查询词典 white bread

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。

My company sells supplies (PE, PVDF fluorocarbon, SMP-modified, HDP Weather resistance, PVC) coating thickness: 0.18 0.326 0.35 0.376 0.4 0.426 0.45 0.476 0.5 0.526 0.55 0.576 0.6 0.7 0.8 0.9 1.0 1.2 1.5 2.0 Width: 760 914 1000 1200 1219 1220 1250 substrate: hot dip galvanized, electric galvanized,, cold rolling, bar-hard, hot bar Color: Cleansing gray, lightà, dark blue, light blue, satin ash, lead ash, carbon black , light gray white, sea blue, crimson,°×, horse plastic white, plain, stone white, brick red, sand yellow, dark gray, light blue, blue, Baoshan Iron and Steel blue, night blue, Baoshan Iron and Steel gray matter and white silver gray, light silver, bone white, imperial white, cloud white, green, barley white, light camel, silver gray, silver, ironà, sky blue, broad-leaved green, porcelain blue, ivory, orange,, Oxford blue, white and other colors can be customized according to customer color card.

我公司销售供应（PE、 PVDF氟碳、SMP硅改性、HDP耐气候性、PVC）彩涂厚度：0.18 0.326 0.35 0.376 0.4 0.426 0.45 0.476 0.5 0.526 0.55 0.576 0.6 0.7 0.8 0.9 1.0 1.2 1.5 2.0 宽度：760 914 1000 1200 1219 1220 1250 基板：热镀锌、电镀锌、镀铝锌、冷扎、扎硬、热扎颜色：洁面灰、浅青灰、深蓝、亮蓝、缎灰、铅灰、碳黑、浅灰白、海蓝、绯红、白灰、马胶白、浅白、石白、砖红、沙黄、深绿灰、浅青蓝、纯蓝、宝钢蓝、夜蓝、宝钢灰、白银灰、亮银、骨白、帝王白、云白、黄绿、大麦白、浅驼、银灰、银色、铁青灰、天蓝、阔叶绿、瓷蓝、象牙、橘黄、土黄、牛津蓝、雪白等，颜色可按照客户色卡定做。

In order to present the quality index of assistant selection for the improvement of specific cultivars with high quality for pan bread, steamed bread and white salted noodle in Xinjiang winter wheat breeding programe, in this study, 30 winter wheat cultivars, including bred cultivars in Xinjiang, and introduced cultivars collected from overseas and other provinces in China, were used to investigate the relationship between qulity traits and processing quality of pan bread, steamed bread and noodle.

为了给优质面包、馒头、面条专用品种选育提供品质辅助选择指标，以30份新疆冬小麦品种（包括自育品种和引进品种）为材料，分析了新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系。

Alone white jade: Population is often semi-transparent for white , milky white, till the tiny lucency or opacity , the diversity judging by transparency and texture there be permeable white oil, to white , to do three white species appellations , alone the among them take permeable white as the best , white jade accounts for 10% of Du Shan county jade for entire about.

白独玉：总体为白色，乳白色，常为半透明至微透明或不透明，依据透明度和质地的不同又有透水白、油白、干白三种称谓，其中以透水白为最佳，白独玉约占整个独山玉的10％。

It is a symbol of pure innocence, such as (1) a white soul pure of heart,(2) wh ite wedding bride's white wedding dress; it a symbol of integrity, honesty, such as (1) a white spirit the spirit of integrity,(2) white m en noble, educated people,(3) white hand clean, honest; it is also a symbol of lucky, lucky, such as (1) one ofthe white days of sb's life, one person's life in the auspicious day,(2) whitemagic angels help solve the problem of the magic; it also has legitimate, non-malicious means, such as (1) whitemarket,(2) white list approved the legal Ming Shan,(3) a white lie , Harmless lie.

它象征纯真无邪，如（1）a white soul纯洁的心灵，（2）wh ite wedding新娘穿白礼服的婚礼；它又象征正直、诚实，如（1）a white spirit正直的精神，（2）white m en高尚、有教养的人，（3）white hand廉洁、诚实；它也象征幸运、吉利，如（1）one ofthe white days o f sb's life 某人生活中的吉日之一，（ 2）whitemagic有天使相助的法术；它还有合法、无恶意的意思，如（ 1） whitemarket合法市场，（2）white list经过批准的合法明单，（3）awhite lie 无害的谎言。

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。

Objective To investigate the relationship between ovum fertilization rate and sperm morphology, acrosome reaction in IVF and to explore the influence of parameters of sperm on fertilization rate.

目的 研究体外受精(in vitro fertilization，IVF)中精子形态、顶体反应与卵子受精率之间的关系，分析精子各参数在IVF受精率方面的参考意义。

A: I hear Mr. White wants to run for the Presidency!

我听说怀特先生要参加总统竞选！