面团

Protein and Vitamin B6 are two most important ingredients in flour and end products. In the expe- riment, The dosage of yeast had little effect on Vitamin B6.But during fermentation of dough, the changes of content of Vitamin B6 mainly effected by accreting and multiplying microbe.

面团的发酵工艺对于面制品的生产及其营养非常重要，尤其是馒头与面包这两种分别在中西方占有头等地位的食品，能够对于两种食品质量的好坏产生直接影响，改变了面团中的重要营养成分蛋白质和B族维生素的含量及质量。

Turn dough onto lightly floured surface and knead 10 times or until dough is smooth.

然后把面团移到洒粉的台面上，揉搓10分钟左右直到面团匀滑。

The function and principium between improver of dough and quick-freezing baked food are introduced in this article.

该文分析冷冻焙烤食品在制作和冷藏过程中存在问题；详细论述面团强化剂与速冻焙烤食品相互作用原理；并探讨面团强化剂对冷冻食品品质特性影响。

The dough rheological properties, quantities of protein and gluten, and starch viscosities and dough rheological properties was key quality traits for processing quality improving of pan bread, steamed bread and white salted noodle of winter wheat breeding in Xinjiang, respectively.

从以上结果可以看出，面包与面团流变学特性，馒头与蛋白质和面筋数量，面条与面团流变学特性及淀粉糊化特性的关系更为密切，这些品质性状可以作为新疆冬小麦品种面包、馒头、面条加工品质改良时的辅助选择指标。

Characteristic of protein qualitative traits, including gluten index, develop time, stability time, degree of softening and farinograph quality number, correlations between characteristcs of gluten-index, dough-rheology and bread-baking qulity are significant, so these characteristics can be as important selective characteristics in wheat quality breeding process.

面筋指数和面团流变学特性中的面团形成时间、稳定时间、粉质质量指数等与面包的烘焙品质特性存在极显著正相关，这些参数可用于品质育种的目标选择性状。

Add the rest of the dough ingredients in the mixer and blend until a ball forms.

把面团配方里的其它原料和酵母液一并放到搅拌盆里搅拌成匀滑的面团。

Place the first 5 ingredients in a mixer Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix until a dough is formed and smooth.

把面团的前5项原料混合放到搅拌盆里，低速搅打1分钟左右，然后转为中速继续搅打至面团成形且匀滑。

Once mixed, roll out the dough with a rolling pin upon a floured board to about 1/8 inch thick, and cut into thin strips for fettuccini, or larger strips for cannelloni or lasagna.

当混合完毕时，在撒上面粉的案板上用擀面杖铺开面团直到大约1/8英寸厚即可，你可将面团切成细条来制作fettuccini

The amount of water absorption by dough made of Ty flour or Jf flour increased to a great extent by GOX and SF, respectively. The strengths of both types of doughs were improved by GOX, but weakened by Pentopan.

由面团粉质曲线知，使Ty粉和Jf粉的吸水量有明显增加的分别是GOX和Pentopan；GOX使两种面粉面团的稳定性均显著增加；Pentopan使面团的稳定性下降。

The soluble pentosans in dough increased with the addition of Pentopan, the maximum extent of solubilization occurred at the end of kneading. Soluble pentosan contents in doughs treated with the enzyme at the two different levels were similar.

戊聚糖酶使面团中可溶性戊聚糖含量比原料面粉中的显著增加；增溶速率最快的是在和面阶段；在上述的两个加酶水平下，面团中戊聚糖的增溶程度相当。

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