Through study the changes of the microstructure of steamed-bread paste during pressing process, we found that it may be usefully applied in steamed-bread's produce.
通过观察轧面过程中馒头面团微观结构的变化，论证了其在馒头生产中潜在的应用价值。
The steamed bread is very fluffy.
馒头很暄。
We're going to have hot steamed bread for breakfast tomorrow.
我们明天有热气腾腾的面包吃了。
I have some steamed bread for my husband, who is working in the field. Here you are since you're monks.
小女子：我这里有一些馒头，准备送给在田里耕种的丈夫的，你们是出家人，就请先用吧。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
Fish, beef, pork, chicken, vegetables and beancurd. For staple food we have rice, steamed bread, stuffed buns and noodles.
有鱼、牛肉、猪肉、鸡肉、青菜和豆腐。主食有米饭、馒头、包子和面条。
Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.
从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。
The mother of Xiaohua prefers steamed bread made of maize flour.
小华的妈妈最喜欢吃玉米面做的馒头了。
Steamed bread, rice and noodles.
像面包，米饭和谷类。
I'm through with one steamed bread.
我已吃完一个馒头了。
Which do you prefer: rice or steamed bread?
你喜好吃甚么，大米，馒头？
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
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。
The steamed bread production technology and the present situation are discussed in this peper and the current problems of the steamed-dread industrialization is also proposed.
本文对馒头生产工艺和生产设备现状进行了分析，并提出了馒头生产工业化所面临的问题。
Don't leave that steamed bread on the table, it will dry out.
不要把馒头放在桌子上，它会干硬的。
What would you like, steamed bread, rice or dumplings?
你吃什么，馒头、米饭还是饺子？
High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread.
膨胀势和RVA粘度参数高可以显著改善馒头的外观、结构和弹韧性，进而显著提高馒头的总分。
However, the soy oil had not significant effect on the quality of steamed bread.
而液体油(一级豆油)不能对馒头的品质起到改良作用。
Steamed bread, please. I always enjoy eating it. And you?
馒头。我总喜欢吃馒头，你呢？
The effects of oil and fat on the quality of steamed bread were studied.
本文研究了不同类型油脂对馒头品质及老化的影响。
Lili: Line here for dumplings, there for steamed bread.
丽丽：买饺子在这儿排队，买馒头在那儿排队。
Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al.
淀粉是小麦籽粒中的主要成份，与中国传统食品(如面条、馒头等)的加工品质关系极为密切。
Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al.
淀粉是小麦籽粒中的主要成份，与中国传统食品(如面条、馒头等)的加工品质关系极为密切。
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