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steamed bread相关的网络例句

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与 steamed bread 相关的网络例句 [注:此内容来源于网络,仅供参考]

Mian Su, face art works at the very eye-catching Nombo, called "flower-decked" a large-scale surface Arts bread a full account of 2 square meters of space, steamed buns piled out of three layers, astronauts, athletes, and every other character modeling , peacocks, cows, sheep and other animals, all kinds of shapes, pine, willow, flowers and other plants the number of thousands of shapes ... buns, steamed bread weighing nearly 500 pounds, enough to grab the camera.

面塑、面艺作品在农博会上十分抢眼,称作&繁花似锦&的大型面艺馒头足足占据了2平方米空间,馒头堆出了三个层次,宇航员、运动员等各色人物造型,孔雀、牛、羊等各类动物造型,松、柳、花卉等各种植物造型…馒头数量上千个,馒头重量接近500斤,抢足了镜头。

Mian Su, face art works at the very eye-catching Nombo, called"flower-decked" a large-scale surface Arts bread a full account of2 square meters of space, steamed buns piled out of three layers,astronauts, athletes, and every other character modeling ,peacocks, cows, sheep and other animals, all kinds of shapes, pine,willow, flowers and other plants the number of thousands of shapes... buns, steamed bread weighing nearly 500 pounds, enough to grabthe camera.

面塑、面艺作品在农博会上十分抢眼,称作&繁花似锦&的大型面艺馒头足足占据了2平方米空间,馒头堆出了三个层次,宇航员、运动员等各色人物造型,孔雀、牛、羊等各类动物造型,松、柳、花卉等各种植物造型…馒头数量上千个,馒头重量接近500斤,抢足了镜头。

Result] The color and elasticity of steamed breads made from 250 g flour added with 50 g cactus juice and 30 g amomum juice were bad and their surface was not smooth;when the addition amount of cactus juice was 70 g,the elastic extensibility of steamed breads was bad;when the addition amount of cactus juice was 90 g,the elasticity of steamed breads was good and their surfaces were smooth.

结果] 在250 g面粉中加入50 g仙人掌汁、30 g砂仁汁蒸制的馒头色泽、弹性不佳,表面不光滑;加入70 g仙人掌汁时馒头的弹性延伸性不好;加入90 g仙人掌汁时,馒头的弹性佳,表面光滑。

Research discover dogwood A has the good protective function to the CCl4 liver damage model and the blood vessel endothelial cell, therefore think that A is in the dogwood an important biological active ingredient, and still discover that the dogwood liquor steamed product A content increase obviously to living product, confirm the steamed system can increase A content; Moreover, discover living product water decoction A content have four times as much as methanol supersonic extraction, but made product difference is not big, this also confirm the heating really has very big influence to A content, but do not further study the dogwood the living product and the liquor steamed product decoction change in body content.

研究发现山茱萸中A对CCl4 肝损伤模型及血管内皮细胞具有良好的保护作用,因此认为A为山茱萸中一重要的生物活性成分,而且还发现山茱萸酒蒸品中A的含量较生品中明显增加,证实了蒸制能增加A的含量;另外,发现生品水煎煮提取物中A的含量也较甲醇超声提取物中的高出约3倍,而制品则差别不大,这也证实了加热对A的含量确有很大的影响,但没进一步研究山茱萸生品与酒蒸品水煎液在体内的含量的变化。

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 results showed steamed bread, bread and cream wafers had all pass, puffed food had 68% pass rate and fried bread stick had 25% only.

检测结果表示,馒头、面包及威化食品均合格,膨化食品合格率为68%而油条仅为25%。

The middle are breast-fed, baby is now more than five months of the morning to eat a steamed egg custard three at a small quick bread to eat soup Kenneth James that afternoon to eat when breast milk 120 milliliters drink at dinner time to eat steamed rice soup to sleep when a milk drink 180 milliliters Recently, however, she does not like to drink milk, and drink a little bit each time, but eating the same food supplement, not the spirit of a good cry, what a view it is tired of feeding them?? What should I do?

中间都是吃母乳,现在宝宝五个月多早晨吃三个蛋黄得蒸蛋羹中午吃一小快馒头沾菜汤午觉得时候吃母乳下午吃120毫升奶粉晚上晚饭的时候喝点米汤吃点馒头到睡觉得时候喝180毫升奶粉可是最近她不喜欢喝奶粉了,每次就只喝一点点,但是辅食照样吃,也不哭闹精神也不错,请问这是厌奶期嘛??

The staple foods are better to be the steamed and boiled foods such as steamed bread, soft meal and noodles. These foods have sufficient moisture content and are spongier; the fried and roasted foods have thick and hard shells that are easy to lacerate the mucosa and shall be avoided to eat; as for meat, the bones shall be removed and the meat shall be cut into thin filament or slender piece. When eating fruits, use the knife to cut the fruit into small pieces or lumps and put them in mouth and chew slowly.

主食以馒头、软饭、面条等蒸煮食品为好,因其含水量,故较松软;而油炸、烤等焦酥食品外壳较厚且硬,易划破粘膜,应该尽量少使用;肉类食物应剔除骨刺,烹调时切成细丝或菜梗为适宜;食用水果时可先用小刀将水果削成片状或小块,直接送入口腔后部慢慢咀嚼。

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。

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