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Self- raising flour

基本解释低筋面粉

网络释义

1)Self- raising flour,低筋面粉2)Low gluten flour,低筋粉3)soft wheat flour,面筋含量低的面粉;软质小麦粉4)flour strength,面粉筋力5)gluten meal,gluten powder,面筋粉6)Strong flour,高筋面粉

用法和例句

Sift together the cake flour, baking powder and vanilla powder and set aside.

低筋粉,烤粉和香草粉混合过筛备用。

Low gluten wheat flour

GB/T8608-1988低筋小麦粉

Study of Chloride Ion Permeability and Steel Corrosion in Low-Quality Fly Ash Concrete;

低品质粉煤灰混凝土抗氯离子侵入及钢筋锈蚀性能研究

High gluten wheat flour

GB/T8607-1988高筋小麦粉

However, the addition of malt to flours with weak gluten may not be expedient because of the proteolytie activity of the malt.

然而,向低面筋含量的淀粉中添加麦芽却是不适宜的,因为麦芽具有分解蛋白的活性。

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。

Method for determination of dry gluten in flour

GB/T14607-1993小麦粉干面筋测定法

Method for determination of wet gluten in flour

GB/T14608-1993小麦粉湿面筋测定法

Research on the Treatment of Abutment Jump Problem Using Reinforced Fly Ash;

加筋粉煤灰治理桥头跳车病害的研究

The experimental study of engineering mechanical property of reinforced fly ash

加筋粉煤灰的工程力学性质试验研究

Combine all-purpose flour, semolina, baking powder, ground hazelnut and cinnamon powder and sift into the egg mixture. Blend in milk and raisins.

中筋粉,粗麦粉,烤粉,榛子粉和肉桂粉混合过筛到鸡蛋混合物里。倒入牛奶和提子拌匀。

Effects of Organic Manure on Grain Yield and Starch Components of Strong-gluten and Medium Strong-gluten Winter Wheat Cultivars

有机肥对强筋和中筋小麦籽粒产量及淀粉组成的影响

Process Optimization of Ti(C, N) Powders and Composite Powders from Ilmenite with Low Cost

低成本制备TiCN粉及复合粉的工艺优化

Noise Reduction of Stiffened Plate Using Additional Mass Technique

利用附加质量法降低加筋平板声辐射

Development of Low Cost HRB400 Hot Rolled Ribbed Bars

低成本HRB400热轧带肋钢筋的开发

A mass of coherent pollen grains, found in the flowers of orchids and milkweeds.

花粉块由有粘性的花粉粒形成的块,常见于兰花和马利筋花中

Comparison of Starch,Protein Accumulation and Amyloplast Development in Wheat Cultivars with Strong,Medium,and Weak Gluten

强、中、弱筋小麦籽粒中淀粉、蛋白质积累和淀粉体发育的比较

The higher the volume of the sedimented gluten, the better should be the baking quality of the flour.

沉积的面筋量越多,该面粉的焙烤特性截止好。

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