doughs

美 [do?] 　英 [d??]

• n.現(xiàn)鈔；(揉好的)生面團；油炸面團；湯團
• 網(wǎng)絡(luò)面團類

詞形變化

同義詞

英漢解釋

英英解釋

例句

Various indices have been defined, usually they refer to doughs with a maximum consistency of 500FU.

我們已經(jīng)定義了不同的指數(shù)代號。通常它們指的是具有最大粘度500FU的面團。

Wheat flour. Physical characteristics of doughs. Part 2 : determination of rheological properties using an extensograph.

小麥粉.生面團的物理特性.第2部分：用張力圖譜對流變特性的測定

Wheat flour. Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.

小麥粉.面團的物理特性.第4部分：用面筋拉力測定儀測定流變性

Wheat flour. Physical characteristics of doughs. Part 1 : determination of water absorption and rheological properties using a farinograph.

小麥粉.生面團的物理特性.第1部分：用淀粉圖譜對水吸收和流變特性的測定

He divides the book into five parts (doughs, stocks, sausages, sauces, and custards).

他分為五個部分（面團，股票，香腸，醬，和蛋奶的書）。

Mix the egg yolk with milk and brush the loaves with the egg glaze. Top the doughs with the poppy and sesame seeds.

把蛋黃和牛混合后刷在面團上，然后灑滿罌粟子和芝麻。

subcutaneous tissue: There are afore-mentioned nerve knead doughs to move inside, venous branch or belong to.

皮下組織：內(nèi)有上述神經(jīng)和面動、靜脈的分支或屬支。

Basic doughs can be brought.

可自備基本生面團。

By using more complex assemblages of microorganisms, bakers can produce special breads such as sour doughs.

通過使用更復雜的復合微生物，面包師能生產(chǎn)特色的面包，如酸面團面包。

Study on Baking and Initial Rising Performance of Doughs Made of Flours from Wheat Milling Systems

小麥加工各系統(tǒng)粉面團爐內(nèi)起漲特性研究

Methods of test for cereals and pulses - Determination of water absorption of flour and rheological properties of doughs using a farinograph

谷物和豆類的試驗方法。用淀粉測定記錄儀測定面粉的吸水性和生面團的流變性能

Methods of test for cereals and pulses - Determination of rheological properties of doughs using an extensograph

谷物和豆類的試驗方法。用伸長記錄測定儀測定生面團的流變性能

Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph

小麥粉吸水量和面團揉和性能測定法粉質(zhì)儀法

Learning foundations : stocks, sauces, forcemeats & doughs

學習基礎(chǔ)：原料、調(diào)味料、肉餡和生面團·

Effect of Food Additives on Dynamic Dough Rheological Properties and the Baking Performance of Frozen Doughs

食品添加劑對面團動態(tài)流變學及冷凍面團烘焙特性的影響研究

Effect of food enzymes on rheological and micro structural properties of frozen doughs

食品酶制劑對冷凍面團流變學和微結(jié)構(gòu)的影響

Effects of fluid shortening on the baking properties of frozen bread doughs

流態(tài)起酥油對冷凍面團烘焙特性的影響研究

Technology of Freezing-storing and Thawing for Frozen Doughs

冷凍面團冷凍貯存和解凍的工藝

Higher Temperature Thawing and Prooting of Frozen Doughs*

表3冷凍面團之解凍處理

Familiar with making skills on Lamian and other doughs ;

熟練掌握拉面及其它北方面點的制作技藝；