用作面包发酵试验，产品结构疏松，质地柔软，孔隙大小均一，不粘牙，略有酒花香。
The waste yeast was also used for bread fermentation test and the product bread had the properties of loose and soft bread body, even pore size, not sticking and slight hops aroma.
然而，埃及人直到公元前3000年才发现发酵面包。
The Egyptians, however, did not discover leavened bread until about 3000 B.C.
但是莎雅先生在制作他自己的普通面粉未发酵面包时并不会严格按照逾越节的条条框框。
But in making his own matzo out of normal bread flour, Mr. Shaya does not observe the strict rules for Passover.
面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。
Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.
正宗的面包是面粉加水，和少量盐及发酵粉制成的。
True bread is flour and water with a pinch of salt and yeast.
但是我做这些未发酵面包，不用发酵剂，在木头做燃料的烤箱里，从开始到结束用不了犹太教规定的18分钟。
But I make this matzo without leaven in my wood-burning oven under the prescribed 18 minutes from start to finish.
据传他爱吃农家食物,诸如卷心菜汤,稀粥,腌黄瓜拌肉,芝士火腿和克瓦斯,这种酒由发酵的黑面包做成,我曾经尝过
Legend has him eating peasant food--cabbage soup, cabbage soup, porridge, meat with pickled cucumbers, ham and cheese, and kvass, which is a drink that I've actually tasted from fermented black bread.
凯尔特人用这种未发酵的面包“碗”来放各种各样的食物，我发现伍德今天放的食物就有很多，包括一种烟熏鱼、韭葱、榛子和奶油的混合物。
The Celts used these bowls of unleavened bread to hold a variety of fillings, including - as I discover when Wood hands me a sample - a tasty mixture of smoked fish, leek, hazelnuts and cream.
牛角面包这种广受欢迎的糕点是对擀成薄片的发酵面团进行烘烤制成，或者是纯面团，或者配上馅料和装饰配料，通常是巧克力。
The croissant is a widely known and enjoyed kind of pastry made from leavened laminated dough and baked plain or with some sort of filling or topping, most commonly chocolate.
将最后成形的面块放在听型烤模(烤听)中 让其发酵一段时间 这称为"最后发酵"这样可使面块再次充气鼓起因为成形操作过程中曾驱走许多以前的气体.此发酵阶段通常需25～40分钟 视待制面包的品种而定.
fermentation period, which is known as "final proof" so that they can become once more inflated with gas. since much of the old gas had been expelled during the moulding operation.
特点是面包体积要比快速发酵法面包大得多，且发酵风味和香气浓郁。
The volume of bread is bigger than others, the fermentation flavor and fragrance is very rich and nice.
你把面粉、发酵粉和水和在一起就能做面包。
黑麦一般通过面团发酵而用于面包焙烤生产中。
Rye flour is used in bread baking with sour dough fermentation.
面包用面粉特别适合于制作酵母发酵面包。
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
制作夫卡出面包，按照上述说明揉制与发酵面团。
For Focaccio Bread, follow the directions above for kneading and rising the dough.
为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
一些古老的食品发酵产品，如葡萄酒，面包。酱油，奶酪等等，现在都成了大工业，由化学工程师提供工业化的生产工艺，普遍用到间歇反应器。
The ancient products of food fermentation:wine, bread, soy, cheese etc. are now big industries employing ChE to provide industrial scale processes, often using batch reactors.
在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。
Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.
该方法生产的面包不但发酵香味特别浓郁，且有柔和的酸、香复合滋味，保质期长。
Though this method, the bread has full-bodied fermentative fragrance and soft acid, fragrant multiple flavor, meanwhile, the shelf life has been extended.
酵母是面包的发酵剂。
酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
酿酒酵母是发酵工业的重要微生物，主要用于酒精、啤酒和面包工业。
S. cerevisiae, as an important microbe in fermenting industry, is mainly applied in ethanol industry, beer brewing and baking industry.
制作快速面包所花的时间比发酵面包要少。
制作快速面包所花的时间比发酵面包要少。
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