焙

The properties and structure of gluten protein are of importance to flour quality and baking performance.

面筋蛋白的结构和性质直接影响到小麦面粉的质量和焙烤食品的品质。

We used BET,FT-IR,XRD,TPR techniques to investigate the compression strength, the BET and the pore structure of catalysts by changing some factors such as the glutinousness and concentration of adhesive ,the ageing time and temperature and so on.

为解决催化剂侧压强度的不足，我们在实验室进行了超细镍基负载型催化剂实验室小试成型工艺条件研究，用硅溶胶及Ni~(2+)-硅溶胶两种不同的胶粘剂进行挤条成型，通过BET、FT-IR、XRD、TPR等技术考察了催化剂在成型过程中，胶粘剂的浓度、粘度，湿／干粉比，催化剂老化时间，以及焙烧温度等因素对催化剂的强度以及催化剂的比表面积和孔结构的影响。

There is a linear relationship between the amount of gold extraction and the extent of gold-bearing sulfides oxidation.

预处理方法通常有三种：焙烧，加压浸出和生物氧化。

Bake until golden brown, 10 to 12 minutes.

烘焙至表面呈金褐色，约需10到12分钟。

In this dissertation, with the application to ancient buildings of the Leshan Grand Buddha tourist area and PingDu Sportpark, geometric optimized simplification and texture techniques are proposed and researched in detail, along with the analysis of the general characteristic of ancient and modern architectures. Optimized techniques such as Level of Detail, structure optimization, mapping optimization and texture-baked mapping optimization are researched specially.

本文在分析古代建筑与现代建筑特点的基础上，分别以乐山大佛景区古建筑群以及平度奥林匹克体育公园现代建筑仿真为例，深入研究分别适合古代建筑与现代建筑的几何优化与纹理优化技术，重点研究并建立了多层次细节优化、结构优化、贴图优化、实例优化与烘焙优化建模技术。

The graphitization degree G is increased with the increment of the time and temperature.

结果表明，石墨化率与自焙时间和温度成正比。

Baked in a pan or on a griddle.

在平底锅或煎锅里烘焙而成。

Small biscuit cut into diamonds or sticks and baked in an oven or on a griddle.

含很多奶油和鸡蛋的小饼干，切成钻石状或棍状，在烤箱中烘焙，最初是在煎锅中做成。

In fact the coffee samples from small Italian roasters I have appear to be very mild, sweet blends with about 40% Brazil Dry-process, 40% Colombian and 20%+ Centrals, like Guatemalan.

实际上，一些意大利的小烘焙机构给我的样品显的非常的中性，甜混合豆一般是由40%的巴西干处理豆，40%哥伦比亚和20%的中美豆组成。

Regarding of the texture profile analysis, results indicated that the cohesiveness value was desreased, springiness value doesn't change obviously; however, the hardness, adhesiveness, gumminess, and chewiness value were increased after baking, respectively.

结果显示，在质地剖面分析方面，经烤焙后，模式果酱内聚性下降，而弹性无明显变化，其余的参数如硬度、黏著性、胶黏性及咀嚼性，则都分别呈现上升的趋势。

She gently rebuff ed him, but agreed that they could be friends

她婉言拒绝了，但同意作为朋友相处。

If in the penal farm, you were sure to be criticized.

要是在劳改农场，你等着挨绳子吧！