1.
By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs.
通过使用更复杂的复合微生物,面包师能生产特色的面包,如酸面团面包
2.
any of various doughs for bread.
各种做面包用的生面团。
3.
Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top.
传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。
4.
any of various breads made from usually unleavened dough.
面团未经发酵做成的各种各样的面包。
5.
A loaf of bread or other bakery product made from pieces of dough twisted together.
麻花状面包用卷成一团的面团加工成的面包片或其它烤制的东西
6.
She rolled out the flour and water mixture to make bread.
她把面粉和水和成的面团擀好来做面包。
7.
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。
8.
Rye flour is used in bread baking with sour dough fermentation.
黑麦一般通过面团发酵而用于面包焙烤生产中。
9.
made with a starter of a small amount of dough in which fermentation is active.
用一小块生面团起发酵作用而做成的面包。
10.
most flat breads are made from unleavened dough.
大部分扁面包都是用未加酵粉的生面团制成的。
11.
Suzanne likes the feel of the dough as she makes bread.
苏珊娜喜欢制造面包时的生面团的那种感觉。
12.
a leaven of dough in which fermentation is active; used by pioneers for making bread.
一种发酵的生面团酵母，探矿者用来做面包。
13.
The Study on Dynamic Rheology of Rice Dough and the Technology of Rice Bread;
米粉面团流变学性质及米粉面包工艺的研究
14.
Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;
添加膳食纤维对面团特性及面包品质的影响
15.
Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality
羧甲基纤维素钠对面团特性及面包品质的影响
16.
baked pudding of apples and breadcrumbs.
用苹果和面包团烘焙的布
17.
They rolled it into small bun-sized balls and put a little pastry cross on the top of each bun.
他们把面团揉成小面包大小的面球，在每一个面包上面放一点油酥皮。
18.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响