面团的

Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds.

翻出面团，放到洒了少许面粉的台面上，用手排挤出面团的气体，匀分成2份，每份大约430克左右。

Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.

黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。

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。

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。

Preshape the pieces by gently pressing on them and then pulling the edges to meet in the center, as if you were forming a pouch.

轻按面团成圆形，沿面团的边缘揉至圆边然后汇合至中间，弄成圆球形，好像做一个小袋。

The research indicated that pured konjac flour is a kind of nice dough texture strenghener which can increase fermentation tolerance and close-gas property of dough and improve bread quality.

研究结果表明，魔芋精粉是一种很好的天然面团组织强化剂，可以明显提高面团的发酵耐力。

Artificial acidification can be achieved by the addition of lactic, acetic , tartaric or citric acid to rye dough or by adding acidic forms of sodium and calcium salts of ortho- and\0r pyrophosphoric acids.

通过向黑麦面团中添加乳酸、醋酸、酒石酸或柠檬酸或添加酸性正磷酸和\或焦磷酸的钠盐和钙盐就可以实现人工酸化面团的目的。

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。

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。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失