面团的

In order to understand the quality and using of waxy wheat,the dough and noodle texture properties were studied by mixing waxy wheat flour and nonwaxy wheat flour at different gluten and ratio.

用质构仪测定了两个筋力不同的普通小麦品种与糯小麦按不同比例混合后面团的拉伸特性、粘度特性和煮熟面条的质构特性。

Glutenin is the one of major components of the storage protein in wheat and a significant contribution to dough rheology and baking quality.

麦谷蛋白是小麦贮藏蛋白的主要组成成分之一，决定面团的强度和面包的烘烤品质。

Proteinase preparations of microbial or plant origin are used for dough softening .

微生物或植物起源的蛋白酶制剂一般用于面团的软化。

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。

Little cloudage and sunlight-time could make L high.

较高的温度和日照百分率使面团的稳定性明显增强。

Physical characteristics of doughs.

生面团的物理特性。

This doughy-looking iceberg in western Greenland's Disko Bay was once part of the enormous Jakobshavn ice stream, a river of ice four miles wide and several thousand feet thick.

意译：海鸥和冰山。这个看起来像面团的冰山位于西格陵兰的Disko海湾是Jakobshavn冰溪流的一部分，冰川四英里宽和几千英尺厚。

Seagulls and Iceberg This doughy-looking iceberg in western Greenland's Disko Bay was once part of the enormous Jakobshavn ice stream, a river of ice four miles wide and several thousand feet thick.

意译：海鸥和冰山。这个看起来像面团的冰山位于西格陵兰的Disko海湾是Jakobshavn冰溪流的一部分，冰川四英里宽和几千英尺厚。

The dough is kneaded in small wooden trugs then placed in a large clay oven to bake or placed on a flat iron in the embers to make a flat cake of bread.

正在揉面团的小木船trugs然后放在一个大烤箱烤粘土或放置在一个单位中铁的余烬作出饼面包。

Re-cover the bowl with plastic wrap that has been coated with nonstick spray.

用塑料包装将装有已经涂了油的面团的碗覆盖住。

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。