面团的

Bread and Cakes : Spraying the suspension of Natamycin with100~500ppm on the surface of cake, challah, vol-au-vent or pre-roasted dough, which prevents the inhibit the growth of moulds and yeasts effectively.

将100~500ppm纳他霉素溶液喷在烘焙食品如蛋糕、白面包、酥饼的表面，或将纳他霉素喷洒在未烘烤的生面团的表面，其防霉保鲜效果是非常理想，对产品的口感不产生任何影响。

Each Jazzy Pizza restaurant is equipped with a specialized proofer to ferment fresh pizza dough.Only the best fermented and baked dough is used with none kept over night,ensuring that all curstomers are served the freshest pizza possible.

我们的面团均由专人每小时检查一次，如发觉有发酵不佳的面团，便会立即丢弃，而面团亦绝不过夜使用，剩余的面团会在当日丢弃，以确保每个比萨都是最新鲜的。

The qualities of main crop varieties of winter wheat, spring wheat, winter highland barley, spring highland barley and spring rape in 5 southern agricultural and postoral regions in Tibet have been analyzed,the results of which show that wheat varieties in Tibet have,compared with wheat varieties in Yellow-Huai region and Weihe Plain subregion, high thousand-grain weight, low natural .weight, low protein and wet glutenin contents, poor stability of rheology and poor quality,and also the differences among ...

对西藏藏南农牧区5个地区的主要农作物冬小麦、春小麦、冬青稞、春育稞及春油菜品种的品质分析结果表明，与黄淮麦区渭河川地副区小麦品种相比，西藏小麦品种千粒重高、容重低、蛋白质及湿面筋含量极低，面团的流变学稳定性很差，面粉品质差，且不同品种之间品质差异较小；西藏青棵千粒重高、容重大、蛋白质含量极低，品种之间的差异小于地区差异；西藏春油菜菜籽含油量高，硫代葡萄糖甙含量低，但芥酸含量远超过国家规定标准。

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.

转移到面团轻轻面粉的工作表面上，揉面团几次使其在一起，再除以面团一半。

Effects of two kinds of gemmated wheat on a-amytase activity, on physical properties of dough, on solubility fractions of protein, on sulfhydryl group contents in flour and protein fraction and on the sedimentation value in various sprouting periods were examined.

本研究针对两种不同品种的发芽小麦，对其面粉的α—淀粉酶活性、面团的物理特性、蛋白提取组分、面粉和各种组分中游离巯基及芽麦的沉降值与烘焙品质间的关系进行分析研究，发现不同小麦受湿时间的蛋白质变化对芽麦品质有着极为重要的影响。

Over the next eight years, Harrington branched out even more: She started her own trucking business, added a cold-storage company, and now has three bakeries producing fresh buns and frozen dough—all now known as the Bun Companies.

在随后的8年期间，哈灵顿开的分公司更多了：她开办了自己的汽车运输公司，一家冷藏公司。现在她拥有三个制作新鲜面包和冷冻生面团的面包厂---所有这一切构成现在著名的Bun面包公司。

Checking of the raw material, chemises components, physical character, processing character and basic theory of balaing products.

同时包括炼乳、奶粉等制品；②焙烤制品的原料验收、化学组成、物理性质、加工特性及加工基本理论，重点饼干、面包，包括面粉及各种辅助料的选用、面团的调制、发酵、辊轧、成型、整形、焙烤等生产工艺、加工条件、产品的质量标准；③糖果巧克力制品的化学组成、物理性质、加工基本理论。

In this paper, the changes of frozen doughs' temperature during freezing-storing and thawing were studied, and the better technology condition of freezing storing and thawing were selected.

研究了冷冻面团在冷冻贮存和解冻过程中面团温度的变化，并选择了冷冻面团面包的最佳冷冻贮存和解冻的工艺条件：面团 30℃、90 %～ 95%rh前发酵 2 0min ，成型后于- 2 0℃冷冻贮存；冷冻面团可在打开包装后，38℃，95%rh解冻 4 0min ，32℃，95%rh醒发 55min ，或用微波炉解冻档解冻 1min再打开包装，32℃，95%rh醒发 95mi

With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.

以谷朊粉、抗坏血酸、瓜尔豆胶、单甘酯为原料，通过正交试验筛选得到的复合面粉品质改良剂，可以明显改善岐山县商品小麦的面团的流变学特性和面条的蒸煮品质。

Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts.

以一球的面团的时间，第一次下降到蛋清，然后轻轻轧辊的坚果。

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。