烘烤

Methods: DECB was dealed with heat , acid , alkali , roasting , organic solvent extracting , microorganism zymolysis , then the method of microrespiromete was used to detect/measure the respiratory activity respectively.

目的：研究小牛血清去蛋白提取物（deproteinated extract of calf blood，DECB）中生物活性物质的物理化学性质；方法：分别将小牛血清去蛋白提取物进行加热、加酸、加碱、烘烤、有机溶剂萃取、接种微生物发酵等方法处理，然后分别用微量呼吸检压法检测呼吸活性，结果：采用加热、加碱、加酸，接种微生物发酵的方法进行处理，DECB刺激呼吸活性的能力没有明显改变，而采用烘烤的方法处理，结果DECB的活性完全消失；用有机溶剂萃取DECB，可明显降低DECB刺激呼吸活性的能力，而有机相中含有了刺激呼吸活性物质。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor ...

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

Therefore, this paper studied on scorched flavor boiled sunflower seed Processing Technology, tried to find out evidence of increase flavor by maillard reaction and caramelization, and analysed scorched flavor content by GC/MS. The results obtained were as follows: Used maillard reaction and caramelization to optimize sunflower seed sugar addition, baking time, baking temperature, spreading thickness, increase scorched flavor of boiled sunflower seed.

为此，论文研究了焦香味煮制葵花籽的生产工艺、探寻美拉德与焦糖化反应增香的证据、并对焦香味进行GC／MS分析，得出如下结果：利用美拉德反应和焦糖化反应原理，优化葵花籽中的糖添加量，烘烤时间，烘烤温度，摊放厚度等因素，增强煮制葵花籽的焦香味。

All parts with a specified hardness of HRC 32 or greater, which are acid cleaned (not to exceed 10 minutes) and phosphated to the requirements of PS-80 shall be held in the supplier's plant for 48 hours or baked for one (1) hour at 115 +/- 10 degrees C.

所有硬度等于或大于HRC 32的零件，酸洗（不超过10分钟）后再按PS-80标准进行磷化的，应在供应商的工厂内放置48小时，或在115±10℃温度下烘烤1小时（见表1及2.3条烘烤方法）。

Back for 20 minutes on a baking sheet preheated to 450°.Then reduce heat to 350° and bake 20 minutes more.

在温度为450度的烤箱里烘烤20分钟，然后把温度降到350再烘烤20分钟。

The result also shows that the ruminal degradation regularity of starch, DM and CP of common-used feedstuffs are different.

不同温度和时间的烘烤处理组中，1300C 35min烘烤加工是较好的处理方式。

Ithas thoroughly a ltered the conventional process with roasting the upper unscientifically so as not to influet the flexibility and glossy.

彻底改变了传统定型用加热部件直接对帮面进行不科学烘烤的工艺，从而避免了帮面因烘烤而损坏原有柔韧性与光泽度的弊端。

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted.

广场上的坚果资产负债表摘要及烘烤烘烤约8至10分钟或直到轻烤。

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

Empty the turkey cavity; brush the turkey inside and out with soft or melted butter and cover with thin strips of bacon, particularly around the legs which tend to dry out

每千克火鸡烘烤用时45-50分钟（约合每磅20-25分钟）；烘烤时通常用温火（160摄氏度/325华摄度），并需要给火鸡表面不断的涂油。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷