break flour

break flour的基本解释

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[机] 面粉, 粉屑

与break flour相关的网络例句 [注：此内容来源于网络，仅供参考]

Seed was milled into four components such as bran, shorts, break flour and middling flour after air-heating at 140, 155 and 170℃ for 30 min and far-infrared heating at 200, 220 and 240℃ for 15 min respectively.

燕麦籽粒采用热风干燥140、155和170℃处理30 min；远红外烘烤200、220和240℃处理15 min 6种方式处理；用法国肖邦公司CD-2实验磨粉机制粉，测定皮粉、心粉和面粉的黏度参数。

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

The break is made of flour or some is made of flour and egg.

面包是用面粉或面粉加蛋做地句号。

与break flour相关的网络解释 [注：此内容来源于网络，仅供参考]

break flour：粗面粉 粉屑

break faith || 背弃信仰, 失信 | break flour || 粗面粉 粉屑 | break forth || 喷发, 突发

break flour：粗面粉

break faith ==> 失信用 | break flour ==> 粗面粉 | break frequency ==> 拐点频率=>折点周波数