• 时也用小麦粉

    Sometimes wheat flour is used.

    youdao

  • 这种饼松软秘诀在于它小麦粉

    One secret to soft and crispy texture could be the use of wheat flour.

    youdao

  • 配料精制小麦粉特制海鲜粉精盐

    Ingredients: refined wheat starch, refined shrimp, iodine refined salt, purified water.

    youdao

  • 配料精制小麦粉特制猪肉粉,精盐,

    Ingredients: refined wheaten starch, refined pork, iodic refined salt, Purified water.

    youdao

  • 小麦粉世界上主要食品食品原料之一。

    Wheat flour is one of the most important food and food raw material.

    youdao

  • 扁豆小麦粉、蒸谷米咖喱鹰嘴豆洗漱用品的。

    They sell lentils, wheat-flour, parboiled rice, curry powders, chickpeas and toiletries.

    youdao

  • 肉松面包小麦粉的,翼果字面上的意思是芒果本质

    Pooris are fried, puffy breads made from wheat flour; aamras literally means mango essence.

    youdao

  • 配料精制小麦粉鲜牛奶乳酸精盐、净水

    Ingredients: refined wheat flour, fresh milk, calcium lactate, iodin refined salt, purified water.

    youdao

  • 荞麦面条原料荞麦粉、小麦粉鸡蛋外形意大利通心粉

    Soba noodles are a mixture of buckwheat, flour and eggs. It looks similar to spaghetti in shape.

    youdao

  • 乳脂孟加拉面粉、小麦粉豆蔻开心果杏仁

    Sugar, Milk Fat, Bengal Gram Flour, Wheat Flour, Cardamom, Pistachio, Almond.

    youdao

  • 研究了混合小麦粉粉质、 拉伸、糊化烘焙特性

    The farinaceous , extensible, gelatinous and baking features of the mixed wheat flour were studied.

    youdao

  • 小麦粉质量标准工作核心健全面粉企业标准化体系

    Its core job is to develop flour quality standards, and also to perfect the standardization system in flour enterprises.

    youdao

  • 采用激光粒度测试小麦粉粒度,探讨不同小麦粉粒度分布规律

    Wheat flour particle size was analysed by lazer particle analyzer in order to get the distribution of particle size.

    youdao

  • 本文大米小麦粉精度标准样品研制复制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.

    youdao

  • 年糕通常糯米小麦粉糖制成无论蒸、还是,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.

    youdao

  • 尽可能吃全麦谷物,原料小麦粉”、“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.

    youdao

  • 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.

    youdao

  • 小麦粉原料,对小麦粉中醇溶蛋白提取条件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.

    youdao

  • 脱脂大豆粉添加小麦粉中,研究小麦粉理化特性馒头制作品质影响

    The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.

    youdao

  • 当在小麦粉添加0.8%的大豆粉末磷脂时,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.

    youdao

  • 意大利面: 用小麦粉,即经过净化硬质小麦胚乳制成淀粉类食品

    Pasta:Any of several starchy food pastes (pasta alimentaria) made from semolina, the purified middlings (endosperm) of a hard wheat called durum.

    youdao

  • 小麦粉标准化生产小麦粉质量标准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.

    youdao

  • 摘要小麦粉五谷杂粮酵母疏松剂等主要材料,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.

    youdao

  • 大豆粉末磷脂添加小麦粉中,研究小麦粉面团流变学特性馒头品质影响

    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.

    youdao

  • 做好猪肉要塞小麦粉面包里去,面包是从伊丽莎白的Parisi面包房买的。

    The meat is tucked into semolina rolls from Parisi bakery on Elizabeth Street.

    youdao

  • 试验结果表明较之小麦粉马铃薯全水分含量降落较大淀粉含量较高

    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.

    youdao

  • 试验结果表明较之小麦粉马铃薯全水分含量降落较大淀粉含量较高

    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.

    youdao

$firstVoiceSent
- 来自原声例句
小调查
请问您想要如何调整此模块?

感谢您的反馈,我们会尽快进行适当修改!
进来说说原因吧 确定
小调查
请问您想要如何调整此模块?

感谢您的反馈,我们会尽快进行适当修改!
进来说说原因吧 确定