3) Baking test
烘焙试验
1.
Therefore, it is most important to add separately dissolved salt, sugar and yeast to flour respectively for bread quality and test results, based on baking test as well as from starting with making process and varieties of bread during the making process.
烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。
4) roasting test
烘烤试验
1.
The roasting test and bend test results .
烘烤试验及弯曲试验表明,该工艺结合力很好。
5) bake
[英][beɪk] [美][bek]
焙烤
1.
The best bake condition are:bake for 10 minutes at 200 ℃.
8︰30︰26,焙烤条件为200℃,10 min,可以得到风味较好的青稞饼干。
2.
On the base of analysis of experimental result,we judged their effect on bread bake,and determined their quantity used in the bread proccess.
研究选用氧化剂溴酸钾、维生素C ,以改善面粉面筋强度 ,从而改善面包的纹理结构 ,通过对实验结果的评判 ,来判断它们对面包焙烤的影响 ,确立它们在面包制作过程中的添加量。
6) roasting
[英]['rəʊstɪŋ] [美]['rostɪŋ]
焙烤
1.
Effect of roasting on flavor and fatty acid oxidation of walnut kernel;
焙烤对核桃仁风味及其油脂氧化的影响
2.
Pretreatments, for example roasting and kneading, have important influences on the flavor from lipid before extraction.
油料的预处理如焙烤、捏合等方法对油脂香气具有重要的影响。
补充资料：焙烤设备加热原理
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条