映面包的体积和外在质量;圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。

 
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