烘烤

The high contents of storage protein and glutenin and gliadin were the basis of obtaining the high baking quality in wheat of Mianyang.

高的籽粒蛋白质含量和谷蛋白与醇溶蛋白含量是绵阳系列小麦品种获得较好烘烤品质的前提。

2Baking quality of blended flours were mainly effected by the gluten strength of bread wheat.

2混合粉的烘烤品质主要受面包小麦的面筋强度的影响。

Gluten helps bread to rise when it is baked.

当面包被烘烤时，面筋有助于面包膨松。

This is gluten free baking with no apologies.

这是面筋没有道歉自由烘烤。

Glutenin is the one of major components of the storage protein in wheat and a significant contribution to dough rheology and baking quality.

麦谷蛋白是小麦贮藏蛋白的主要组成成分之一，决定面团的强度和面包的烘烤品质。

Bake for 9 to 11 minutes or until golden brown.

烘烤9至11分钟，直到变成金黄色。

Bake for 12 to 15 minutes, or until the cheese is melted and golden brown.

烘烤12～15分钟，或者到干酪完全溶化并且呈金褐色为止。

Bake 12 to 15 minutes, or completely melted and the cheese is golden brown date.

烘烤12～15分钟，或者到干酪完全溶化并且呈金褐色为止。

Spread granola out onto a large baking sheet and bake for 40 minutes, stirring every 10 minutes.

将做好的燕麦面包放在一个大的烤架上烘烤40分钟，每十分钟搅拌一次。

It can be served, au gratin or not, spread on toasts.

搭配烘烤的热面包，相得益彰！

Cynanchum Lingtai apricot production in the average weight 65 grams, the brightly-colored fruit, juicy rich, sweet-sour taste, sweet from the nucleolus, when the late Qing Dynasty famous Shaanxi, Gansu provinces, the Qing imperial court Tongzhi tribute for years.

灵台生产的牛心杏平均单果重65克，果实色泽鲜艳，汁多味浓，甜酸适口，离核仁甜，清末时就驰名陕、甘两省，清同治年间曾为朝廷贡品。

Chenopodium album,Solanum nigrum, and Amaranthus retroflexus were very susceptible to the herbicides. Polygonum persicaria and Abutilon theophrasti were relatively less susceptible to the herbicides, and Lycopersicon esculentum was not susceptible to it. The relationship between reduction rates of weed biomass and PPM values of weed leaves 2,4, and 6 days after treatment was established.

供试的6种杂草对该混剂的敏感性存在显著差异：红心藜Chenopodium album、龙葵Solanum nigrum和反枝苋Amaranthus retroflexus对该混剂最敏感，ED90值分别为47.65、71.67和29.17g/hm2；春蓼Polygonum persicaria和苘麻Abutilon theophrasti敏感，ED90值分别为96.91、114.20g/hm2；而番茄不敏感。