面包焙烤

词组短语

bread baking

与面包焙烤相关的网络例句 [注：此内容来源于网络，仅供参考]

Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying.

卡萨布伦斯风格的平民式面包烘焙方法就是将面粉突然倒入锅里，盖上锅盖，然后开始烘烤，虽然这是最简单的可行的烤面包方法。但是却可以达到最令人满意的效果。

In this work, hempseed protein isolate were prepared from defatted hempseed and its physicochemical property, functionality, and nutritional property were comprehensively studied.

本课题以脱壳汉麻籽为对象，研究了汉麻籽分离蛋白(hempseed protein isolate，简称HPI)的制备工艺、营养特性和功能特性，通过有限酶法修饰改善其功能特性，并将其应用到焙烤制品中提高面粉的营养价值、改善面团特性和面包的感官品质。

The effects of Pentopan (at the levels of 60ppm and 120ppm) on dough at different stages of breadmaking were investigated.

研究在面包制作的不同阶段（和面结束、发酵结束、醒发结束、焙烤中期）、不同添加量的戊聚糖酶(60ppm，120ppm)对面团中AX的作用情况。

For if you bake bread with indifference, you bake a bitter bread that feeds but halfman's hunger.

假如你们毫无热情地焙制面包，那么你们烤出的面包将会变苦，只能使人半饱。

The aim of the work is to make good quality isomaltose oligosaccharide bread through exploring the effect of isomaltose oligosaccharide on farinograph record of wheat flour,baking quality,and bread aging.

通过探讨添加异麦芽低聚糖对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，以期制作高质量的异麦芽低聚糖面包。

The results obtained showed that: lysine could change the rheological character istics of bread,increase bread volume and specific volume,improve the rigidify and structure of crumb,which lead to the increase of protein content,bread nutrition and sensory character istics simultaneously.

通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。

The effect on cutting properties of dough, baking-quality as well as the staling degree in stockpile with different methionine fraction was thoroughly analysed in the paper.

通过添加不同量蛋氨酸研究其对面粉粉质拉伸特性及对面包焙烤品质和贮存过程中老化程度影响。

Checking of the raw material, chemises components, physical character, processing character and basic theory of balaing products.

同时包括炼乳、奶粉等制品；②焙烤制品的原料验收、化学组成、物理性质、加工特性及加工基本理论，重点饼干、面包，包括面粉及各种辅助料的选用、面团的调制、发酵、辊轧、成型、整形、焙烤等生产工艺、加工条件、产品的质量标准；③糖果巧克力制品的化学组成、物理性质、加工基本理论。

与面包焙烤相关的网络解释 [注：此内容来源于网络，仅供参考]

allspice：多香果

多香果(Allspice)原产西印度群岛. 因为它具有丁香、肉桂和肉豆蔻的综合香味,故名. 它是一种生长在热带的姚金娘科常绿树结出的浆果. 早期的西班牙探险家曾经把其误作胡椒,故又名牙买加胡椒. 欧洲人喜欢在面包上撒一层罂粟籽或芝麻之后再焙烤.

Bakery：面包

在台湾和香港的超市生鲜经营又增加了常见的、由西式生鲜制品衍伸而来的面包(BAKERY)和熟食(DELI)制品等现场加工品类,由初级的"生鲜三品"和加工制品的面包、熟食共同组合为"生鲜五品",由于香港的西式焙烤类食品和其它小点心花样繁多,使得面包(BAKERY)很快在超市销售中占据了一席之地,

mousse：慕斯

后发酵时间常需和面包烤焙弹性(oven spring)配合,当烤焙弹610.(4) 慕斯(mousse)西点的制作,一般由下列何种原料组合而成 鸡蛋,

Pita Bread：口袋面包

何谓口袋面包(Pita Bread)呢?顾名思义就是形状像口袋的面包. 它起源于中东阿拉伯国家,也是当地人的主食之一. 将片状面团经高温烤焙之后,在瞬间胀大成为中空的飞碟状,从中间纵切便成为两个口袋形状的面包,可塞入任何食材和菜肴,

bakestone：焙烘炉床, 烘烤用石板

bakeshop | 面包(糕饼)烘房,面包(糕饼)店 | bakestone | 焙烘炉床, 烘烤用石板 | bakeware | 烤盘

bespice：用香辛料调味

bakery spices面包石用得辛料;焙烤食品用香辛料 | bespice用香辛料调味 | bespicing加香辛料

quick breads：(不经发酵的) 快速焙烤食品 (如面包、饼干、糕点等)

2. noun 面食,面包制品 | quick breads : (不经发酵的) 快速焙烤食品 (如面包、饼干、糕点等) | cornbread : 玉米面包

bakery spices：面包石用得辛料;焙烤食品用香辛料

bakery product 焙烤食品,面包房产品 | bakery spices 面包石用得辛料;焙烤食品用香辛料 | baking food 焙烤食品

bakery spices：面包厂用香味料 焙烤食品用的香辛料

bakery shortening || 油酥, 油酥面团 | bakery spices || 面包厂用香味料 焙烤食品用的香辛料 | bakery || 面包店

baking japans：沥青烘漆

baking industry || 焙烤食品工业 面包工业 | baking japans || 沥青烘漆 | baking oven || (焙)烤炉, 烘(焙)箱