baking of bread
英 [ˈbeɪkɪŋ ɒv bred]
美 [ˈbeɪkɪŋ əv bred]
【机】烤面包
双语例句
- Real-estate agents have long advised sellers to make sure their homes smell nice for showings, baking fresh cookies or a loaf of bread to give off a comfortable, 'welcome home' vibe.
房地产中介很久以来就一直建议房屋卖家要确保他们的房子气味宜人，可以烤个新鲜曲奇或者面包来让屋里散发出欢迎回家的舒适味道。 - The method of the baking quality-test of bread classification based on the text features extracted according to the gray run matrix on FOV ( field of view) of baked bread slices is described.
焙面包切片区域图像的灰值游程矩阵提取数学统计量参数作为纹理特征，利用神经网络实现对面包品质的分类。 - Study on the Effect of Enzyme on Baking Quality of Domestic Flour and Bread Staling
酶制剂对国产面粉烘焙品质和面包老化影响的研究 - Our last baking of bread turned out dry and hard.
我们烤的最后一炉面包又干又硬。 - It also expounds the baking techniques, procedures as well as recipe of the bread with low calorie after adopting orthogonal experimentation and selecting the best recipe.
运用正交试验方法，优选最佳配方方案，研制出低热能面包，论述了制作工艺、流程及配方。 - Exploration of Comprehensive Experiment in Baking Teaching in Higher Vocational Education& Production of Bread as the Breakthrough Point
高职焙烤教学开设综合性实验的探索&以面包制作为切入点 - The top door is provided with an electric heating element, all positions of the bread barrel are heated, and thus, the baking color of the bread is even.
顶门中装有电热元件，面包桶上下都受热，从而使面包烤色均匀。 - The effects of lecithin on the baking quality of bread
卵磷脂对面包焙烤品质的影响 - The influence of several food additive on the baking quality of bread as well as its curve contrast of the supplementary data of a computer
几种食品添加剂对面包烘焙品质的影响及其计算机辅助数据曲线拟合 - Baking quality of blended flours were mainly effected by the gluten strength of bread wheat. ( 3) At a low rate of hard wheat on blended flours, the improvement of baking quality was better than at the high rate.
混合粉的烘烤品质主要受面包小麦的面筋强度的影响。（3）搭配的硬质小麦在低比例时，对烘烤品质的改善更为明显。 - Texture features extraction in baking quality-test of bread
面包烘焙品质检验中纹理特征的提取 - The digital image processing technique is applied in the baking quality-test of bread. According to the gray run matrix on FOV ( field of view) of baked bread slices, a method about text features extraction is explored.
阐述了数字图像处理技术在烘焙面包品质检验中的应用，并依据烘焙面包切片区域图像的灰值游程矩阵，在图像的纹理特征的提取方法方面进行了探讨。 - Variation in Baking Quality of Bread Made from Blended Wheat Flour
配麦面包烘烤品质变化规律的研究 - Study on baking quality of bread added potato meal
添加马铃薯粉面包烘焙特性的研究 - Mixed flour of buckwheat and wheat ( 30 ∶ 70) showed a relatively poor baking property. The volume of buckwheat bread was 230 ml less than that of wheat bread.
苦荞小麦混和粉（30∶70）的焙烤特性较差，其面包体积较纯小麦粉面包小230ml。 - A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.
本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。 - Effects of fluid shortening on the baking properties of frozen bread doughs
流态起酥油对冷冻面团烘焙特性的影响研究 - The effects and mechanisms about amylase in baking process of bread
淀粉酶在面包烘焙中的作用及机理 - The Effect of Adding Sweet Potato Meal on Baking Quality of Bread
添加甘薯粉对面包烘焙品质的影响 - Baking Quality Analysis of All Flour Streams in the Bread Flour Milling
面包专用粉生产过程中各系统粉流的烘焙品质分析 - This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber ( MSF).
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。 - The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably.
低温脱脂豆粉与维生素C对改善馒头品质具有显著的协同改良作用，可作为良好的馒头品质复合改良剂。 - In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.
通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。 - Baking quality improved is one of the main object of wheat bread in China.
小麦加工品质改良已成为我国小麦育种的主要目标之一。