But add some meat or other protein to the bread and the glucose absorption rate becomes a gentle curve.
但在面包里加点肉或者其它蛋白质食物，葡萄糖吸收率则呈现出一个温和的曲线。
Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.
面包含高碳水化合物，熏肉含高蛋白，它(指熏肉)能分解为氨基酸您的身体需要这些氨基酸，所以吃这些会使你感觉良好。
Lunch: This meal should be light in both calories and fat, with some protein and high-quality carbs, such as a Turkey sandwich on whole grain bread with a fruit salad and glass of milk.
午餐：这餐应减少热量和脂肪，吃些蛋白质和高质量的碳水化合物，如全麦面包制成的火鸡三明治，带有水果沙拉和一杯牛奶。
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%)。
Adding milk or bread also helps keep the moisture level up for ground protein with low-fat content.
添加牛奶或面包也能够保持低脂蛋白质食物的鲜嫩。
Cheese bread has a lovely rich taste that is delicious for breakfast and is a complete protein by itself.
奶酪面包有美好的口感，适宜早餐，并且它自身就是完全蛋白质。
Each side of these phospholipids was a layer of protein molecules, rather like the bread on either side of a sandwich.
在两层磷脂的表面皆贴有一层蛋白质分子，很像位于三文治表面的两层面包。
The trick is to eat the bread ahead of any protein—rich meat or cheese. This allows tryptophan to enter the brain before other amino acids can crowd it out.
吃全麦面包的诀窍是：先吃全麦面包，后吃蛋白质含量高的肉类或干酪，这样可以让色氨酸在被其他氨基酸挤走之前抵达大脑。
The content of protein in bread increases with the adding in of medick sativa.
实验表明，苜蓿素可以添加在面包中，使面包的蛋白质含量大大提高。
I used the 2 CO2 patches for the bread and I put fruit and veggie GANS in the middle and the amino acid patch for protein, and the CH3 to 'power it up' and help it transfer to the water.
我在面包上使用2片CO2贴，我在中间放入水果和蔬菜甘斯以及蛋白质、氨基酸、和CH3去提升力量，帮助它转化到水里。
The processing technique and parameter of the bread with the protein from the kernel of silver piece maple tree were studied.
对元宝枫种仁蛋白强化面包的加工方法和工艺参数进行了研究。
The high protein strong muscle resources use in the selective breeding of the bread, the low protein weak muscle idioplasm resources use in the cakes and pastries selective breeding.
高蛋白的资源用于面包用品种的选育，低蛋白的种质资源用于糕点用品种的选育。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
Protein and starch are the major elements which affect the bread quality.
蛋白质和淀粉是影响面包品质的主要因素。
Pest commonly known as bread, oil nutrients highest various insects live animal protein in the first place.
俗称面包虫，油虫营养成分高居各类活体动物蛋白之首。
Relations between wheat protein groups and bread-baking quality characters were studied by using 38 wheat germplasm materials.
利用38个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。
Direct and indirect effects of different protein groups upon bread-processing quality characters were determined by using method of path analysis.
利用通径分析明确了不同蛋白组分对面包加工品质的直接作用和间接作用。
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 qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.
蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。
India has attempted to encourage consumption of protein-enriched bread, with some success.
印度一直试图采取措施鼓励消费的蛋白质富集面包，取得了一些成功。
India has attempted to encourage consumption of protein-enriched bread, with some success.
印度一直试图采取措施鼓励消费的蛋白质富集面包，取得了一些成功。
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