doughs

英 [dəʊz] 美 [doʊz]

n.  (用于制面包和糕点的)生面团; 钱
dough的复数

柯林斯词典

    In meaning 2, dough is used in informal American English, and is considered old-fashioned in informal British English. dough 的义项 2 用于非正式的美国英语;在非正式的英国英语中该义项被认为是过时的用法。

  1. N-MASS (用于制作面包等的)生面团
    Dough is a fairly firm mixture of flour, water, and sometimes also fat and sugar. It can be cooked to make bread, pastry, and biscuits.
    1. Roll out the dough into one large circle...
      将面团擀成大的圆形面皮。
    2. Work the flour and yeast mixture together until you have a sticky dough.
      将面粉和酵母混在一起和成黏糊糊的面团。
  2. N-UNCOUNT 钱;现款
    You can refer to money as dough .
    1. He worked hard for his dough.
      他努力工作挣钱。
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双语例句

  1. These doughs can be rolled out while you wait for the pastry to chill.
    在等油酥糕饼凉的时候，可以把这些面团擀薄些。
  2. 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
  3. Any of various doughs for bread.
    各种做面包用的生面团。
  4. The using of frozen doughs has the characteristic of economic, convenient, and steady product quality. The main shortcomings of frozen dough are its bread with reduced loaf volume, and prolonged proofing time as frozen storage time is extended.
    使用冷冻面团生产面包具有经济、方便、快捷，产品质量稳定的特点，冷冻面团的主要缺点是：面团的醒发时间随着冷冻储存时间的延长而延长，且面包比容小。
  5. Effect of food enzymes on rheological and micro structural properties of frozen doughs
    食品酶制剂对冷冻面团流变学和微结构的影响
  6. Effect of Food Additives on Dynamic Dough Rheological Properties and the Baking Performance of Frozen Doughs
    食品添加剂对面团动态流变学及冷冻面团烘焙特性的影响研究
  7. Technology of Freezing-storing and Thawing for Frozen Doughs
    冷冻面团冷冻贮存和解冻的工艺
  8. That when the temperature of the dough was increased, the value of G ″ and G ′ of doughs decreased with increased almond flour content;
    在升温过程中，添加全脂和脱脂杏仁粉都会使面团的G〃和G′减小；
  9. 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
  10. Screening of baker ′ s yeast for quick fermentation in plain doughs
    快速发酵面包酵母菌株的选育
  11. The results showed that the strain which had greater maltose fermentation ability was quicker when fermenting plain doughs, and contrariwise, it was slower.
    结果表明，在8株供试的面包酵母菌中，麦芽糖发酵力较强的菌株在无糖面团中的起发速度较快，反之则较慢。
  12. During to the dilution of flours and other ingredients, the acidity and fermentation product contents of mixed doughs decreased.
    由于面粉和其他配料的稀释作用，混合酸面团的酸度及其中各种发酵产物的含量均降低。
  13. Whole wheat doughs had higher water absorption and faster enzymatic degradation rate than common bread doughs, whereas with longer development time and lower stability.
    全麦面团的吸水率高于普通高筋粉面团，酶降解速度更快，但形成时间更长、稳定性较低。
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