1.
Food broiled or roasted on a small skewer or spit.
在小炙叉上焙烤的食物
2.
pottery that has been fired but not glazed
（经烤焙而未上釉彩的）本色陶器.
3.
Influence of Additives on Baking Properties of Rye Flour
添加剂对黑麦面粉焙烤特性的影晌
4.
breads made with a leavening agent that permits immediate baking.
加入发酵剂的面包，允许马上焙烤。
5.
baked or roasted with a spicy sauce.
加香味沙司烘焙或烧烤的小排骨。
6.
pancake batter baked in a waffle iron.
在华夫铁板上焙制的薄烤饼。
7.
A small skewer or spit used to broil or roast meat, fish, or vegetables.
小炙叉焙烤肉、鱼或蔬菜的小杆或小叉
8.
Bake for 15-20 minutes in preheated oven.
入预热的烤箱烘焙15-20分钟。
9.
"broiler:One that broils, especially a small oven or the part of a stove used for broiling food."
烘烤用具:用来烤焙食物的用具,尤指小烤炉或一个炉子的部分。
10.
One that broils, especially a small oven or the part of a stove used for broiling food.
烘烤用具用来烤焙食物的用具，尤指小烤炉或一个炉子的部分
11.
"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。
12.
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。
13.
This is achieved for wheat dough by addition of yeast while, for fine baked products, baking powders are used.
这对于小麦面团来讲,可添加酵母来实现,对于好的焙烤制品,可通过使用焙烤粉来实现。
14.
Baking dishes, as of glass or pottery, that are heat-resistant and can be used for baking and serving food.
烤皿如用玻璃或瓷器制成的焙盘，其耐高温且能被用来烤焙或摆放食物
15.
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。
16.
Prepation of Shortening Based on Palm Oils and Its Application in Baking Pastries
棕榈油基起酥油的研制及在桃酥焙烤中的应用
17.
The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.
通过对面筋、质、伸、烤试验,研究比较板栗粉对面包焙烤质量的影响。
18.
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