Bread baker

Bread baker的基本解释

-

[医]面包师

与Bread baker相关的网络例句 [注：此内容来源于网络，仅供参考]

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC, WGC, BD, L(superscript *) and a(superscript *) had common effects on processing quality of pan bread, steamed bread and noodle, and DT, ST and E had common effects on processing quality of pan bread and noodle.

回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。

The results of this paper correspond to the conclusion of Baker and Pettit (1982) and Baker and Johnson (1990) that management's intention of exchange listing is visibility, and also confirm the finding of Arbel and Strebel (1982, 1983), Carvel and Strebel (1987), Christie and Huang (1994), and Baker et al.

本文结果可与Baker and Pettit (1982)， Baker and Johnson (1990)提出之管理者以能见度作为上市动机相互对应，并确认了Arbel and Strebel (1982， 1983)， Carvel and Strebel (1987)， Christie and Huang (1994)及Baker et al。

与Bread baker相关的网络解释 [注：此内容来源于网络，仅供参考]

gluten flour,strong flour,bread flour,baker's flour,high protein flour：高筋麵粉,筋麵,根麵,高根粉

鳳片粉,熟糯米粉,糕粉,加工糕粉 fried sweet rice flour,fried glutinous rice flour | 高筋麵粉,筋麵,根麵,高根粉 gluten flour,strong flour,bread flour,baker's flour,high protein flour | 米粉 rice flour

gluten flour,strong flour,bread flour,baker's flour,high protein flour：高筋粉,筋,根,高根粉

片粉,熟糯米粉,糕粉,加工糕粉 fried sweet rice flour,fried glutinous rice flour | 高筋粉,筋,根,高根粉 gluten flour,strong flour,bread flour,baker's flour,high protein flour | 米粉 rice flour

The baker was baking bread;shopkeepers were shutting their shops：面包师在烤面包; 店主们正在关店门

[04:26.14]Everyone was busy at the time.... | [04:28.53]The baker was baking bread;shopkeepers were shutting their shops; ;面包师在烤面包; 店主们正在关店门; | [04:33.13]people were crossing the streets...

The baker bakes bread every day：面包师傅每天烤面包

3.There is fresh bread at the bakery.面包店有新鲜的面包. | 4.The baker bakes bread every day.面包师傅每天烤面包. | 5.Mr.Johnson can drive.约翰逊先生会驾驶.

the loaves of bread at the baker's and the alphabet on the schoolroom wall：面包房里的面包,教室 墙上挂着的字母表

[04:58.74]You can still see the marks of... | [05:02.32]the loaves of bread at the baker's and the alphabet on the schoolroom wall! ;面包房里的面包,教室 墙上挂着的字母表! | [05:09.69] Revision Lesson 7...