1.
Application of Rye Arabinoxylan in the Baked Food;
黑麦阿拉伯木聚糖在焙烤制品中的应用
2.
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。
3.
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。
4.
Effect of Tea Polysaccharide on Gelatinization and Retrogradation of Wheat Flours and Their Starch and Baked Products;
茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响
5.
"Flour Finely ground cereal grain or other starchy portions of plants. Flour, especially wheat flour, is a Basic ingredient of Baked goods."
面粉:用谷物研磨而成的粉末。通常是小麦,用于制作各种食品,是焙烤制品的基本原料。
6.
China Association of Bakery and Confectionery Industry.
中国焙烤食品糖制品工业协会
7.
"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。
8.
Preparation and Properties of Malt Extract and It's Application in Bakery Products
大麦精的制备工艺、性质及其在焙烤食品中的应用研究
9.
Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
焙烤后的体积、形式、屑状结构和弹性,以及陪烤制品的风味都可以从试验结果中得到评估。
10.
"Chocolate: Food prepared from ground roasted cacao Beans. It is consumed as candy, used to make Beverages, and added as a flavouring or coating for confections and Baked products."
巧克力:用可可豆制成的食品。可做成糖果,配制饮料,用作调料或各种糖果和焙烤食品的外壳。
11.
dish ,baking or roastin,g of porcelain or china
烘烤或焙烧盘碟,瓷或白坯瓷制
12.
pancake batter baked in a waffle iron.
在华夫铁板上焙制的薄烤饼。
13.
Prior quality control is of importance to assess the overall baking quality of wheat flour.
预先的品质控制对于评估小麦面粉的全部焙烤特性来讲是非常重要的。
14.
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。
15.
dish ,baking or roasting, of ceramic other than porcelain or china
烘烤或焙烧盘碟,除瓷或白坯瓷外的陶瓷制
16.
Prepation of Shortening Based on Palm Oils and Its Application in Baking Pastries
棕榈油基起酥油的研制及在桃酥焙烤中的应用
17.
Baking dishes, as of glass or pottery, that are heat-resistant and can be used for baking and serving food.
烤皿如用玻璃或瓷器制成的焙盘，其耐高温且能被用来烤焙或摆放食物
18.
Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.
面粉的焙烤品质同极性脂类的含量成正相关,尤其是糖脂。