indian bread

indian bread的基本解释

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[医]茯苓

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

The results obtained revealed that:(1) the Pacific yellowfin has larger ring-radii as well as scale size than the Indian Yellowfin;(2) the specimens from the western Indian have larger value in scale size and ring-radii than those from eastern Indian;(3) there is a significant difference in the estimated growth curves between male and female for the Pacific specimens, but not for the Indian specimens; and (4) it is convinced that there are two yellowfin groups in the Indian Ocean, viz., one concentrates in the western Indian and the other densely distributes in the waters around Sunda Islands and Banda Sea; intermingling of these two groups is supposed to be occurred around 100°E in the season of northern summer.

3李氏现象在太平洋和印度洋都很显著。(4)年轮每年形成二次，时间为2～4月及8～10月。(5)有关成长的parameters如下：太平洋K=0.386 L=174.9 t0=0.05 东印度洋 K=0.278 L=212.7 t0=-0.19 中印度洋 K=0.290 L=215.6 t0=-0.01 西印度洋 K=0.349 L=191.1 t0=0.06 (6)由钓获率的分布、体长组成和其他生物学资料及以往之结果加以综合分析，显示印度洋的黄鳍鲔可分为东、西两个族羣，一为以班达海和小巽他羣岛附近海域为中心的东方羣，另一则以西部印度洋赤道流域为中心的西方羣。此两羣在100°E附近发生混合交流。当北半球的夏天时，此混合交流的现象较为显著。

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indian bread相关的网络解释 [注：此内容来源于网络，仅供参考]

Indian Bread：茯苓粉末

佛手粉末Finger Citron | 茯苓粉末Indian Bread | 茯苓皮粉末Poria Peel

Indian Bread：玉米面包

玉米粉/Indian meal | 玉米面包/Indian bread | 玉玺/privy seal

Indian Bread：茯苓

Da Huang 大黄 rhubarb root and rhizome Radix et Rhizo... | Fu Ling 茯苓 poria, sclerotium of tuckahoe, China root, hoelen, Indian bread | Ban Xia 半夏 pinellia rhizome, pinellia tuber Rhizoma Pinelliae...

Indian Bread：伏苓

3 白芍 White paeony root | 4 伏苓 Indian Bread | 5 黄 Astragalus root

Indian Bread Poria：茯苓皮粉末 茯苓皮提取物

Finger Citron Fructus Citri Sarcodactylis 茯苓粉末 茯苓提取物 | Indian Bread Poria 茯苓皮粉末 茯苓皮提取物 | Poria Peel Cortex Poriae Cocos 茯神粉末 茯神提取物