breadmaking

基本解釋

One of the important aims of wheat quality breeding is improve the breadmaking quality.
小麥面包烘烤品質(zhì)的改良是小麥品質(zhì)育種的重要目標(biāo)之一。
In breadmaking, yeast growth is carried out under aerobic conditions. This results in increased CO2 production and minimum alcohol accumulation.
在面包制作中,有氧條件下酵母可以生長(zhǎng),這導(dǎo)致產(chǎn)生大量C02和少量的乙醇的積累。
Measuring of breadmaking quality usually needs expensive instruments such as Extensograph, Mixograph and Farinograph etc.
烘烤品質(zhì)的測(cè)定通常需要比較昂貴的儀器，如：粉質(zhì)儀、拉伸儀、和面儀等，這些儀器難以在各育種單位普及。
The acquisition will complement its 2002 purchase of George Weston's breadmaking operations in the western United States for $610 million.
這筆交易將是其2002年以6.;1億美元對(duì)喬治威斯頓在美國(guó)西部業(yè)務(wù)的收購(gòu)的重要補(bǔ)充。
The presence of some HMW GS was correlated with the quantity of unextractable glutenin therefore,subunits were probably indirectly linked with breadmaking quality via t...
面團(tuán)加工過(guò)程中面筋提取率有很大變化，這些變化對(duì)面團(tuán)性質(zhì)和面包品質(zhì)的重要性有待進(jìn)一步研究。