1，高筋面粉(High Protein Flour ):蛋白质含量在12.5%–13.5%，色泽偏黄，颗粒较粗，不容易结块，比较容易产生筋性。适合制作面包、批萨等有嚼劲的点心。
基于916个网页-相关网页
各式食材中英文对照-英语文章阅读-print-大耳... ... 低筋?粉／低根粉 cake flour / soft flour / weak flour / low protein flour 高筋?粉／筋?／根?／高根粉 gluten flour / strong flour / bread flour / baker’s flour / high protein flour 小麦面粉 Whole meal flour ...
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...flour/low protein flour 高筋面粉/筋面/根面/高根粉gluten flour/strong flour/bread flour/baker's flour/high protein flour 小麦面粉Whole meal flour ..
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整野食超有的单位和材料中英对照 - 健康饮食资讯 ... ... 面粉中筋面粉 Plain flour /all-purpose flour 高筋面粉筋面根面高根粉 gluten flour / strong flour / bread flour / baker's flour / high protein flour 全麦面粉 whole wheat flour ...
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Premium Super High Protein Flour 顶级特高筋粉
high protein rice flour 高蛋白米粉
high protein wheat flour 高蛋白面粉
High Quality protein Bread flour 精制顶级高筋粉
Generally speaking, high Protein flour is used as a base with medium and low protein floul mixed in appropriate amounts.
一般来说，高蛋白质面粉用作一种主要成分，并以适当的数量混以中量蛋白质面粉和低蛋白质面粉。
With different sugar joining high protein flour and low protein flour respectively, we studied the technology function influence of sugar for dough.
以不同的糖分别加入到高筋粉和低筋粉中，研究糖对面团的工艺性能影响。
Wheat flour, the main raw material for bread may broadly be classified into high protein protein over 11%, medium protein flour protein 8-11% and low protein flour protein below 8%.
小麦面粉是制作面包的主要原料，它大体可分为高蛋白质面粉(蛋白质含量超过11%)，中量蛋白质面粉(蛋白质含量8 ~ 11%)和低蛋白质面粉(蛋白质含量低于8%)。
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