earth bread

与earth bread相关的网络例句 [注：此内容来源于网络，仅供参考]

1St, foreword main point: A, about Earth's internal heat circulation as well as successional variation process three important times: Birth time, lifeless time, until has the life time; B, the earth interior stone fruits archery target thermonuclear reaction, causes the earth interior material convection and the Earth revolve production as well as terrestrial magnetic field production three between relations; C, also has in has the life time, the vital activity to the entire internal heat circulation influence as well as to the earth's atmosphere influence; D, has the life time, in the stratum the coal and the petroleum, the natural gas and so on the fixed energy storage which as a result of energies and so on zoology and botany absorption transformation sunlight forms, to Earth internal heat circulation influence as well as with earth's crust each kind of movement relation, such as: The plate movement, the volcanic earthquake, the orogenesis, the Earth moves the fierce degree the periodic phenomenon and so on.

前言要点： A 、关于地球的内热循环以及演变过程的三个重要时期：诞生时期，无生命时期，直至有生命时期； B 、地球内部核物质的热核反应，引起的地球内部物质对流与地球旋转的产生以及地球磁场的产生三者之间的关系； C 、还有在有生命时期，生命活动对整个内热循环的影响以及对地球大气的影响； D 、有生命时期，地层中煤与石油、天然气等由于动植物吸收转化太阳光等能量而形成的固定能量存储，对地球内热循环的影响以及与地壳各种运动的联系，诸如：板块运动，火山地震，造山运动，地球活动剧烈程度的周期性现象等。

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earth bread相关的网络解释 [注：此内容来源于网络，仅供参考]

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