1.
high temperature dry dye fixation
轧染高温干固法，轧染焙烘法
2.
Specialty coffees are generally roasted in small batches. The two most common roasting methods are: drum-roasting and hot-air roasting.
专业的咖啡一般都实行小批量的烘焙。最常见的烘焙方法有：鼓室烘焙法和热空气烘焙法。
3.
dry cross linking
干态交联,干交联[反应]（纤维浸轧交联剂后在干燥不膨化状态时焙烘）
4.
Bread baking quality of wheat flour--Sponge dough method
GB/T14612-1993小麦粉面包烘焙品质试验法中种发酵法
5.
Bread baking quality of wheat flour--Straight dough method
GB/T14611-1993小麦粉面包烘焙品质试验法直接发酵法
6.
delayed cure finish
延迟焙烘整理（服装树脂整理焙烘工艺）
7.
small frankfurters wrapped in biscuit dough and baked.
小的法兰克福香肠，用饼干面团卷住，然后烘焙。
8.
all the loaves of bread baked at the same time.
同时烘焙的所有的面包。
9.
The aroma of roasting coffee beans.
烘焙咖啡豆的香味。
10.
someone who bakes bread or cake.
烘焙面包或蛋糕的人。
11.
a baked loaf of ground meat.
烘焙的碎肉做成的肉条。
12.
a shaped mass of baked bread.
成某种形状的烘焙面包。
13.
boiled or baked buckwheat.
煮的或烘焙的荞麦粉。
14.
roast coffee beans, peanuts, chestnuts
烘焙咖啡豆、 花生、 栗子.
15.
All-China Bakery Associatio
全国工商联烘焙业公会
16.
Study on Bake out Method Coupled with Intermittent Ventilation for Removing Indoor Noxious Gas;
耦合间歇通风的烘焙法去除室内有毒有害气体的研究
17.
SPME-GC-MS Analysis of Flavor Components in Dried Capsicum before and after Baking
固相微萃取-气-质联用法对干椒烘焙前后风味化合物的分析评价
18.
The hot-air roaster, also known as a fluid-bed roaster, roasts the coffee beans as they tumble on a current of hot air.
热空气烘焙机，也叫流态化空气烘焙机，是靠在热空气中翻滚咖啡豆，来进行烘焙。