doughs

doughs

美 [doʊ] 　英 [dəʊ]

• n.现钞；(揉好的)生面团；油炸面团；汤团
• 网络面团类

词形变化

同义词

英汉解释

英英解释

例句

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

我们已经定义了不同的指数代号。通常它们指的是具有最大粘度500FU的面团。

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

小麦粉.生面团的物理特性.第2部分：用张力图谱对流变特性的测定

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

小麦粉.面团的物理特性.第4部分：用面筋拉力测定仪测定流变性

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

小麦粉.生面团的物理特性.第1部分：用淀粉图谱对水吸收和流变特性的测定

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

他分为五个部分（面团，股票，香肠，酱，和蛋奶的书）。

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

把蛋黄和牛混合后刷在面团上，然后洒满罂粟子和芝麻。

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

皮下组织：内有上述神经和面动、静脉的分支或属支。

Basic doughs can be brought.

可自备基本生面团。

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

通过使用更复杂的复合微生物，面包师能生产特色的面包，如酸面团面包。

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

小麦加工各系统粉面团炉内起涨特性研究

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

谷物和豆类的试验方法。用淀粉测定记录仪测定面粉的吸水性和生面团的流变性能

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

谷物和豆类的试验方法。用伸长记录测定仪测定生面团的流变性能

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

小麦粉吸水量和面团揉和性能测定法粉质仪法

Learning foundations : stocks, sauces, forcemeats & doughs

学习基础：原料、调味料、肉馅和生面团·

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

食品添加剂对面团动态流变学及冷冻面团烘焙特性的影响研究

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

食品酶制剂对冷冻面团流变学和微结构的影响

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

流态起酥油对冷冻面团烘焙特性的影响研究

Technology of Freezing-storing and Thawing for Frozen Doughs

冷冻面团冷冻贮存和解冻的工艺

Higher Temperature Thawing and Prooting of Frozen Doughs*

表3冷冻面团之解冻处理

Familiar with making skills on Lamian and other doughs ;

熟练掌握拉面及其它北方面点的制作技艺；