有时也用小麦粉。
配料：精制小麦粉，特制海鲜粉，碘精盐，水。
Ingredients: refined wheat starch, refined shrimp, iodine refined salt, purified water.
配料：精制小麦粉，特制猪肉粉，碘精盐，水。
Ingredients: refined wheaten starch, refined pork, iodic refined salt, Purified water.
有卖扁豆、小麦粉、蒸谷米、咖喱粉、鹰嘴豆和洗漱用品的。
They sell lentils, wheat-flour, parboiled rice, curry powders, chickpeas and toiletries.
肉松面包是用小麦粉做的，翼果从字面上的意思是芒果的本质。
Pooris are fried, puffy breads made from wheat flour; aamras literally means mango essence.
配料：精制小麦粉、鲜牛奶、乳酸钙、碘精盐、净水。
Ingredients: refined wheat flour, fresh milk, calcium lactate, iodin refined salt, purified water.
荞麦面条的原料是荞麦粉、小麦粉和鸡蛋，外形很象意大利通心粉。
Soba noodles are a mixture of buckwheat, flour and eggs. It looks similar to spaghetti in shape.
糖，乳脂、孟加拉克面粉、小麦粉、豆蔻、开心果、杏仁。
Sugar, Milk Fat, Bengal Gram Flour, Wheat Flour, Cardamom, Pistachio, Almond.
研究了混合后小麦粉的粉质、 拉伸、糊化及烘焙特性。
The farinaceous , extensible, gelatinous and baking features of the mixed wheat flour were studied.
以小麦粉质量标准为工作核心、健全面粉企业的标准化体系。
Its core job is to develop flour quality standards, and also to perfect the standardization system in flour enterprises.
采用激光粒度仪测试小麦粉粒度，探讨不同小麦粉的粒度分布规律。
Wheat flour particle size was analysed by lazer particle analyzer in order to get the distribution of particle size.
本文对大米、小麦粉精度标准样品的研制、复制和使用等具有参考作用。
The paper has importance of direction in preparation and repetition of standard control sample of rice and wheat flour fineness.
年糕通常用糯米粉、小麦粉、盐、水、糖制成，无论蒸、炸，还是冷吃，都十分美味。
Nian Gao is often made from glutinous rice flour, wheat starch, salt, water, and sugar. It is delicious when steamed, fried, or even eaten cold.
尽可能多吃全麦谷物，原料为“小麦粉”、“强化小麦粉”的，说明不是全麦。
Try to go for as much whole grain as possible — if you see “wheat flour” or “enriched wheat flour” it’s not as good.
样品处理后分别测定破损淀粉含量，研究影响小麦粉淀粉破损的重要工艺因素。
The important influence factors for the damaged starch contents of wheat flour were studied through respectively determining the damaged starch contents of the samples.
以小麦粉为原料，对小麦粉中醇溶蛋白的提取条件及一些理化性质进行了研究。
Taking wheat flour as raw material, the conditions for extraction of gliadin from wheat flour and some physic-chemical properties were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
当在小麦粉中添加0.8%的大豆粉末磷脂时，其对馒头品质有较好的改善作用。
When adding soybean phospholipid flour was about 0.8%, it could reach its best effect on the quality of steam bread.
意大利面： 用粗粒小麦粉，即经过净化的硬质小麦的胚乳，制成的淀粉类食品。
Pasta:Any of several starchy food pastes (pasta alimentaria) made from semolina, the purified middlings (endosperm) of a hard wheat called durum.
小麦粉的标准化生产应以小麦粉质量标准为工作核心，健全面粉企业的标准化体系。
That means the core of standard production should be the quality standard of flour and the perfection of the standardization system in flour enterprises.
摘要以小麦粉和五谷杂粮粉、水、酵母、疏松剂等为主要材料，研究开发了营养馍干。
The nutritious dried bun was researched and developed with wheat flour, corn flour, water, yeast and leavening agents as the main materials.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
做好的猪肉要塞到粗小麦粉面包里去，面包是从伊丽莎白街的Parisi面包房买的。
The meat is tucked into semolina rolls from Parisi bakery on Elizabeth Street.
试验结果表明，较之小麦粉，马铃薯全粉水分含量很低，降落值较大，粗淀粉含量较高；
The test result indicated that compared with wheat flour, potato flour featured very low moisture content, relatively big falling number and relatively high crude starch content.
小麦粉粒度是小麦粉的一个重要物理参数，它对小麦粉以及面制食品的品质产生很大的影响。
Particle size of wheat flour is an important physical parameter for wheat flour, and greatly influences the quality of wheat flour and flour foods.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
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