| 1. | The effect of bioactive soybean powder on the wheat flour quality was studied
摘要研究了活性大豆粉对小麦粉面团的流变学性质的影响。 |
| 2. | Mix all the dough ingredients and knead vigorously . then place it in the fridge for 30 minutes
把面团的所有材料混合，揉搓成团。放到冰箱里冰上30分钟。 |
| 3. | In his drawing of a macaroni machine you can see that jefferson was figuring out how the dough was made
从杰弗逊所绘的通心面制造机素描中，可以看出他在推理面团的做法。 |
| 4. | Now if the dough offered as the firstfruits is holy , the lump is also ; and if the root is holy , the branches are also
16所献面团的头一部分若是圣的，全团也是圣的；树根若是圣的，树枝也是圣的。 |
| 5. | Rom . 11 : 16 now if the dough offered as the firstfruits is holy , the lump is also ; and if the root is holy , the branches are also
罗十一16所献面团的头一部分若是圣的，全团也是圣的；树根若是圣的，树枝也是圣的。 |
| 6. | The rheological properties of soy protein dough were investigated using a capillary rheometry and a viscosity model based on the experimental results was also presented
摘要用毛细管流变仪研究了大豆蛋白质面团的流变特性，并提出了其黏度模型和半经验公式。 |
| 7. | Leading in production and distribution of food products ( frozen dough ) has a manufacturing plant in dongguan , china is looking for high caliber candidates to work in its shanghai branch office
本公司是专门生产及分销半烘焙冷冻面团的瑞士公司，现上海分公司诚聘有丰富经验的销售经理加入。 |
| 8. | The results showed that to add 0 . 5 % of the bioactive soybean powder could increase the stability of the dough , strengthen the extension resistance , the gluten index and fatty acid value were influenced too
结果表明：添加0 . 5 %以上的活性大豆粉可使面团的稳定性提高，抗延伸阻力增强，对面筋指数、脂肪酸值均有一定的影响。 |
| 9. | [ size = 5 ] [ color = darkred ] 38 . [ / color ] [ / size ] [ / b ] the hot sun had caused the dough （ 面团 ） to double in size and the fermenting yeast （ 酵母 ） made the surface shake and sigh as though it were breathing and it looked like some unknown being from outer space
炙热的太阳导致面团面积加倍，酵母使面团的表面摆晃叹息，似乎它在呼吸，它看上去像某种来自外部空间的无名生物。 |
| 10. | The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration , in addition , the cooking losing and protein losing of the noodles increased
结果表明，随着小麦芽粉添加量的增加，面条的吸水率与品质综合得分逐渐下降；干物质损失率、蛋白质损失率与面条汤的吸光度逐渐上升；面团的稳定时间逐渐下降；面粉糊化后的粘度大幅度的下降。 |
