烘烤品質 的英文怎麼說

中文拼音 [hōngkǎopǐnzhí]
烘烤品質 英文
baking properties
  • 烘 : 動詞1. （使熱; 使干） dry or warm by the fire 2. （襯托） set off
  • 烤 : Ⅰ動詞（用火烘熟或烘乾） bake; roast; toast Ⅱ形容詞（太熱） scorching
  • 品 : Ⅰ名詞1 （物品） article; product 2 （等級; 品級） grade; class; rank 3 （品質） character; qualit...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 烘烤 : bake; roast; toast; warm or dry by the fire; baking; burning-off
  1. Effect of baking conditions on the quality of buckwheat oil

    烘烤條件對蕎麥油脂油品質的影響
  2. Thermosetting powder coating of low - temperature curing type is a newly - developed powder coating which is used on the things that are not suitable for high - temperture baking. this type of powder coating opens up wider application by lowering curing temperature to 108 - 130. it can be used for surface coatings on such things as flaw detectors, auto water tanks, springs, electrical appliances with coils, instruments, equipment with tin welding seams. it can also be used on the products made of aluminum and magnesium materials, glass, plastics and wood etc

    低溫固化型粉末塗料是針對那些不宜高溫烘烤的產品，而最新研製的新品種，它不僅具備一般粉末塗料的特徵，而且可以把固化溫度降低到108 - 130 ，從而拓寬了粉末塗料的應用領域；適用於擦傷機械、汽車水箱、發動機、彈簧、線圈電器、儀器儀表、錫焊條接縫設備、鉛鎂材質、玻璃、塑料、木材等製品的表面塗裝。
  3. Supplying customers worldwide exclusively through mail order. based on original cake recipes and small - scale home baking methods, using locally sourced and organic ingredients whenever possible, meg rivers cakes are recognised for their excellent quality and flavour

    該店採用最原始的蛋糕配方並利用小規模的家庭式烘烤方法，盡可能用當地的原料和有機配料，其卓越的品質和口味贏得廣大顧客的好評。
  4. The researchers coated commercially available artificial sapphire with a cagelike protein called ferritin and flowed hydrocarbon gas over it while baking it

    研究人員在已經商品化的人工藍寶石上覆蓋一層稱為鐵蛋白的籠形蛋白質，再加以烘烤，同時讓碳氫化合物氣體流過表面。
  5. Composition of high molecular weight glutenin subunits of spring wheat varieties in gansu province

    高分子量麥谷蛋白亞基組成與小麥烘烤品質關系研究
  6. It is reduced the thermal loss, molten steel cooling velocity and product cost and is improved the working efficiency and quality

    實踐證明，烘烤器全纖維新型壁襯，顯著降低了鋼包熱量損失、鋼包內鋼水冷卻速度和生產成本，提高了生產效率和產品質量。
  7. Food scientists are able to confirm that acrylamide is formed when foods are cooked at high temperatures e. g. frying, baking, roasting, not boiling and is the result of a chemical reaction between two very common substances found in food : sugar and the protein building block, asparagine

    食品科學家已經證實，丙烯酰胺是食物在高溫下進行烹調如煎烘烤等，不包括煮沸時產生的，是食物中兩種最普通的成分糖和組成蛋白質的天冬氨酸發生化學反應形成的。
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