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面包发酵
1、fermentation───n.发酵
2、bread───n.面包;生计;vt.在…上洒面包屑
3、fermentation vessels───发酵容器
4、fermentation weights───发酵重量
5、fermentation broth───发酵液
6、fermentation process───发酵工艺,发酵过程;发酵过程;发酵工艺
7、fermentation equation───发酵方程
8、fermentation definition───发酵定义
9、fermentation crock───发酵罐
1、Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.───面团中还掺进了盐,因为盐可以调节发酵速率,韧化面筋,防止面包味道变淡。
2、used for bread fermentation test and the product bread had the properties of loose and soft bread body, even pore size, not sticking and slight hops aroma.───用作面包发酵试验,产品结构疏松,质地柔软,孔隙大小均一,不粘牙,略有酒花香。
3、Study on bread fermentation by symbiosis of lactic acid bacteria and yeast───乳酸菌和酵母菌共生发酵生产面包的研究
4、volume of bread is bigger than others, the fermentation flavor and fragrance is very rich and nice.───是面包体积要比快速发酵法面包大得多,且发酵风味和香气浓郁。