做匹萨面团的过程本身就让人满足。但是成品会更棒。
Making pizza dough is a satisfying experience in itself. But the end result is even better…
苏珊娜喜欢制造面包时的生面团的那种感觉。
馅卷饼通常是用高筋面粉，以增加面团的延展性。
Strudels are usually made with high-gluten flour to increase the malleability of the dough.
之后，他将煤推到旁边，并将装有面团的盘子放入烤炉中烘烤。
Later the coals are pushed to aside, and the dough filled pans are set to bake in the heated oven.
微生物或植物起源的蛋白酶制剂一般用于面团的软化。
Proteinase preparations of microbial or plant origin are used for dough softening.
添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
除了奶油外，将面团的其它材料全部混合放到搅拌盆里，揉成团。
Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
面团的拉伸试验表明螯合剂有效地延缓了L-抗坏血酸的氧化作用。
The extensograph test of dough showed the chelating agent delayed the oxidation of L-ascorbic, which was validated by baking test.
尽量使每个面团的大小高度一致。以免烤出来的面包局部未熟或过焦。
Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
在一定时间范围下，面团的延伸度减小，最大拉伸阻力和拉伸比例增大；
The dough extensibility declines, and the maximum tensile resistance and extensile rate increase to some extent.
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.
以不同的糖分别加入到高筋粉和低筋粉中，研究糖对面团的工艺性能影响。
With different sugar joining high protein flour and low protein flour respectively, we studied the technology function influence of sugar for dough.
研究结果表明，SSL适宜作面粉改良剂，可以提高面团的加工性能和食用品质。
It was proved that flour additive of SSL improved edible quality and processing property of steamed - bread.
煮的时候，厨师拿起长条行面团的一端，上下抽拉，使之变细，下到装满沸水的锅里。
To cook it, the chef takes one end and "whips" the dough log up and down in a wok filled with boiling water.
煮的时候，厨师拿起长条行面团的一端，上下抽拉，使之变细，下到装满沸水的锅里。
To cook it, the chef takes one end and “whips” the dough log up and down in a wok filled with boiling water. The action stretches the noodle out.
将富硒玉米特制粉以不同比例添加到小麦粉中，研究混和面团的粉质特性及烘焙特性。
The farinographical and baking properties were investigated by replacement of wheat flour with special maize flour rich in selenium in different ratios.
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。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
并且贮藏蛋白组成与含量决定面团的粘弹性和伸展性，是影响面粉加工品质的关键因素。
It has showed that the composition and content of wheat storage proteins play a major role for viscoelasticity and extensibility of dough.
烤制发酵面团的装饰性可食用的皮，用来填塞其他食品，如奶油肉馅、海鲜、蔬菜或水果。
A decorative, edible shell of baked puff pastry that is made to be filled with other food, such as creamed meat, seafood, vegetables, or fruit.
阐述了葡萄糖氧化酶的生产、性质及对面团的改良机理，并介绍了其在面团改良中的应用研究。
The production method, characteristics of glucose oxidase and its action mechanism in flour dough were discussed. Also, its application in improving flour dough was reviewed in the paper.
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.
该机为S型连续式自动折叠压面，可增加面团延展性与光泽度，同时增加面团的筋性与组织的细密度。
This machine is an S-type continuous automatic dough folding and pressing machine. It can increase the tractility and gloss of the dough aw well as its elasticity and density.
试验结果表明：施用氮素化肥能明显改良小麦品质，提高小麦营养品质，增强面团强度和筋力，降低面团的延展性；
The results showed that N fertilizer could improve the nutrition quality of wheat, increase paste strength and flexibility, but decrease paste ductibility.
当面团准备好后，将其放置在一个略微擦了油的盆中，在盆上覆盖保鲜膜，然后将盆放置在温暖的地方进行发酵，直到面团的体积发成原来的两倍。
When the dough is ready, place it in a lightly greased bowl, cover with plastic wrap, set the bowl in a warm spot and let the dough rise until doubled in bulk.
研究结果发现，面团的NMR弛豫参数的变化规律，以及面团形成过程的所体现的MR图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。
It is found that the change rule of NMR relaxation parameters and the MRI images are of great significance to evaluate the optimal stir time of industrial dough.
湿面粉的颗粒粘在一起形成一个面团。
湿面粉的颗粒粘在一起形成一个面团。
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