sourdough

美 [?sa?r?do?] 　英 [?sa??(r)?d??]

• n.酸面團(tuán)；發(fā)面面包
• 網(wǎng)絡(luò)酸面包；酵母；酵母面包

詞形變化

復(fù)數(shù)：sourdoughs  

英漢雙解

英漢解釋

n.	1. 〈口〉探礦者;墾荒者;在阿拉斯加過(guò)冬的人;老資格,老手 2. 發(fā)面底子,酵種,面肥

英英解釋

n.	1. a mixture of flour, water, and yeast that is allowed to ferment and then used for making bread

例句

The foie gras, sourdough and olive Pugliese breads from San Francisco did not arrive until Tuesday.

訂自舊金山的法國(guó)鵝肝、酵頭和普里耶舍橄欖面包直到周二才送到。

Popular items include fire-roasted chili and cheddar whole-wheat bread, sun-dried-tomato-and-garlic sourdough, and New York-deli-style rye.

最受歡迎的品種包括辣椒和切達(dá)奶酪全麥面包、蕃茄干香蒜酵母面包和紐約熟食店里常見(jiàn)的裸麥面包。

He's become a fan of Urban Pantry's sourdough loaves and likes that the rye 'tastes different each week, ' he says.

他頻繁地訂購(gòu)UrbanPantry的美食，如今他已經(jīng)成了酵母面包的粉絲，也喜歡“每個(gè)星期味道都不一樣”的裸麥面包。

Dad is no longer the sole breadwinner. But he is the family's only sourdough-walnut bread-maker.

爸爸不再試家里唯一養(yǎng)家糊口的人。但是，他是這個(gè)家里唯一的核桃面包師。

It's acetic acid, the sour-tasting compound that gives that characteristic tang to vinegar, pickles, and sourdough bread.

是醋酸，這種酸味的化合物為醋、酸菜以及酵母面包提供特有的強(qiáng)烈味道。

Tufei sourdough breads are cultivated in traditional French style with two major types, sourdough rye and pain au levain.

全部土匪天然酵母面包均以法式方法滋養(yǎng)，分為裸麥及小麥兩大類。

Well, it contains lots of phytic acid, an acid which can also be found in yeast bread but not in sourdough bread.

它包含許多植酸，植酸是一種可以在發(fā)酵面包中找到，但不能在酵母面包中找到的酸。

If you prefer a sourdough taste, then stir it down and have it rise again.

如果喜歡酸酵口味的話，把發(fā)好的面團(tuán)攪拌后再醒發(fā)一次。

Whitley sells a sourdough rye bread that ferments with the natural yeasts in the flour over 24 hours.

惠特利在銷售一種酸面團(tuán)黑麥面包，這種面包使用天然酵素發(fā)酵，這個(gè)發(fā)酵過(guò)程需要超過(guò)24個(gè)小時(shí)。

Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

酵母面包是一種發(fā)酵了的面包，它含有乳酸菌，發(fā)酵大豆中也含有乳酸菌。

Study on Improvement of Cryopreservation of Lactic Acid Bacteria in Frozen Sourdough Starters during Freezing and Frozen-Storage

提高冷凍酸面團(tuán)中乳酸菌抗凍性的研究

Sourdough breads made of Acha or Iburu flours were manufactured using and were compared to wheat

Acha和Iburu用酵母發(fā)酵制作的面包與小麥面包相比較。

Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods

AFLP技術(shù)對(duì)發(fā)酵酸面團(tuán)中乳酸菌多態(tài)性的研究

Influences of Sourdough on Quality of Wheat and Soy- residual Breads

酸性面團(tuán)對(duì)普通面包和豆渣面包品質(zhì)的影響

Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads

酵母菌對(duì)自然發(fā)酵酸面團(tuán)面包中風(fēng)味物質(zhì)影響的研究