wheat flour

wheat flour的基本解释

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小麦粉, 全麦面粉, 白面

与wheat flour相关的网络例句 [注：此内容来源于网络，仅供参考]

Processing of wheat flour from the general development of flour now, flour dumplings, spontaneous powder, bread flour, gluten flour, whole wheat flour nutrients as well as convenience food, puffed food, nutrition, food, health food, high-end leisure, and other food products.

小麦加工由过去的普通面粉发展为现在专用粉、饺子粉、自发粉、面包粉、面筋粉、全营养素面粉以及方便食品、膨化食品、营养食品、保健食品、高档休闲食品等系列产品。

Wheat flour quality is determined by wheat quality, wheat flour milling precision is determined by process technology and equipment, and the diversification of wheat flour varieties are determined by blending system.

面粉的品质取决于原料的品质，面粉的加工精度取决于生产工艺和设备，而面粉品种的多样化取决于配粉系统。

Facing to the new national standard of wheat flour to be issued soon,corresponding measures,which should be taken in the respects of product positioning,wheat purchase and storage,wheat and flour blending,wheat processing technology,production of tailored flour s and stability of quality,were presented.

针对小麦粉国家新标准的即将颁布，提出了制粉企业在产品的定位、小麦采购与存放、配麦与配粉、小麦加工工艺、专用粉生产及产品质量控制等方面应采取的应对措施。

与wheat flour相关的网络解释 [注：此内容来源于网络，仅供参考]

High gluten wheat flour：高筋小麦粉

苹果冷藏技术 Apples--Guide to cold storage | 高筋小麦粉 High gluten wheat flour | 低筋小麦粉 Low gluten wheat flour

wheat flour：小麦面粉

A: 是,这些面粉都是"小麦面粉"(wheat flour). 不同品种的小麦胚乳中的筋度不同,在美国大致可以分为"高筋度硬小麦"(hard wheat)和"低筋度软小麦"(soft wheat),顾名思义,"高筋度硬小麦"(hard wheat)的胚乳中筋度高,

hard wheat flour：硬质小麦粉

hard wheat ==> 硬质小麦 | hard wheat flour ==> 硬质小麦粉 | hard winter wheat flour ==> 硬粒冬小麦粉