white bread

white bread的基本解释

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白面包

与white bread相关的网络例句 [注：此内容来源于网络，仅供参考]

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。

My company sells supplies (PE, PVDF fluorocarbon, SMP-modified, HDP Weather resistance, PVC) coating thickness: 0.18 0.326 0.35 0.376 0.4 0.426 0.45 0.476 0.5 0.526 0.55 0.576 0.6 0.7 0.8 0.9 1.0 1.2 1.5 2.0 Width: 760 914 1000 1200 1219 1220 1250 substrate: hot dip galvanized, electric galvanized,, cold rolling, bar-hard, hot bar Color: Cleansing gray, lightà, dark blue, light blue, satin ash, lead ash, carbon black , light gray white, sea blue, crimson,°×, horse plastic white, plain, stone white, brick red, sand yellow, dark gray, light blue, blue, Baoshan Iron and Steel blue, night blue, Baoshan Iron and Steel gray matter and white silver gray, light silver, bone white, imperial white, cloud white, green, barley white, light camel, silver gray, silver, ironà, sky blue, broad-leaved green, porcelain blue, ivory, orange,, Oxford blue, white and other colors can be customized according to customer color card.

我公司销售供应（PE、 PVDF氟碳、SMP硅改性、HDP耐气候性、PVC）彩涂厚度：0.18 0.326 0.35 0.376 0.4 0.426 0.45 0.476 0.5 0.526 0.55 0.576 0.6 0.7 0.8 0.9 1.0 1.2 1.5 2.0 宽度：760 914 1000 1200 1219 1220 1250 基板：热镀锌、电镀锌、镀铝锌、冷扎、扎硬、热扎颜色：洁面灰、浅青灰、深蓝、亮蓝、缎灰、铅灰、碳黑、浅灰白、海蓝、绯红、白灰、马胶白、浅白、石白、砖红、沙黄、深绿灰、浅青蓝、纯蓝、宝钢蓝、夜蓝、宝钢灰、白银灰、亮银、骨白、帝王白、云白、黄绿、大麦白、浅驼、银灰、银色、铁青灰、天蓝、阔叶绿、瓷蓝、象牙、橘黄、土黄、牛津蓝、雪白等，颜色可按照客户色卡定做。

与white bread相关的网络解释 [注：此内容来源于网络，仅供参考]

white bread：白面包

除了不要吃白面包(white bread)而要吃全麦面包(brown bread)之外,肉类也是属于需要少吃,或者干脆戒掉的一类,尤其猪肉会导致粉刺和黑头. 每天的肉类食用不能超过4盎司,最好是连这4盎司也免了,而用豌豆和扁豆代替(天啊). 另外,

white bread：吐司

烤鸭韩国泡菜Roasted Duck with Kimchi | 吐司 White Bread | 火腿煎蛋Ham with Fried Egg

white bread：(迎合)白人中产阶级口味的

White lie 圆场谎 | *White-bread (迎合)白人中产阶级口味的 | **Who wears the pants? 谁说了算

white bread：普通白麵包

hamburger buns 漢堡麵包 | white bread 普通白麵包 | rolls 麵包捲

White Pan Bread：白土司

覆盆子脆片 Croustillant framboise | 白土司 White Pan Bread | 荷蘭牛奶麵包 Dutch Milk Bread