我把公司生产的冷冻面团带回家然后再烘焙。
把冷冻面团的表面工作。
研究了各种添加剂在冷冻面团面包中的作用。
This article studied effects of various additives on frozen dough bread.
结果表明：适当的面团配方和工艺条件能有效地提高冷冻面团的稳定性。
The results indicated that proper dough recipe and processing condition could efficiently improve the stability of frozen dough.
面团筋力影响冷冻面团稳定性，而面团筋力又受到面团加水量，面粉种类，添加剂等影响。
The stability of frozen dough was affected dough strength which was affected by water addition of dough, flour type and dough additives.
冷冻面团的稳定性可以通过酵母种类的选择、配方的改善、制作方法及冷冻解冻循环的控制来解决。
The stability of frozen dough could be solved by choosing yeast type, improving formula, controlling processing method and freeze-thaw circulating conditions.
这为利用面筋来改良冷冻面团的品质，为实际生产实践选取合适的食品添加剂的应用奠定了理论基础。
This focuses on the use gluten to improve the quality of frozen dough, and lay a theoretical foundation for the actual production of the practice of selecting a suitable food additive application.
费罗面团像新鲜的或冷冻纸一样薄，它类似于一种点心或蛋糕。
Filo (or phyllo) dough comes in fresh or frozen paper-thin layers and is similar to strudel pastry.
他们很快就在6个购物推车里塞满了各种各样的食物，从冷冻洋葱圈到半成品土豆沙拉、烤豆、鸡肉、葡萄、莴苣，还有惹出麻烦的甜饼生面团，不一而足。
They quickly filled six shopping carts with everything from frozen onion rings to premade potato salad, baked beans, chicken, grapes, romaine lettuce and the offending sugar-cookie dough.
他们很快就在6个购物推车里塞满了各种各样的食物，从冷冻洋葱圈到半成品土豆沙拉、烤豆、鸡肉、葡萄、莴苣，还有惹出麻烦的甜饼生面团，不一而足。
They quickly filled six shopping carts with everything from frozen onion rings to premade potato salad, baked beans, chicken, grapes, romaine lettuce and the offending sugar-cookie dough.Ms.
冷冻好之后，将面团切成1/3英寸厚的片，在每片表面撒上糖，或者将每片放入一瓶糖粉中，将表面裹满糖，将其放在烘烤片中烘烤直到边缘变为茶色，大约需要十二分钟。
When chilled, slice the log into 1/3 inch thick pieces. Sprinkle the top of each cookie with sugar, or dip each cookie in a bowl of sugar to coat all around.
可以尝试用冷冻全麦面团自制披萨，而不是选择外卖，来促进纤维；
Instead of takeout, try the homemade version made with frozen whole-wheat dough to boost fibre;
热风对流可以在短时间内将“冷冻生面团”烘烤成面包，它是糕点连锁店和咖啡店的抱负电器。
The oven can brake bread from a "Frozen Dough" in a short time, ideal for a Bakery Chain and Coffee shops.
在同一冷冻贮藏时期内空白面团弹性模量最小，添加葡萄糖氧化酶面团弹性模量最大；
However, the storage modulus (G′) was the lowest for control dough and the highest for dough with glucose oxidase for each storage period.
本发明涉及一种耐深度冷冻的小圆面包型面团的发酵面团组合物。
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing.
所述面团深度冷冻之后得到的最终产品与使用传统配方生产的产品相比，具有改善的特征。
The finished products obtained after deep freezing the dough have improved characteristics compared to those of products prepared using traditional recipes.
随冷冻冷藏时间的延长，面团粘弹特性和抗拉伸阻力减小，面团延伸度增大。
With frozen storage time, dough viscoelasticity and resistance to extension (R) of dough decreased but dough extensibility (E) increased.
结果表明：（1）随着冷冻储藏时间延长，面团的抗拉伸阻力逐渐减小，而面团的延伸性却逐渐增大；
The results showed that: (1) Resistance to extension of all samples increased with storage time increasing, but extensibility decreased;
结果表明：（1）随着冷冻储藏时间延长，面团的抗拉伸阻力逐渐减小，而面团的延伸性却逐渐增大；
The results showed that: (1) Resistance to extension of all samples increased with storage time increasing, but extensibility decreased;
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