a loaf of bread

与a loaf of bread相关的网络例句 [注：此内容来源于网络，仅供参考]

The paddle, now at the bottom of the loaf, is removed, leaving a small paddle-shaped indentation or hole. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically-oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan.

面包机做出来的面包经常被认为是不太一样的，因为早期的面包机作出了的面包是竖立的，方形的，和商业面包很不同，但现在的面包机也有很多比较传统的长条形的了。

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。

与a loaf of bread相关的网络解释 [注：此内容来源于网络，仅供参考]

a loaf of bread：一条面包

劣质产品 inferior products | 一条面包 a loaf of bread | 温和宽容的 easy- going

a loaf of bread：一块面包

a glass of water一杯水 | a loaf of bread 一块面包 | a lock of hair 一绺头发

a loaf of bread：一个面包

bread:面包, 生计 | a loaf of bread 一个面包 | break:休息, 暂停, 破裂, 突变

a loaf of bread：一只面包

21. driving licence 驾照 | 22. a loaf of bread 一只面包 | 23. as usual 象往常一样

A loaf of bread? - No：一条面包? - 不对

Sometimes I'm half, sometimes whole. Sometimes a slice is all you know.|有时我只有一半 有时完整,有时你只看到一小块? | - A loaf of bread? - No.|- 一条面包? - 不对 | Three points.|三分 ...