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面包     
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  bread
     The frequencies of bread making positively related subunit combinations 1/14+15/5+10,1/7+8/5+12 and 1/7+8/5+10 were 0.53%,0.53% and 11.58%,respectively.
     对面包烘烤而言,优质亚基组合1/14+15/5+10、1/7+8/5+12和1/7+8/5+10出现频率较低,分别为0.53%、0.53%和11.58%;
短句来源
     The qualified rates of pastries,bread and cakes class were 79.58%,90.50%,90.87%,respectively,showing significant difference(χ~2=15.68,P<0.01).
     蛋糕、面包、饼类的合格率分别为79.58%、90.50%、90.87%,各类糕点比较差异有显著性(χ2=15.68,P<0.01)。
短句来源
     New High-protein Top-quality Wheat Variety PH82-2-2 for Bread
     高蛋白优质面包冬小麦新品种PH82—2—2
短句来源
     Effect of Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1BL/1RS Translocation on Pan Bread and Dry White Chinese Noodle Quality
     Glu-1和Glu-3等位变异及1BL/1RS易位与面包和面条品质关系的研究
短句来源
     QUALITY ANALYSIS OF HIGH PROTEIN WINTER BREAD WHEAT VARIETY PH82-2-2
     优质面包小麦PH82-2-2的品质分析
短句来源
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  baker
     In the first experiment,Moina mongolica Daday was fed with three different baker yeast rations,5×10-6 g/(ind·d),10×10-6 g/(ind·d) and 15×10-6 g/(ind·d),and its population increasing rate was 433.6 %,902.8 %,1026.3 % respectively.
     结果表明:(1)当面包酵母投喂量分别为5×10-6g(/ind.d)、10×10-6g(/ind.d)、15×10-6g(/ind.d)时,其种群增长率分别为433.6%、902.8%、1026.3%。
短句来源
     Baker's yeast-catalyzed isomerization of 1,4,4α,8α-tetrahy dro-1 ,4-methanonaphthalene-5 ,8-dione
     面包酵母对1,4,4α,8α-四氢-1,4-亚甲基萘-5,8-二酮的催化异构化
短句来源
     The result showed that the optimal baker yeast ration for culturing Moina mongolica Daday was10×10-6 g/(ind·d)~15×10-6 g/(ind·d).
     用面包酵母来培养蒙古裸腹溞时,面包酵母的投喂量应在10×10-6~15×10-6g(/ind.d)比较适宜。
短句来源
     Baker's yeast-catalyzed isomerization of 1,4, 4α,8α-tetrahydro-l,4-metha-nonaphthalene-5,8-dione to the 1,4-dihydro-5,8-dihydroxy-1,4-methanonaphthalene rather than reduction of one to the corresponding hydroxy compound was described.
     本章描述了面包酵母将1,4,4α,8α-四氢-1,4-亚甲基萘-5,8-二酮催化异构化为1,4-二氢-5,8-二羟基1,4-亚甲基萘,而不是还原为相应的羟基化合物。
短句来源
     The results showed that the yield ratio increase of cell (dry basis), protein and amino nitrogen were 52.2%, 55.1% and 14.6% for beer yeast, and 26.0%, 32.8% and 11.6% for baker's yeast under the optimum condition.
     结果表明:在最适条件下,啤酒酵母和面包酵母的自溶干物质得率、蛋白质得率、氨基酸态氮得率分别提高52.2%、55.1%、14.6%和26.0%、32.8%、11.6%。
短句来源
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  loaf
     For gluten strength and loaf volume, at Glu-A1 locus, 1>2*>N;
     单个亚基对面筋强度和面包体积的贡献大小为,在Glu-A1位点,1>2*>N;
短句来源
     Loaf score and volume performed a significantly positive linear relationship with gluten quality parameters,coefficients of determination ( R 2) between loaf score and stability and extension area were 0.58 and 0.64,respectively,while R 2 between loaf volume and stability and extension area were 0.56 and 0.61,respectively.
     面包评分及体积与稳定时间和拉伸面积呈直线关系 ,二者与面包评分的决定系数 (R2 )分别为 0 5 8和0 6 4 ,与面包体积的R2 分别为 0 5 6和 0 6 1;
短句来源
     Maximum loaf volume can be obtained at the optimum combination ofwater absorption and mixing time (65%, 5min), according to the regression equation of the volume. Combining the equation with practical conditions, the optimum absorption level and mixing time were 64%, 5min.
     根据面包体积的回归方程,得到最大面包体积,吸水率和混合时间分别为65%、5min,结合回归方程和实际操作情况,得出最佳吸水率和混合时间分别为64%、5min。
短句来源
     Wet gluten, dry gluten, tenacity (P), extensibility (L) and baking strength (W) have significant correlation with the loaf volume, specific volume and loaf score.
     湿面筋、干面筋、面团韧性(P)、延展性(L)、烘焙力(W)等5项指标均与面包体积、面包比容和面包评分呈极显著正相关。
短句来源
     The effects of soybean proteins supplemented on the characteristics of bread, including water absorption, loaf volume, sensory valuation and texture of bread, and the addition of emulsion to wheat flour were studied.
     主要研究添加不同大豆蛋白制品对面包品质影响,包括面包吸水能力、面包体积、感观、及面包质 构等变化,同时研究乳化剂对这种影响消除作用。
短句来源
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  bread making
     The frequencies of bread making positively related subunit combinations 1/14+15/5+10,1/7+8/5+12 and 1/7+8/5+10 were 0.53%,0.53% and 11.58%,respectively.
     对面包烘烤而言,优质亚基组合1/14+15/5+10、1/7+8/5+12和1/7+8/5+10出现频率较低,分别为0.53%、0.53%和11.58%;
短句来源
     Further improvement of breadmaking quality of Chinese wheat cultivars should be focused on increasing the frequencies of subunit 5+10, 17+18 and other high quality subunits.
     尽管个别品种亚基组成好,品质优良,但总体上看,我国小麦品种与其它国家相比品质还存在一定差距,提高5+10、17+18等优质亚基的频率是改善我国小麦面包品质的重要措施。
短句来源
     Result indicated that bread staling can be controlled to a great extent if added 0.09% α-amylase、1% defatted soybean、2%xanthan gum、0.3%monoglyceride、0.1%PGMS and 0.1%TGMS by weight of flour in bread making,while bread quality maintains well during storage.
     试验表明,在面包制作中按面粉用量添加0.09%α淀粉酶、1%脱脂大豆粉、2%黄原胶、0.3%单甘酯、0.1%丙二醇脂肪酸酯和0.1%三聚甘油单硬脂酸酯时,面包的老化得到了很大程度的控制,品质得到了保证。
短句来源
     The optimum mixing proportion of oat flour with wheat flour for noodle,steam bread,and bread making is 10%,25% and 10%,respectively.
     加入10%、25%、10%燕麦粉制作面条、馒头和面包是较为理想的配比。
短句来源
     Rough protein content, gluten content, rheology property and baking quality of 22 wheat varieties were determined. Glutenin subunit compositions of high—molecular weight were analysed by SDS—PAGE method. Australia bread making flour was used as control.
     测定了22个小麦品种(系)的粗蛋白含量,面筋含量,流变学特性和面包烘焙品质,并应用SDS—PAGE法分析品种(系)高分子量麦谷蛋白亚基组成,以品质不同小麦为原料随机组合搭配,再以澳大利亚面包专用粉为对照,对各组搭配粉测其流变学特性和面包烘焙品质,筛选出面包用粉。
短句来源
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  bread
It was found that the ratio of these enzymatic activities correlated positively with dough physical properties and flour bread-baking quality.
      
Effect of Vernalization and Red Light Illumination of Seedlings of Bread Wheat (Triticum aestivum L.) on the Temperature Profile
      
Phenotypic manifestations of Vrn(vernalization) and Ppd (photoperiod) genes responsible for transition of bread wheat Triticum aestivumL.
      
Changed temperature profile is a radical control mechanism of phosphodiesterase activity in response to the influences (red light and vernalizing temperatures) responsible for competence of various bread wheat forms for generative growth.
      
Trends in Genetic Diversity Change of Spring Bread Wheat Cultivars Released in Russia in 1929-2003
      
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  baker
The yield and enantiomeric excesses (e.e.) could respectively reach 75% and 90% for Pichia pastoris, and 80% and 70% for Geotrichum candidum, much higher than those catalyzed by baker's yeast.
      
Effects ofBacillus intermedius ribonuclease on the physiological, biochemical, and consumer properties of baker's yeastSaccharomyces cerevisiae were studied.
      
Complexes of nucleic acids and acid nuclear proteins that are active toward human T-lymphocytes were isolated from cells of baker's yeastSaccharomyces cerevisiae.
      
A simple method of production of total RNA from baker's yeast was developed.
      
A method for isolation of homogenous transketolase from baker's yeast using immunoaffinity chromatography was significantly simplified.
      
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  loaf
The weight of the septa between the cells increases regularly from the first to the last cell, whereas the length of cells and weight of the pollen loaf decrease.
      
The indices IV1, IV2 and IV3 were established to evaluate loaf volume as measured by the French bread-making standard.
      
Indeed, correlation of IFRN 0067 binding with loaf volume was equal or better than that provided by alveograph parameters.
      
Rheological analysis showed that the protein effected dough strength and resistance break down during mixing of the dough, and provided a 20% increase in loaf height after baking.
      
However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A.
      
更多          
  bread making
Feasibility of Saudi wheat flour enriched with cottonseed flour for bread making
      
Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making.
      
This gene tints flour yellow, reducing its appeal in bread making.
      
These bioprocesses have been used for centuries in the treatment of municipal wastes, in wine, cheese and bread making, and in bioleaching and metal recovery processes.
      
In general, triticale is not a good raw material for bread making.
      
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