1.
Food broiled or roasted on a small skewer or spit.
在小炙叉上焙烤的食物
2.
Influence of Additives on Baking Properties of Rye Flour
添加剂对黑麦面粉焙烤特性的影晌
3.
China Association of Bakery and Confectionery Industry.
中国焙烤食品糖制品工业协会
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.
(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。
6.
The wood was fired into charcoal for baking tea leaves.
这些木料被烧成炭来焙烤茶叶。
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.
"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。
9.
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。
10.
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。
11.
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。
12.
In some baked products, many starch granules remain ungelatinized.
在有些焙烤食品中许多淀粉颗粒未被胶凝。
13.
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。
14.
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
15.
Baking in air has now been discarded in favour of baking in nitrogen.
目前在空气中烤焙已被在氮气中烤焙所取代。
16.
pottery that has been fired but not glazed
（经烤焙而未上釉彩的）本色陶器.
17.
dish ,baking or roastin,g of porcelain or china
烘烤或焙烧盘碟,瓷或白坯瓷制
18.
baked or roasted with a spicy sauce.
加香味沙司烘焙或烧烤的小排骨。