蛋白麵包 的英文怎麼說

中文拼音 [dànbáimiànbāo]
蛋白麵包 英文
protein bread
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  • 麵包 : bread
  1. Over time as you work with the potato and corn kingdoms along with the many beans that can be grown ( garbanzo or chick pea and kidney beans in particular ), a mixture of flour derived from these food sources will mimic the starch - protein ratios of wheat flour enough to be used for the purposes of making bread, pasta or cereal

    隨時間過去，當你與馬鈴薯和玉米王國以及許多可以生長的豆類一起工作（尤其是鷹嘴豆和蕓豆） ，由這些農作物所混合製作的麵粉會模仿小麥麵粉中的澱粉-蛋白質復合物，足以被用來製作麵包、意大利麵食或谷類食品。
  2. Adpt company grow albumen yellow powder insect with meticulous care, become with meticulous care by the all technique expert, the egg white quality content is up to 60 %, implying abundant amino acids and to the human body bendficial other nourishment compositions, this product is in keeping with to increase various rice noodles, dumpling farcing, moon cake, condiment, nodles, pot ba, bread, candy, pastry and various biscuit in

    採用我公司精心培育高蛋白黃粉蟲，經我公司高技術專家精心研製加工而成，蛋白質量含量高達60 % ，含有豐富的氨基酸和對人體有益的其他營養成分，本產品適合添加各種米面，水餃餡、月餅、調味品、面條、鍋巴、麵包、糖果、糕點和各種餅干中。
  3. The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
  4. Produced from wheat and can be used for making bread to form an elastic texture for its high protein

    提煉自小麥粉里的蛋白質成份，使用在麵包製作中可以提高面團筋性。
  5. Under this condition, nutritional oats breads contained 1. 57 times protein content and 9. 64 times meals textile fiber content as that in ordinary breads

    以最優組合製作的燕麥營養麵包，蛋白質含量是普通麵包的1 . 57倍，而膳食纖維含量是普通麵包的9 . 64倍。
  6. Preheat oven to 180c / 350f. brush the loaf with the egg wash again and sprinkle the top with oatmeal bran. place it into the oven, bake about 35 minutes

    烤箱預熱至180c / 350f 。發好的麵包再刷上一層蛋白液，灑上燕麥麩后入烤箱烘焙35分鐘左右。
  7. It is chiefly a carbohydrate food, but it also contains proteins

    雖然麵包主要是一種澱粉質食物，但它也含有蛋白質。
  8. Your daily food selection should include bread and other whole - grain products ; fruits ; vegetables ; dairy products ; and meat, poultry, fish and other protein foods

    因此，您的日常食物須包括麵包和其它全穀物食品、水果、蔬菜、奶類食品、肉類、家禽、魚及其它含蛋白質食物。
  9. Application of hmw - gs composition analysis in dus testing of wheat varieties

    小麥谷蛋白亞基的組成及含量與谷蛋白聚合體大分子的關系及其對麵包烘焙品質的影響
  10. To observe the influences of the above two measures on material quality indexes, two types of materials, baker ' s yeast and albumin, were thermally dried under various operating conditions

    為觀察其對物料品質指標的影響，對麵包酵母和清蛋白兩種物質在不同的乾燥條件下進行了熱力乾燥試驗。
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