查询词典 Bread baker

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC, WGC, BD, L(superscript *) and a(superscript *) had common effects on processing quality of pan bread, steamed bread and noodle, and DT, ST and E had common effects on processing quality of pan bread and noodle.

回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。

The results of this paper correspond to the conclusion of Baker and Pettit (1982) and Baker and Johnson (1990) that management's intention of exchange listing is visibility, and also confirm the finding of Arbel and Strebel (1982, 1983), Carvel and Strebel (1987), Christie and Huang (1994), and Baker et al.

本文结果可与Baker and Pettit (1982)， Baker and Johnson (1990)提出之管理者以能见度作为上市动机相互对应，并确认了Arbel and Strebel (1982， 1983)， Carvel and Strebel (1987)， Christie and Huang (1994)及Baker et al。

It is labour then which puts the greatest part of value upon land, without which it would scarcely be worth any thing: it is to that we owe the greatest part of all its useful products; for all that the straw, bran, bread, of that acre of wheat, is more worth than the product of an acre of as good land, which lies waste, is all the effect of labour: for it is not barely the plough-man's pains, the reaper's and thresher's toil, and the baker's sweat, is to be counted into the bread we eat; the labour of those who broke the oxen, who digged and wrought the iron and stones, who felled and framed the timber employed about the plough, mill, oven, or any other utensils, which are a vast number, requisite to this corn, from its being feed to be sown to its being made bread, must all be charged on the account of labour, and received as an effect of that: nature and the earth furnished only the almost worthless materials, as in themselves.

如果我们追踪一下我们食用的每块面包的劳动所提供的东西，那么将会发现这是一个不太可理解的物品清单；铁，树，皮革，树皮，木头，石头，砖，煤炭，石灰，布料，染料，沥青，焦油，桅杆，绳索，以及所有造船的材料——船运来了其他工人制造的这件工作所需要的物品——完全列举几乎不可能，至少是太长。

That of transporting the produce from the place of its production to the place of its destined use: the labour of carrying the corn to market, and from market to the miller's, the flour from the miller's to the baker's, and the bread from the baker's to the place of its final consumption.

这包括把小麦运到市场的劳动，把小麦从市场运到磨坊的劳动，把面粉从磨坊运到面包房的劳动和把面包从面包房运到最终消费地点的劳动。

Effect of resistant starch on northern style Chinese steamed bread processing qualitiesThe hardness and chewiness of three kinds of steamed bread with different gluten strength increased significantly and the springiness, cohesiveness and resilience decreased significantly when the RS3 proportion in the blends increased. The hardness and chewiness of 10% RS3-SGW and 5% RS3-IGW steamed bread were significantly lower than that of WGW steamed bread. They had acceptable taste and flavor.

抗性淀粉对北方馒头加工品质的影响随着RS3添加量的增加，三种筋力抗性淀粉馒头的硬度和咀嚼性显著增加，弹性、黏聚性和回复性显著减小。10% RS3添加量的强筋粉馒头和5%添加量的中筋粉馒头的硬度和咀嚼性明显低于弱筋粉馒头，具有可接受的口感。

All bread samples exhibited bright color like the control. Initial texture of bread made from the various resistant starches was tender but with storage, a general increase in the hardness of the bread was noticed. This was attributed to the ability of guar gum to absorb water and the association between the guar gum and emulsifier with the gluten and lipid of the bread flour.

采用抗性淀粉制备的面包其初期的结构很柔软，但随着储藏，面包的硬度显著上升，这可能归功于瓜尔豆胶的吸水能力以及瓜尔豆胶和乳化剂与面粉中的谷蛋白和脂类形成的缔合作用。

Rye bread will do you good ,barley bread will do you no harm ,wheaten bread will sweeten your blood ,oaten bread will strengthen your arm .

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你的双臂有力。

Rye bread will do you good,barley bread will do you no harm, wheaten bread will sweeten your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

Rye bread will do you good, barley bread will do you no harm, wheaten bread will do your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

The second is to cut a mere 100 calories from your diet , which is the equivalent of a tablespoon of butter.

第二个就是从你的饮食中减少一百卡路里，只是相当于一大汤匙的黄油。

This is where the Rorschach test comes in.

现在，罗氏测试就出现了。