面团的

At 28℃ fermented for 1 hour, biscuit baked 3 to 5 minutes in oven.

在28℃条件下将面团的一半发酵1小时，在烤箱中烤3到5分钟。

The paper discuss the dough-quality of corn flour and the modified function of processing methods.

本课题对玉米面粉面团的品质特性加工改良方法进行了研究。

The importance of durum in world markets is reflected in the protein composition, ie., gliadins which contribute to dough extensibility and glutenins which contribute to dough elasticity within the gluten protein matrix.

世界市场上多伦小麦的重要性体现于蛋白质组成，即麦醇溶蛋白有助于面团的延展性和麦谷蛋白有助于面筋蛋白质基质中面团的弹性。

The effect of GluA3 loci on quality parameters of degree of softening is significant, and effect of GluB3 on quality parameters of wet gluten content, dry gluten content, gluten index, bread volume and score is significant.

GluA3位点主要对面团的弱化度有显著效应，GluB3位点主要对湿面筋含量、干面筋含量、面筋指数、面包体积和评分等5个品质参数存在显著效应。

The production technology and formula of the special oils for baking frozen dough were developed by using palm stearin to substitute for hydrogenated oils as the raw material.

利用棕榈硬脂代替氢化油作基料，开发适用于焙烤冷冻面团的专用油脂生产技术及配方。

This machine is an S-type continuous automatic dough folding and pressing machine. It can increase the tractility and gloss of the dough aw well as its elasticity and density.

该机为S型连续式自动折叠压面，可增加面团延展性与光泽度，同时增加面团的筋性与组织的细密度。

Whether other compounds released by the growth of yeast would affect the though rheology is unclear; there appears to be no effect of yeast proteinase and GSH.

由于酵母的生长而释放出的其它化和物是否会影响到面团的流变学特性还不甚清楚，但酵母蛋白酶和谷胱甘肽对面团却没有影响。

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。

While dough is rising take 1 stick butter 1 cup sugar 2 teaspoons cinnamon cup walnuts Melt butter and set aside.

虽然增加面团的1棒黄油1杯糖2茶匙肉桂半熔融杯核桃黄油和搁置。

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。

This paper discusses design and realizable methods of remote test output interface from logical design angle.

本文从逻辑设计的角度讨论遥测输出接口的设计及实现方法。

This also 星体投射plies to buildings, structures and geological features.

这也适用于建筑物和地质特征。