- 更多网络例句与面粉相关的网络例句 [注：此内容来源于网络，仅供参考]
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The method controls the catalytic speed of the microencapsulation glucose oxidase through adjusting the molecular weight and the degree of deacetylation of microcapsule exine chitose, thereby the method is beneficial for oxidation-linking of gluten protein and for increasing the quality of the flour and flour products, simultaneously, the glucose oxidase after microencapsulation avoids the contact between enzyme and the flour and improves storage and the stability, and the microencapsulation glucose oxidase is excellent flour modifying agent and accords with practical production and application.
该方法通过调节微胶囊外壁壳聚糖的分子量和脱乙酰度，控制微胶囊内葡萄糖的催化速度，从而有利于面筋蛋白的氧化交联，提高面粉及其制品的品质；同时葡萄糖氧化酶经微胶囊化以后避免了酶与面粉的接触改善了贮藏和稳定性，是优良的面粉改良剂，符合实际生产应用。
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Corn amylophosohatase and alum were applied as a new flour gluten fortifier to raise wet gluten content of Chinese wheat, and the effect of different proportions of new flour gluten fortifier was studied by using compound factor test.
为提高国产小麦生产的面粉湿面筋含量，采用玉米淀粉磷酸酯和明矾作为新型面粉增筋剂，应用复因素试验对不同配比的新型面粉增筋剂提高湿面筋含量的效果进行了试验研究。
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Take flour to tell, of French chalk of the mix into in some past flour, brightening gent, some going to that what condole Bai Kuai adds in flour.
拿面粉来讲，有的往面粉里掺滑石粉、增白剂的，有的往面粉中加吊白块的。
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Molino flours and semolina are the result of three generations of mill experience and research processing the grain to the final packaging, reaching the highest standards of quality and safety.
莫利诺公司生产的面粉和粗面粉是三代面粉加工经验和研究的结果，这些面粉从谷物的加工到最后的包装，均达到质量和安全的最高标准。
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The subsistent issues of the technology and equipments of bulk distribution and recevial of flour in China are analyzed.
分析了目前国内面粉散装发放接收技术与装备中存在的问题，论述了面粉散装流通是粮食行业发展的必然趋势，提出适合国内面粉散装发放与接收的新设计理念。
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High-protein flour, whole wheat flour, salt and sugar mixture poured into the stainless steel bowl, dig a middle-dug pits, water poured into the pumpkin yeast solution, then add pumpkin mud, use low-speed mixing into a smooth in the rest of the flour gradually,until the dought product gluten.
3：高筋面粉、全麦面粉、盐和糖混合倒入搅拌缸，中间挖一个坑，倒入南瓜水酵母溶液，再加入南瓜泥，先用低速搅拌成团，至光滑。再逐步加入剩下的面粉，至筋性产生。
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The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.
结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。
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SYMEX represents: Grands Moulins de France, Grands Moulins de Paris, Grands Moulins de Strasbourg, Terrena, Toulousaine des Farines, SIEPA.
代表的六家面粉公司包括：法国大磨坊，巴黎大磨坊，斯特拉斯堡大磨坊，戴荷耐面粉公司，图卢兹面粉公司和协拜面粉公司。
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A third classification of flours is according to use, as bread, all-purpose or family flour, pastry, and cake flour.
第三种面粉分类方法是根据面粉的用途来分的，如制面包用面粉、多用途面粉即家用面粉，制糕点用面粉和制蛋糕用面粉。
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Pastry flour is not quite as short a patent as cake flour, but it resembles cake flour more than, all-purpose flour in composition and in baking properties.
糕点用面粉不完全象蛋糕用面粉那样是一种短专利粉，但在组成和熔烤性质方面，相比之下，它更像蛋糕用面粉而不像多用途面粉。
- 更多网络解释与面粉相关的网络解释 [注：此内容来源于网络，仅供参考]
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cake flour：低筋面粉
低筋面粉(cake flour)蛋白质含量平均在8.5%左右,因此筋度弱,多用来做蛋糕等松软糕点. 如果找不到低筋面粉,可以用面粉(就是普通超市可以买的的那种!千万不要用那种叫"饺子粉"的,那种面粉面筋很多的)和玉米淀粉4:1的比例调和. 如果想更低筋~再加点玉米淀粉也可以哦~ 我的低粉都是在淘宝买哒:)
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flour：面粉
runescape 面粉(flour) 如何弄阿 偶在地图里找到了millrunescape 面粉(flour) 怎么弄啊 我在地图里找到了millrunescape 面粉(flour) 如何弄阿 偶在地图里找到了mill怎么弄不出 面粉 我只弄到了 grain那位会啊?
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Self-raising flour：低筋面粉 Whole meal flour 小麦面粉
Strong flour 高筋面粉 ;Plain flour 中筋面粉 ; | Self- raising flour 低筋面粉; Whole meal flour 小麦面粉 ; | Brown sugar 砂糖(泡奶茶、咖啡适用);
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Plain flour：中筋面粉
包子用中筋面粉 (Plain flour) 就可以做出来了包子用中筋面粉 (Plain flour) 就可以做出来了包子用中筋面粉 (Plain flour) 就可以做出来了包子用中筋面粉 (Plain flour) 就可以做出来了
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Plain flour：中筋面粉/面粉
Cake flour = 低筋面粉/低根粉 | Plain flour = 中筋面粉/面粉 | Whole wheat flour = 全麦面粉
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Plain flour：中筋面粉,不含发酵粉的面粉
强力面粉strong flour | 中筋面粉,不含发酵粉的面粉plain flour | 自发粉self- raising flour
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Strong flour：高筋面粉 Plain flour 中筋面粉
THAI Fragrant rice 泰国香米*; Glutinous rice 糯米* ; | Strong flour 高筋面粉 ;Plain flour 中筋面粉 ; | Self- raising flour 低筋面粉; Whole meal flour 小麦面粉 ;
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flourmill：面粉机 面粉磨 磨粉机 磨面机
flourmachine 面粉机 | flourmill 面粉机 面粉磨 磨粉机 磨面机 | flourmill 面粉厂
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aleurometer：面粉发力计(检面粉中面筋的膨胀性)
aldehyde 醛,乙醛 | aleurometer 面粉发力计(检面粉中面筋的膨胀性) | aleuroscope 面粉发力计
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Whole Wheat Flour：全麦面粉
全麦面粉 (whole wheat flour) 含丰富的维他命B1、B2、B6及烟碱酸,营养价值很高. 因为麸皮的含量多,100%全麦面粉做出来的面包体积会较孝组织也会较粗,面粉的筋度不够,食用太多的全麦会加重身体消化系统的负担,因此使用全麦面粉时可加入一些高筋面粉来改善面包的口感.