Effect of wheat and wheat flour quality on steamed bread;
小麦及其面粉品质对馒头品质的影响
Judgement system and measures of steamed bread quality;
馒头的品质评价体系及方法
Application of sodium fatty-acyl lactylate with different carbon lengths in steamed bread;
不同碳链长度脂肪酰乳酸钠对馒头作用效果研究
Relationship between microbe amount and security of steamed-bread;
馒头的微生物指标与安全性
Under these amounts, the quality of steamed-bread can be improved.
2%、葡萄糖氧化酶20mg/kg、脂肪酶50mg/kg、α-淀粉酶5mg/kg时馒头品质优良,为小麦品种优选、制粉等环节控制优质馒头的工业化生产提供了一定的参考。
In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.
将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。
Effect of proofing temperature and relative humidity on sensory evaluation of steam bread;
醒发温湿度对馒头感官评定影响
To investigate the oat whole meal food processing quality,the oat whole meal,the Artemisia sphaerocerphala kraschen(ASK) seed powder and vital gluten were used to study the oat whole meal bread,steam bread,and frozen dough processing quality.
为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性,以燕麦全粉为原料,研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。
In the twenty century,there were limited research results on the request for wheat flour,the quality evaluation method and the relationships between wheat kernel property and steam bread quality.
馒头是我国主要食品之一 ,消费量和面条相当 ,且南方的消费量还在逐年增长。
Based on the result of classification of Chinese steamed bun,it was investigated that the relationships between 14 wheat flours and steamed bun of three basic types.
以14种面粉样品为材料,对应主食馒头的3种基本类型进行试验,探讨面粉蛋白质含量与主食馒头品质之间的关系。
The key equipment of producing steamed bun is automatic placing machine,the working principle of automatically placing,the moving contrail of steamed bun and the structure and installation feature of the machine were discussed.
论述了工业化生产馒头的关键设备———馒头摆放机自动摆放的工作原理、馒头的运动轨迹及该机的结构、安装特点。
In this paper,the effects of several surface active agents on the volume and the hardness of steamed bun is discussed,some suitable surface active agents and the optimum prescriptions for steamed bun are found out.
探讨了几种表面活性剂对馒头体积、硬度等的影响。
Explanation on state standard of Chinese steamed bread based on wheat flour;
《小麦粉馒头》国家标准解读
Study on the electric resistance changes during dough fermentation for Chinese steamed bread;
馒头面团发酵过程中电阻的变化
These buns haven's been steamed long enough.
这一屉馒头欠火 。
Steamed bread, rice and noodles.
馒头，米饭和面条。
P: Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？
Steamed bread, please. I always enjoy eating it. And you?
（馒头。我总喜欢吃馒头，你呢？）
I want some vegetable soup to go with the bread.
我想要些菜汤下馒头。
Put the steamed bread over the fire for a while.
把馒头在火上嘘一嘘。
And to end up with there'll be some steamed bread.
最后还可吃点馒头。
two fried eggs and some steamed bread.
两个煎鸡蛋和一些馒头。
But the steamed bread shop had closed down.
馒头铺已经关了门。
I sprinkled salt over the flied shoes of steamed bun.
我把炸馒头干撒上了盐。
Does Professor Liu eat steamed bun not?
刘教授吃不吃馒头?
Have you become used to eating steam bread ?
你吃馒头习惯了吗?
Do you prefer to have rice or buns?
你愿意吃饭还是吃馒头。
I'll plunk for noodles rather than buns.
我要吃面条而不是馒头。
They go well with porridge and buns.
粥、馒头和它们-起吃很好。
Yes, she can make buns, chips and hot dogs.
会，她会做馒头，薯条，热狗。
Yes, very good bread, too.
有，做得挺好的馒头。
Which do you prefer: rice or steamed bread?
你喜欢吃什么,大米,馒头?