发酵的面团

At 28℃ fermented for 1 hour, biscuit baked 3 to 5 minutes in oven.

在28℃条件下将面团的一半发酵1小时，在烤箱中烤3到5分钟。

Flatten each piece into a rectangle and fold (beginning with the longer side ) twice ,the second time,painted pumpkin skin mud,fold dough over and turn over and then flatten,roll up ,tuck in the ends and place into bread mold.

7：擀卷两次，第二次的时候涂上南瓜皮泥，对折再将面团翻面，撖开，卷起放入土司模，进行最后发酵至 8、9分满。（我贪心涂了太多的南瓜皮泥导致擀开时爆开。

Ferment at 27 *c humidity of 80% for 50 minutes.

将混合面团放置在27 度的环境中发酵50 分钟，温度约为80%湿度。

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。

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.

把两个面团分别放到面板上，压平，把发酵时产生的空气排干净。

Method］ Some cactus juice,amomum juice and citric acid were added into fermented dough for making health steamed bread.

方法］ 在发酵面团中添加适量的仙人掌汁、砂仁汁和柠檬酸制作保健馒头。

The effects of Pentopan (at the levels of 60ppm and 120ppm) on dough at different stages of breadmaking were investigated.

研究在面包制作的不同阶段（和面结束、发酵结束、醒发结束、焙烤中期）、不同添加量的戊聚糖酶(60ppm，120ppm)对面团中AX的作用情况。

Your glorying is not good. Know you not that a little leaven corrupteth the whole lump ?

你们自夸实在不当；你们岂不知道少许的酵母，能使整个面团发酵吗？

Your boasting is not appropriate. Do you not know that a little yeast 5 leavens all the dough?

你们自夸实在不当；你们岂不知道少许的酵母，能使整个面团发酵吗？

A little yeast leavens the whole batch of dough.

少许的酵母就能使整个面团发酵。

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。