查询词典 a loaf of bread

The paddle, now at the bottom of the loaf, is removed, leaving a small paddle-shaped indentation or hole. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically-oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan.

面包机做出来的面包经常被认为是不太一样的，因为早期的面包机作出了的面包是竖立的，方形的，和商业面包很不同，但现在的面包机也有很多比较传统的长条形的了。

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。

And one loaf of bread and one cake of oiled bread and one wafer out of the basket of unleavened bread that is before Jehovah

29：23 再从耶和华面前装无酵饼的筐子中取一个饼，一个调油的饼和一个薄饼

Effect of resistant starch on northern style Chinese steamed bread processing qualitiesThe hardness and chewiness of three kinds of steamed bread with different gluten strength increased significantly and the springiness, cohesiveness and resilience decreased significantly when the RS3 proportion in the blends increased. The hardness and chewiness of 10% RS3-SGW and 5% RS3-IGW steamed bread were significantly lower than that of WGW steamed bread. They had acceptable taste and flavor.

抗性淀粉对北方馒头加工品质的影响随着RS3添加量的增加，三种筋力抗性淀粉馒头的硬度和咀嚼性显著增加，弹性、黏聚性和回复性显著减小。10% RS3添加量的强筋粉馒头和5%添加量的中筋粉馒头的硬度和咀嚼性明显低于弱筋粉馒头，具有可接受的口感。

All bread samples exhibited bright color like the control. Initial texture of bread made from the various resistant starches was tender but with storage, a general increase in the hardness of the bread was noticed. This was attributed to the ability of guar gum to absorb water and the association between the guar gum and emulsifier with the gluten and lipid of the bread flour.

采用抗性淀粉制备的面包其初期的结构很柔软，但随着储藏，面包的硬度显著上升，这可能归功于瓜尔豆胶的吸水能力以及瓜尔豆胶和乳化剂与面粉中的谷蛋白和脂类形成的缔合作用。

Rye bread will do you good ,barley bread will do you no harm ,wheaten bread will sweeten your blood ,oaten bread will strengthen your arm .

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你的双臂有力。

Rye bread will do you good,barley bread will do you no harm, wheaten bread will sweeten your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

Rye bread will do you good, barley bread will do you no harm, wheaten bread will do your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

Basically, there are 3 kinds of bread: yeast bread, quick bread and flat bread.

如果你在国外，了解不同种类的面包和它们的正确吃法是十分有用的。

But this is impossible, as long as it is engaging in a market economy, there are risks in any operation.

但是，这是不可能的，只要是搞市场经济，是有风险的任何行动。

We're on the same wavelength.

我们是同道中人。