1.
Influence of Additives on Baking Properties of Rye Flour
添加剂对黑麦面粉焙烤特性的影晌
2.
Influence of AdditivesMinor Ingredients on Baking Properties of Wheat Flour
添加剂微量原料对小麦面粉焙烤特性的影响
3.
The higher the volume of the sedimented gluten, the better should be the baking quality of the flour.
沉积的面筋量越多,该面粉的焙烤特性截止好。
4.
Straight forward and reliable information about the baking quality of a flour is obtained from baking tests under standardized conditions.
有关一种面粉的焙烤特性的直接的与可靠的信息是由在标准条件下所进行的焙烤试验获得的。
5.
A higher content of gluten will not guarantee good baking quality.
但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。
6.
In rye flour with balanced baking properties, an optimal relationship should exist between a-amylase activity and starch quality.
在具有平衡焙烤特性的黑面粉中,其a-淀粉酶活性和淀粉品质间应存在一最佳关系。
7.
Prior quality control is of importance to assess the overall baking quality of wheat flour.
预先的品质控制对于评估小麦面粉的全部焙烤特性来讲是非常重要的。
8.
"Baking： Process of cooking by dry heat, especially in an oven."
焙烤:用干热方法，特别是指在某种炉子中，焙制食品的过程。
9.
Food broiled or roasted on a small skewer or spit.
在小炙叉上焙烤的食物
10.
Baking in air has now been discarded in favour of baking in nitrogen.
目前在空气中烤焙已被在氮气中烤焙所取代。
11.
Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.
面粉的焙烤品质同极性脂类的含量成正相关,尤其是糖脂。
12.
Preparation and Properties of Malt Extract and It's Application in Bakery Products
大麦精的制备工艺、性质及其在焙烤食品中的应用研究
13.
Exploration of Comprehensive Experiment in Baking Teaching in Higher Vocational Education--Production of Bread as the Breakthrough Point
高职焙烤教学开设综合性实验的探索——以面包制作为切入点
14.
Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
焙烤后的体积、形式、屑状结构和弹性,以及陪烤制品的风味都可以从试验结果中得到评估。
15.
The extent of starch gelatinization in baked goods strongly affects product properties, including storage behavior and rate of digestion.
在焙烤食品中淀粉胶凝作用的广延性极大影响产品的性质,包括贮藏性质和吸收速度
16.
Effects of Loading Density of Bulk Curing Barn on Physiology Characteristics of Flue-cured Tobacco During the Process of Flue-curing and the Quality of Cured Leaves;
密集烤房装烟密度对烟叶烘烤过程中生理特性及烤后品质的影响
17.
pottery that has been fired but not glazed
（经烤焙而未上釉彩的）本色陶器.
18.
China Association of Bakery and Confectionery Industry.
中国焙烤食品糖制品工业协会