面包制作 meaning in Chinese

loaf making

Common wheat flows tricticum aestivum l . - french bread making test
普通小麦粉.法式面包制作试验
Produced from wheat and can be used for making bread to form an elastic texture for its high protein
提炼自小麦粉里的蛋白质成份，使用在面包制作中可以提高面团筋性。
By means of once fermentation method , the influences of oatmeal with different accession amounts on the quality of baking bread and the improvement of nutrient component in the bread were studied with oatmeal as experimental material
摘要以燕麦粉为原料，采用一次发酵面包制作方法，研究不同添加量的燕麦粉对面包烘焙品质的影响和对面包中所含营养成分的改善。
The company that makes hovis said yesterday that it was raising prices by a further 4p a loaf , on top of the 12p by which they had risen in recent months , as it attempts to recover soaring wheat costs
面包制作公司昨天说，他们会令对4品面包提价，提升价格将高于最近几月来已经提价的12品面包，公司方称这样做的目的是因为小麦价格的持续上涨他们必须考虑成本上涨的因素。