面包

On formal dinning occasion it's good manner to take some butter from the butter dish with your bread knife and put it on your side plate. Then butter the pieces of the roll use this butter.

在正式的用餐场合有一条好的礼仪就是，当你在吃面包涂黄油的时候，最好先用你的面包刀把黄油盘里的黄油挖出来点放到你的面包碟里，然后再用这些黄油涂抹你的面包。

Bread:面包 Store bread in a breadbox or on the counter.

面包应存放与面包盒或柜子里。

The Proper Way to Eat Bread 吃面包的正确方法 In a proper Western restaurant, the bread plate is always on your left with your butter knife on it.

在正规的西餐厅，面包盘与黄油刀通常放在你的左手边。

Sliced Bread 切片面包 The most common form of bread in Americaethe mass-produced white, soft doughy bread in plastic bags with a shelf life of weeks is likely a major component of obesity and diabetes.

在美国最普遍的就是这种大量生产的白色、松软的面包，装在塑料袋中，一周保质期，它就是造成肥胖和糖尿病的主要元凶。

Sicilians craft thousands upon thousands of grano duro loaves, some weighing twenty pounds, in the shapes of flowers, fruits, baskets, suns, moons, cats, fish, angels, butterflies, beads, shoes, trees, rats, roosters, birds, stars.

西西里人会精心制作成千上万个硬粒面包。有的面包重达20磅。面包被做成花、水果、篮子、太阳、月亮、猫、鱼、天使、蝴蝶、念珠、鞋、树、老鼠、公鸡、鸟、星星等各种形状。有些镇在这一天会举行一年一度的面包游行。

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。

When it comes to bread, Davie, and co-author, nutritionist Dr Joanna Mcmillan Price, have given five star ratings to pumpernickel, sourdough breads made with whole grain or rye and the heavier wholegrain breads made from wholewheat flour and added grain. Wholemeal, however, doesn't rate so highly - neither does multigrain bread, which Davie and McMillan Price say is made with white flour with a few grains added.

当谈到面包时，Davie和另一名合著者，Joanna Mcmillan Price博士，已予黑面包，全谷物或黑麦发酵面包，以及全麦粉加谷物制成的较重的全麦面包五星级别，全麦面粉却没有得到如此高的级别--杂粮面包也没有，Davie和Mcmillan Price说，杂粮面包是用白面加谷物做成的。

In 1882, Weston 17-year-old from his boss to buy GH Bowen bread production line, according to his experience, he believed that a wholesale bread bakery shop will be sold directly to users would lead to greater profits, because at that time bread manufacturing industry is very depressed, Bowen quickly agreed to his request, and then he bought off all the equipment Bowen, Weston began producing its own bread and open up their markets, so the first Weston store up the success of the operation.

1882年，年仅17岁的威斯顿决定从他的老板 G.H。 Bowen买下面包生产线，根据他的经验，他认为一个面包批发店将面包直接销给用户会带来更大的利润，由于当时的面包制造行业很不景气，Bowen很快就同意了他的要求，而后他断断续续的购买了Bowen的所有设备，威斯顿开始生产自己的面包，开拓自己的市场，就这样第一家乔治威斯顿商店成功的经营起来。

This study also makes orange-pomace bread out of orange pomaces and examines conditioning factors including the amount of orange pomaces added, different pomaces preparation processes, the ways pomaces are added, the particle diameter distribution of pomaces and the amount of water, oil and gluten added, changes of the amount of the yeast; and the time it takes for the flour to be fermented.

新鲜柳橙榨汁后剩余之连皮果渣部分富含膳食纤维，因此本实验将其制成乾燥柳橙果渣粉末，探讨不同制备过程对於柳橙果渣样品的化学组成分及物理性质的影响，并将柳橙果渣用於制作果渣面包，探讨的条件因子包括果渣添加量、不同果渣制备过程、果渣添加方式、果渣粒径分布以及添加水量、油量、面筋量、改变酵母添加量、面团发酵时间，将所制作之果渣面包进行比体积分析与评分，以得到制作高果渣纤维含量面包之最适条件因子，并将最后制作出之柳橙果渣面包进行质地剖面分析测试，探讨其对面包质地以及储藏性的影响。

When it comes to bread, Davie, and co-author, nutritionist Dr Joanna Mcmillan Price, have given five star ratings to pumpernickel, sourdough breads made with whole grain or rye and the heavier wholegrain breads made from wholewheat flour and added grain. Wholemeal, however, doesn't rate so highly - neither does multigrain bread, which Davie and McMillan Price say is made with white flour with a few grains added.

当谈到面包时， Davie 和另一名合著者， Joanna Mcmillan Price 博士，已给予黑面包，全谷物或黑麦发酵面包，以及全麦粉加谷物制成的较重的全麦面包五星级别，全麦面粉却没有得到如此高的级别--杂粮面包也没有， Davie 和 Mcmillan Price 说，杂粮面包是用白面加谷物做成的。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。