查询词典 bread wheat

Some people prefer the dark bread made from rye to the white bread made from wheat.

有些人宁愿吃用黑麦做的黑面包而不愿吃小麦做的白面包。

TYPICAL USE:Some people prefer the dark bread made from rye to the white bread made from wheat.

有些人喜欢黑麦做的黑面包，而不喜欢小麦做的白面包。

Development of the wheat-rye hybrid, triticale, has yielded a grain with a lysine content higher than that of wheat flour in bread making.

对黑麦与小麦杂交种即黑小麦的培育产生了面包制作方面赖氨酸含量比亲本小麦面粉中含量高的谷物。

Whole foods are basically unprocessed -- whole wheat bread instead of white bread, for instance.

天然的食物有益于我们的整体健康，而不仅仅是使皮肤好看。

The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.

研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。

A person of wealth has a lot of "bread", and whole-wheat bread is eaten by people in the United States who are concerned more with health than with status.

一个人的财富，他们有很多的"面包"，以及全麦面包是吃人，在美国的人较为关注的健康比与地位。

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。

I first made a country-style bread that combined whole wheat and bread flours with a touch of maple syrup, and it was yummy.

我第一次提出了乡村风格的面包，全麦面包和联合面粉与枫糖浆接触，很美味。

The bread crumb looks lighter than regular whole wheat bread, which might make it more acceptable to fussy eaters (read "kids").

面包屑看上去比普通的全麦面包，打火机，这可能使它更容易接受挑食。

The dough rheological properties, quantities of protein and gluten, and starch viscosities and dough rheological properties was key quality traits for processing quality improving of pan bread, steamed bread and white salted noodle of winter wheat breeding in Xinjiang, respectively.

从以上结果可以看出，面包与面团流变学特性，馒头与蛋白质和面筋数量，面条与面团流变学特性及淀粉糊化特性的关系更为密切，这些品质性状可以作为新疆冬小麦品种面包、馒头、面条加工品质改良时的辅助选择指标。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。