1.
A loaf of bread or other bakery product made from pieces of dough twisted together.
麻花状面包用卷成一团的面团加工成的面包片或其它烤制的东西
2.
The dough should turn into a ball and roll around the processor.
此时，面团应已变成球状，在食品加工机中滚动。
3.
Research on Knowledge Processing Line Generating System for Scientific Research Teams;
面向科研团队的知识加工线生成系统研究
4.
Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;
抗性淀粉对面团流变学特性及加工品质的影响
5.
Fully Strengthening the Work of the Communist Youth League by the Thought of the "Three Represents;
以“三个代表”思想为指导全面加强共青团工作
6.
Effects of Artemisia sphaerocephala Krasch gum on the rheological properties of dough and its application to break processing
沙蒿胶对面团流变性质的影响及在面包加工中的应用
7.
Under the Party's leadership, the Youth League has been active in every field of revolutionary work and has a great deal to its credit.
青年团在党的领导下，积极参加各方面的革命工作，作出了很大成绩。
8.
Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;
贮藏蛋白组份对小麦面团特性与食品加工品质的影响
9.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
10.
Strengthen Management of Student Mass Organization and Found New Situation of Student s Thought Work;
加强学生社团管理开创学生思想政治工作新局面
11.
The management of social organizations has been strengthened.
社团管理工作得到加强。
12.
Management and Quantative Analysis of Finish Machining Workshop for Xuzhou Construction Machinery Group;
徐工集团精加工分厂管理及物流分析
13.
"We will strengthen the Party's leadership over trade unions, the Communist Youth League organizations, women's federations and other mass organizations."
加强对工会、共青团和妇联等人民团体的领导.
14.
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。
15.
The Transform Design Scheme of Dust-clearing Problem of Coal Processing Company Ground Produce System of HuoMei Group Company;
霍煤集团公司加工公司地面生产系统胶带转运站除尘方案改造设计
16.
most flat breads are made from unleavened dough.
大部分扁面包都是用未加酵粉的生面团制成的。
17.
Stir the salt into the flour.
面粉和盐混合后，加入菠菜汁揉搓成面团。
18.
Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;
添加膳食纤维对面团特性及面包品质的影响