发酵的面团

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。

The research indicated that pured konjac flour is a kind of nice dough texture strenghener which can increase fermentation tolerance and close-gas property of dough and improve bread quality.

研究结果表明，魔芋精粉是一种很好的天然面团组织强化剂，可以明显提高面团的发酵耐力。

Protein and Vitamin B6 are two most important ingredients in flour and end products. In the expe- riment, The dosage of yeast had little effect on Vitamin B6.But during fermentation of dough, the changes of content of Vitamin B6 mainly effected by accreting and multiplying microbe.

面团的发酵工艺对于面制品的生产及其营养非常重要，尤其是馒头与面包这两种分别在中西方占有头等地位的食品，能够对于两种食品质量的好坏产生直接影响，改变了面团中的重要营养成分蛋白质和B族维生素的含量及质量。

Turn dough out onto a lightly floured surface, roll into an 12 x 10 inch rectangle.

发酵好的面团排气后放到洒上少许面粉的桌面上。

She is in that stage like dough beginning to set.

她正处在仿佛面团刚要发酵的年龄。

In this paper, the changes of frozen doughs' temperature during freezing-storing and thawing were studied, and the better technology condition of freezing storing and thawing were selected.

研究了冷冻面团在冷冻贮存和解冻过程中面团温度的变化，并选择了冷冻面团面包的最佳冷冻贮存和解冻的工艺条件：面团 30℃、90 %～ 95%rh前发酵 2 0min ，成型后于- 2 0℃冷冻贮存；冷冻面团可在打开包装后，38℃，95%rh解冻 4 0min ，32℃，95%rh醒发 55min ，或用微波炉解冻档解冻 1min再打开包装，32℃，95%rh醒发 95mi

System cake: The well-fermented dough on the case, the roll into the surface film, the sesame oil, pastry or meat stalls in the surface film, the roll into a roll, cut into 50 cm wide, 30 cm face block; to face block bag into a circular stained with sesame seeds, and then one by one along the border, so that around the tilt, in the middle low surface level, into a circle around the pot-shaped tilt.

制饼：将发酵好的面团放在案上，擀成面片，把香油、油酥或肉馅摊在面片上，卷成卷，切成长50厘米、宽30厘米的面块；把面块包成圆形沾上芝麻，再逐个沿边，使四周翘起，中间低面平，成周边翘起的圆盆子状。

Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked.

由面粉或粗粉和成的面团做成，通常经过酵母或焙制粉发酵，然后焙烤而成。

After the dough rises again to the desired height, brush with olive oil, tomato sauce, and sprinkle with tomato paste, Italian herbs and parmesan cheese along with sliced mushrooms or other veggies of choice. Top with grated mozzarella and provolone cheese, or other favorite cheese of choice.

当面团再次发酵到希望的大小时，在面团上刷上橄榄油、番茄沙司，并撒上番茄酱、意大利草药、帕尔马干酪、蘑菇片或其它蔬菜、碎白干酪（译注：mozzarella，白干酪：一种味淡的、白色的并有弹性的意大利奶酪，通常融化放在比萨饼上吃）和碎菠萝伏洛干酪（译注：provolone，菠萝伏洛干酪：一种坚硬的，通常是熏制的意大利干酪）或是其它喜爱的奶酪。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。