1.
The effect of bioactive soybean powder on the wheat flour quality was studied.
研究了活性大豆粉对小麦粉面团的流变学性质的影响。
2.
The Effect of Triticale Dietary Fiber on Dough Farinographic Properties
黑小麦膳食纤维对面团粉质特性的影响研究
3.
Flour is a powder made from wheat.
面粉是小麦做的粉。
4.
Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T14614-1993小麦粉吸水量和面团揉和性能测定法粉质仪法
5.
wheaten bread, cakes, flour
小麦制的面包、 蛋糕、 面粉.
6.
The wheat grinds to a fine flour.
小麦可被磨碎成细面粉。
7.
flour prepared from wheat.
由小麦碾磨而成的面粉。
8.
Thus, only a small amount of starch is degraded to fermentable maltose by handling dough.
因此,面团处理只有一小部分淀粉降解为可发酵的麦芽糖。
9.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
10.
Effects of Irrigation and Sulphur Fertilizer on Flour Rheological and Paste Parameters of Wheat
水分、硫肥及互作对小麦面团流变学及淀粉糊化特性的影响
11.
She grinds down the wheat into flour with mill
她用磨面机把小麦磨成面粉。
12.
bread made with bleached or unbleached wheat flour.
漂白或未漂白的小麦面粉做成的面包。
13.
the wheat has been processed into flour in the flour mill.
这些小麦都在面坊里被加工成了面粉。
14.
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。
15.
A hardy wheat(Triticum turgidum, formerly T.durum)used chiefly in making pasta.
硬粒小麦一种硬粒麦（硬粒小麦原为粗麦小麦属），主要用于制作意大利面食（通心粉及细面条等）
16.
a crisp bread of fine white flour.
小麦精粉做成的脆皮面包。
17.
Method for determination of dry gluten in flour
GB/T14607-1993小麦粉干面筋测定法
18.
Method for determination of wet gluten in flour
GB/T14608-1993小麦粉湿面筋测定法