1.
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。
2.
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。
3.
breads made with a leavening agent that permits immediate baking.
加入发酵剂的面包，允许马上焙烤。
4.
Baked products with a porous crumb, such as bread, are obtained only after the dough is leavened.
具有多孔屑状结构的焙烤制品,例如面包,是经面团发酵后预制得的。
5.
"Bread: Baked food product. It is made of flour or meal that is moistened into a dough, kneaded, and usually leavened with yeast."
面包:以面粉加水揉和,有时经发酵然后焙烤而成的食品。
6.
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
7.
The toaster has warmed the bread.
烤面包器已烤热了面包。
8.
(Jewish) thin pancake folded around a filling and fried or baked.
（犹太）薄煎饼包住馅，然后油炸或焙烤。
9.
light puffy bread made of a puff batter and traditionally baked in the pan with roast beef.
用蓬松奶油面糊做成的膨胀面包，传统上与牛肉一起在平底锅里焙烤。
10.
Bread is baked in an oven.
面包是在烤炉里烤制的.
11.
all the loaves of bread baked at the same time.
同时烘焙的所有的面包。
12.
someone who bakes bread or cake.
烘焙面包或蛋糕的人。
13.
a shaped mass of baked bread.
成某种形状的烘焙面包。
14.
Influence of Additives on Baking Properties of Rye Flour
添加剂对黑麦面粉焙烤特性的影晌
15.
Blake the baker bakes black bread.
布莱克面包师烘焙黑色的面包。
16.
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。
17.
A small crisp piece of toasted or fried bread.
烤面包片，煎面包片一种烤的或油煎的脆面包片
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