查询词典 gluten bread

95 products of 11 kinds of fried and baked foods were bought from markets, including fried bread stick, clay oven rolls, hemp flowers, crispy rice crust, snow cake, oil nut, instant noodle, fried sa, oil gluten, potato chips, peanut with pepper sauce.

方法自市场上购买油条、烧饼、麻花、锅巴、雪饼、油果、方便面、油面筋、油炸馓、薯片和椒盐花生米11种油炸及烘烤食品95份，经提取、溴化、蒸发后进行气相色谱分析。

Healthy Bread in Five Minutes a Day will not only alleviate some of the guilt, it has some really wonderful recipes and ideas using a wide range of whole grains, fruits, vegetables, gluten-free breads and pastries and even some healthy variations on some of the more delicious but not necessarily the healthiest breads from ABFD such as the 100% whole grain butterfat and yolk fee Brioche!

五分钟健康面包1日，不仅减轻一些内疚，有一些非常精彩的食谱和想法用全谷物，水果，蔬菜，无麸质面包和糕点，甚至一些在一些健康的差异很大，更好吃，但不一定是从ABFD（健康面包，如100％全麦乳脂和蛋黄费鞋垫！

This means that gluten is present in all ordinary types of bread foods and confectionery, and even in some sauasges.

这意味着面筋出现在所有普通面食及糖果，甚至一些香肠中。

If not, the active serum will weaken the structure of the gluten, and the bread will not rise.

如果不做这个步骤，乳清便会削弱麸质的组织，面包便不能发酵。

2Baking quality of blended flours were mainly effected by the gluten strength of bread wheat.

2混合粉的烘烤品质主要受面包小麦的面筋强度的影响。

Mila has become fond of adding a little gluten to her bread recipes as they come together quite nicely.

Mila 喜欢在烹饪面包时加点麸质，因为它们能更好地把生面团结合。

Fungal proteinases, because of their low enzyme activity and, therefore, high dosage tolerance, are suitable for optimization of flours containing strong gluten, used for bread and bun s.

由于真菌蛋白酶具有较低的酶活性并因具有强的剂量耐性，因而，它适用于含强有力的面筋的面粉中用于生产面包和小甜圆面包。

Fungal proteinases, because of their low enzyme activity and, therefore, high dosage tolerance, are suitable for optimization of flours containing strong gluten, used for bread and buns.

由于真菌蛋白酶具有较低的酶活性并因具有强的剂量耐性，因而，它适用于含强有力的面筋的面粉中用于生产面包和小甜圆面包。

Major features of the processing quality are improved with increasing application of potassium within a given range. Many important quality traits of baked bread including wet gluten, sedimentation, stable time, bread volume, extensibility, etc.

在一定范围内小麦的主要加工品质性状随施K量的增加而改善，与对照相比，湿面筋、沉降值、稳定时间、面包体积和延伸性等重要烘焙品质指标均有改善。

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。

Neither the killing of Mr Zarqawi nor any breakthrough on the political front will stop the insurgency and the fratricidal murders in their tracks.

在对危险的南部地区访问时，他斥责什叶派民兵领导人对中央集权的挑衅行为。

In fact,I've got him on the satellite mobile right now.

实际上 我们已接通卫星可视电话了