查询词典 hard bread

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。

In doing back-up data, we followed the work to be done is to switch to a system running DOS, and DOS command line in the implementation of "fdisk / mbr" command string to try to repair the hard disk of soft failure occurred ; if such a repair method to try is invalid, then we can go online to download and install the hard drive Bad Track professional testing tool to double-check the local hard disk in the phenomenon of the existence of Bad Track, Bad Track If you can not find the hard disk, it can not detect hard drive through the phenomenon is likely to be caused by the logic of failure, when the only thing we can use the way is hard to find the logic of the corresponding brand Bad Track Repair Repair Tool to re-click the hard disk, I believe that case the hard disk will be able to detect the phenomenon can not be resolved the.

在做好数据的备份工作后，我们接下来要做的工作就是将系统切换到 DOS 运行状态，并在 DOS 命令行中执行" fdisk /mbr "字符串命令，来尝试修复硬盘中发生的软故障；要是这种修复方法尝试无效的话，我们可以到网上下载安装一些专业的硬盘坏道检测工具，来仔细检查本地硬盘中是否存在坏道现象，如果找不到硬盘坏道的话，那硬盘检测无法通过的现象很可能是逻辑故障引起的，此时我们唯一可以使用的办法就是找到对应品牌硬盘的逻辑坏道修复工具来重新修复一下硬盘，相信这么一来硬盘检测无法通过现象就能被解决了。

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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。

Basically, there are 3 kinds of bread: yeast bread, quick bread and flat bread.

如果你在国外，了解不同种类的面包和它们的正确吃法是十分有用的。

If you were not , and OS X just booted normally, have no fear.

如果你没有，和OS X刚刚启动通常，没有恐惧。

I only want to preserve our all .

我只想保存好我们的一切