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面团

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The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling.

顶部面张然后被放在底部面张上,并对面张以确定的模式进行切割和/或刻划从而形成未烘烤面团和夹心的复合物。

Turn half of the dough onto a sheet of wax paper.

在桌上摊开一张牛油纸,将半份的面团放上去。

I had leftover dough from the breakfast pizza yesterday and when he came home from school today, Wey wanted to make his own pizza.

我有剩余的面团从昨天的早餐比萨饼,当他来到今天从学校回家,韦伊要作出自己的比萨饼。

The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.

研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。

Take the dough ball on a clean wood board, sprinkle some flour on it and around.

面团球在干净的木板,洒上一些面粉和它周围。

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 pentosans on dough properties and breadmaking characteristics were studied.

对戊聚糖与面包烘焙品质之间的关系进行研究,研究发现小麦麸皮可溶戊聚糖组分可明显改善筋力相对较弱的面粉(豫麦34粉)的面团特性和面包烘焙品质。

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。

P~WSP and P~AEP〓 were better improvers of the dough and breadmaking properties for rather soft wheat flour than P~AEP〓 and wheat bran water~insoluble pentosans.

在不同的戊聚糖组分中以P-WSP、P-AEP〓的改良效果最好,而小麦麸皮的水不溶戊聚糖组分则对面团特性和面包品质具有明显地负作用。

Apart from the clear effects on crop growth and grain yield, limiting availability of S has been shown to favour the synthesis and accumulation of S-poor or low-S storage proteins such as ω-gliadin and high molecular weight subunits of glutenin at the expense of S-rich proteins. These changes in protein composition are associated with alterations of dough rheology. Significant responses of breadmaking quality to the addition of S fertilisers have been observed under field conditions.

hm^(-2)左右。缺硫除了对小麦生长和产量有影响,籽粒偏向于合成和积累贫硫或低硫贮存蛋白,如ω-醇溶蛋白和高分子量谷蛋白亚基,而蛋白质组成的变化与面团流变学特性改变有关,大田条件下增施硫肥显著改善了面包品质。

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