面团

Each Jazzy Pizza restaurant is equipped with a specialized proofer to ferment fresh pizza dough.Only the best fermented and baked dough is used with none kept over night,ensuring that all curstomers are served the freshest pizza possible.

我们的面团均由专人每小时检查一次，如发觉有发酵不佳的面团，便会立即丢弃，而面团亦绝不过夜使用，剩余的面团会在当日丢弃，以确保每个比萨都是最新鲜的。

Polymorphism of 20 Lactobacillus strains isolated from sourdough samples used for steamed bread in China was studied using AFLP technique in order to understand their polymorphism and types.

乳酸菌是酸面团发酵的主要细菌，它对面团的质量、营养有非常重要的作用，利用AFLP技术对分离自酸面团中的20株乳酸菌进行了研究，以期了解其中乳酸菌的多态性及其分型。

The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.

结果表明：面团的黏性、弹性随着油脂用量的增加而降低，面团的韧性随油脂用量的增加而增大，且猪油比大豆色拉油对面团的影响更大。

It was found that the solubility and oxidative gelation had good correlation with dough and breadmaiking properties. Pentosans with good solubility and oxidative gelation properties had good influence on dough and breadmaking properties.

对小麦麸皮戊聚糖组分与面团特性及面包烘焙品质之间关系进行初步探讨，发现戊聚糖组分的溶解性、氧化交联性质与面团特性及面包烘焙品质之间具有较好的相关性，溶解性较好、氧化交联性质较明显的戊聚糖组分，对面团特性及面包烘焙品质有较好的影响。

The results showed that N fertilizer could improve the nutrition quality of wheat, increase paste strength and flexibility, but decrease paste ductibility.

试验结果表明：施用氮素化肥能明显改良小麦品质，提高小麦营养品质，增强面团强度和筋力，降低面团的延展性；施用有机肥有利于提高小麦营养品质，增强面团强度和弹性，有机肥对小麦品质的影响作用小于氮素化肥；施用磷素化肥对小麦营养品质无明显影响，但会降低面团强度和筋力，增强面团延展性。

The resistance to extension, freezable water and microstructure were determined by extensograph, differential scanning calorimetry, and scanning electron microscopy of control dough and the dough with ASK gum and with locust bean gum after 1, 2, 3, and 4 weeks frozen storage.

采用拉伸仪、差示扫描量热仪、扫描电镜分别测定了空白面团(未添加任何胶体的冷冻面团)和添加沙蒿胶面团在冷冻储藏1、2、3、4w后抗拉伸性能、可冻结水含量以及微观结构的变化，同时比较了添加沙蒿胶和刺槐豆胶后上述参数的不同。

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.

等面团发起来以后，在面团上洒些干粉，把面团平均分割成12小块。

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.

转移到面团轻轻面粉的工作表面上，揉面团几次使其在一起，再除以面团一半。

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

The viscoelastic properties of the doughs were investigated by dynamic rheological measurement. The elasticity of dough was decreased by pentopan, and increased by GOX and SF.

由动态流变学试验研究酶对面团粘弹性的影响：Pentopan使面团的tanδ增加，弹性下降；GOX和SF使面团的tanδ减小，弹性增加。

Neither the killing of Mr Zarqawi nor any breakthrough on the political front will stop the insurgency and the fratricidal murders in their tracks.

在对危险的南部地区访问时，他斥责什叶派民兵领导人对中央集权的挑衅行为。

In fact,I've got him on the satellite mobile right now.

实际上 我们已接通卫星可视电话了