The law says the bread must be made with only the following things: water, wheat flour, yeast and salt.
法律规定，这种面包只能用以下几种材料制作：水、面粉、酵母和盐。
And from fine wheat flour, without yeast, make bread, and cakes mixed with oil, and wafers spread with oil.
无酵饼和调油的无酵饼，与抹油的无酵薄饼；这都要用细麦面做成。
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%)。
Right after I started making my own bread I found five-pound bags of whole wheat flour for $1.99 each, 46% cheaper than the best local grocery price.
在我开始做面包后不久，我发现了五磅一袋装的全麦面粉，每袋只需1.99元，比最好的杂货店价格还便宜46%。
If you cross soft wheat with hard wheat you can produce flour suitable for making bread.
如果你把软麦和硬麦杂交，你就可以生产出适于制作面包的面粉。
If you cross soft wheat with hard wheat you can produce flour suitable for making bread.
如果你把软麦和硬麦杂交，那么你就可以生产出适于制作面包的面粉。
Bread and noodles are made from wheat flour.
面包和面条都是用麦粉制成的。
Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.
在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。
Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.
淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%.
结果表明，以土豆淀粉为主生产土豆面包是可行的，其生产用原料的较佳配比为：土豆淀粉60%、谷朊粉18%、小麦面粉22%。
Although the proteins of wheat flour are superior for making bread, nutritionally they are incomplete.
尽管小麦面粉中的蛋白质就制作面包而论有它优越的地方，但营养方面不完全。
So she took the wheat to the mill to have it ground, and came back with flour for making bread.
因而它把小麦拿到磨坊把它磨碎，然后带着面粉回来做面包。
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。
A kind of blended flour was prepared by oat flour and wheat flour in different proportions, and then the processing property of bread made in this formula was studied.
燕麦的营养价值较其它谷物高，将燕麦粉和小麦粉配制成不同比例的混合粉，研究几种配方下制作面包的工艺性能。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
Bake muffins or bread for baby using the iron rich grains listed above - try mixing the flour from these grains with wheat flour, which is fairly low in iron.
在给宝宝做松饼或者面包时加一些上面所列的富铁谷类，可以把这些谷类与小麦粉(含铁相当低)混合。
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。
Not to control the wind after the rain and snow, let us first wheat ground into flour, bake a sweet-smelling bread.
不要管以后的风霜雨雪，让我们先把麦子磨成面粉，烘一个香喷喷的面包。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
Most will yield acceptable bread if the amount of wheat flour replaced is limited, if the formula is modified, and in some cases if the manipulation is altered.
如果小麦粉被取代的量有限，并且面包的配方经过修改，同时在一些场合下改变操作，那么，大多数代用物都会生产出可接受的面包来。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
Effects of domestic lipase on wheat bread flour was studied by rheology te st? Bread-making experiments.
通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。
The chemical composition and physical properties of wheat flour lipids in dough is discussed in relation to their functionality in bakery foods such as bread, biscuits and cakes.
本文论述了面粉中脂类的化学组成、在面团中存在的物理状态及其在面包、饼干和蛋糕等焙烤食品中的功能作用。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
Executes the nitrogen total quantity to raise the wheat 12 starch subsidence value, the bread flour inflation potential and the bread flour alkaline water confining force influence is remarkable.
施氮总量对扬麦12淀粉沉降值、面粉膨胀势和面粉碱性水保持力影响显著。
Whole wheat flour can be substituted for all-purpose flour in most recipes, including when making bread, cookies, pastries, pastry dough, pizza dough, cakes, muffins, pancakes and waffles.
全麦面粉可以在大多数的食谱代替所有的通用面粉，包括在制作面包，饼干，糕点，糕点面团，比萨面团，蛋糕，松饼，煎饼等。
You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.
中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.
中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
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