查询词典 dough raising powder

Azodicarbonamide is of interest as a flour improver, since it improves not only the dough properties of weak gluten flour, but also lowers the energy input in dough mixing.

偶氮甲酰胺是一种令人很感兴趣的面粉改良剂。它不仅仅改善了含有微弱面筋含量的面粉的面团特性，而且降低了面团混合过程中的能量输入。

Latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

黄铜薄片的面团成一个磁盘形状，包装用塑料包装，冷冻面团，并至少在一个小时。

Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.

黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。

Addition of sucrose or starch syrup at 1%- 296 to dough is advisable to maintain favorable growth of yeast and therefore to provide CO2 needed for dough leavening.

建议向面团中添加l%～2%的蔗糖或淀粉糖浆，因为这对维持酵母的生长有利，也因此提供了面团发酵所需要的C02。

Each Jazzy Pizza restaurant is equipped with a specialized proofer to ferment fresh pizza dough.Only the best fermented and baked dough is used with none kept over night,ensuring that all curstomers are served the freshest pizza possible.

我们的面团均由专人每小时检查一次，如发觉有发酵不佳的面团，便会立即丢弃，而面团亦绝不过夜使用，剩余的面团会在当日丢弃，以确保每个比萨都是最新鲜的。

I am not an expert on all dough, but I've perfected shortbread dough.

我不是个专家对所有的面团，但我已经完善酥面团。

The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.

结果表明：面团的黏性、弹性随着油脂用量的增加而降低，面团的韧性随油脂用量的增加而增大，且猪油比大豆色拉油对面团的影响更大。

The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling.

顶部面张然后被放在底部面张上，并对面张以确定的模式进行切割和/或刻划从而形成未烘烤面团和夹心的复合物。

It was found that the solubility and oxidative gelation had good correlation with dough and breadmaiking properties. Pentosans with good solubility and oxidative gelation properties had good influence on dough and breadmaking properties.

对小麦麸皮戊聚糖组分与面团特性及面包烘焙品质之间关系进行初步探讨，发现戊聚糖组分的溶解性、氧化交联性质与面团特性及面包烘焙品质之间具有较好的相关性，溶解性较好、氧化交联性质较明显的戊聚糖组分，对面团特性及面包烘焙品质有较好的影响。

The resistance to extension, freezable water and microstructure were determined by extensograph, differential scanning calorimetry, and scanning electron microscopy of control dough and the dough with ASK gum and with locust bean gum after 1, 2, 3, and 4 weeks frozen storage.

采用拉伸仪、差示扫描量热仪、扫描电镜分别测定了空白面团(未添加任何胶体的冷冻面团)和添加沙蒿胶面团在冷冻储藏1、2、3、4w后抗拉伸性能、可冻结水含量以及微观结构的变化，同时比较了添加沙蒿胶和刺槐豆胶后上述参数的不同。

Although translator has turned from being a crystal ball by which the original culture can unrestrainedly penetrate to another crystal ball by which the target culture can freely traverse, the translator's personal embodiment, in the process of cognitive act, are still absent in translation studies. Translators are still subjects without body or simply disembodied subjects.

译者虽然由原语文化可以自由穿透的玻璃球变成了译语文化可以自由穿越的玻璃球，但译者认知过程中的个体体验在翻译研究中依然缺席，译者依然仅仅是一个没有躯体体验的主体。

Chillingly, he claimed our technology is 'not nearly as sophisticated' as theirs and "had they been hostile", he warned 'we would be been gone by now'.

令人毛骨悚然的，他声称我们的技术是'并不那么复杂，像他们一样，和"如果他们敌意"，他警告说，'我们将现在已经过去了。