1)Wheat & Flour小麦和面粉
2)wheat flour小麦面粉
1.Relationship between paste viscosity of wheat flour and noodle quality;小麦面粉粘度特性与面条品质关系的研究
2.Research Advance of arabinoxylans in wheat flour;小麦面粉中阿拉伯木聚糖研究进展
3.The capability on mixture of tartary buckwheat powder and wheat flour in manufactured of bread,cake, noodle were researched.对苦荞麦粉和小麦面粉的复混物制作面包、蛋糕、面条的性能进行了研究,在通常配方和一般工艺条件下,生产苦荞麦面包、蛋糕、面条时苦荞麦粉的添加量分别为50%、80%、40%以下。
英文短句/例句
1.bread made with bleached or unbleached wheat flour.漂白或未漂白的小麦面粉做成的面包。
2.FUZZY REGRESSION ANALYSIS IN INDEX RELATIONSHIP OF WHEAT FLOUR小麦面粉指标关系中的Fuzzy回归分析
3.A Comparison of Methods for Measuring the Protein Content in Wheat Flour小麦面粉蛋白质含量测定方法的比较
4.Study on the Resistance Mechanism of Spring Wheat to Aphids and the Effect of Aphids on Wheat Flour Quality;春小麦抗蚜机制及麦蚜对小麦面粉品质影响的研究
5.Influence of AdditivesMinor Ingredients on Baking Properties of Wheat Flour添加剂微量原料对小麦面粉焙烤特性的影响
6.Flour is a powder made from wheat.面粉是小麦做的粉。
7.wheaten bread, cakes, flour小麦制的面包、 蛋糕、 面粉.
8.The wheat grinds to a fine flour.小麦可被磨碎成细面粉。
9.flour prepared from wheat.由小麦碾磨而成的面粉。
10.She grinds down the wheat into flour with mill她用磨面机把小麦磨成面粉。
11.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。
12.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)
13.a crisp bread of fine white flour.小麦精粉做成的脆皮面包。
14.Method for determination of dry gluten in flourGB/T14607-1993小麦粉干面筋测定法
15.Method for determination of wet gluten in flourGB/T14608-1993小麦粉湿面筋测定法
16.Flour Miil Capacity of 600,000 Tons/year Wheat for Further Producing Gluten;年处理60万吨小麦谷朊粉专用面粉厂工程
17.graham flour[美]粗面粉, 全麦面粉
18.Influence of Wheat Flour Quality and Main Components on the Separation of Wheat Starch and Gluten面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响
相关短句/例句
wheat flour小麦面粉
1.Relationship between paste viscosity of wheat flour and noodle quality;小麦面粉粘度特性与面条品质关系的研究
2.Research Advance of arabinoxylans in wheat flour;小麦面粉中阿拉伯木聚糖研究进展
3.The capability on mixture of tartary buckwheat powder and wheat flour in manufactured of bread,cake, noodle were researched.对苦荞麦粉和小麦面粉的复混物制作面包、蛋糕、面条的性能进行了研究,在通常配方和一般工艺条件下,生产苦荞麦面包、蛋糕、面条时苦荞麦粉的添加量分别为50%、80%、40%以下。
3)wheat flour dough小麦粉面团
4)flour bread小麦粉面包
5)wheat flour noodle小麦面粉面条
6)wholemeal roll全麦粉小面包
延伸阅读
低筋面粉
低筋面粉
低筋面粉 (cake flour)蛋白质含量平均在8.5%左右,因此筋度弱,多用来做蛋糕等松软糕点。如果找不到低筋面粉,可以用80%中筋面粉搭配20%玉米淀粉(见下)而成。低粉可以用面粉(千万不要用那种叫"饺子粉"的,那种面粉面筋很多的)和玉米淀粉4:1的比例调和 如果想更低筋 再加点玉米淀粉也可以我做松糕和点心一直就这么弄的 我也买不到 所有超市都去了也没买到 最后学到的怎么自己配低筋粉 奶油我们都买金钻的 你那不知道能不能买到