1.
leavened with a small amount of fermented dough.
用少量含有发酵粉的面团发酵的。
2.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
3.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响
4.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
5.
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。
6.
Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough
低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究
7.
To cause(dough) to puff up.
发酵使（面团）膨胀
8.
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。
9.
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母菌
10.
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。
11.
( Again you can always leave the dough covered tightly in the fridge to proof overnight.
（果要冷藏发酵面团的话，要盖好面团才放到冰箱。
12.
When dough has risen several times, remove and knead one last time by hand.
当面团多次发酵膨胀，将面团移出用手捏制。
13.
To work(dough)into proper lightness.
发酵把（干面团）做成合适软度的
14.
a substance used to produce fermentation in dough or a liquid.
能让面团或液体发酵的物质。
15.
Yeast acts on dough and makes it rise.
酵母对面团发生作用，使其膨胀。
16.
She is in that stage like dough beginning to set.
她正处在仿佛面团刚要发酵的年龄。
17.
Cover the dough and let rise for 45 minutes.
盖好面团进行45分钟左右的发酵。
18.
Gal. 5:9 A little leaven leavens the whole lump.
加五9一点面酵能使全团都发起来。