wheat n. 1.小麦(植物);小麦(籽实) winter n. 1.冬,冬天,冬季 v.[T] 1.过冬 flour n. 1.面粉;(谷物等磨成的)粉 2.粉状物质 v.[T] 1.撒粉于 2.【美】把(谷物)磨成粉 v.[I] 1.碎成粉粒 2.(汞)成球 hard adj. 1.硬的,坚实的, 坚固的 2.[~ (for sb) (to do sth)]难做...
whole wheat a. 完全 wheat straw 麦秆 wheat grass n. 冰草属,小麦草芽,麦草 hard( )drawn 冷拔 hard( )wire 硬拔线 最新单词 in default的中文翻译及用法 不履行责任,失职,玩忽职守 in deep waters的中文意思 陷入困境,处于水深火热之中 in deep water的中文释义 adv.陷入困境 in deep sorrow...
Kernel, bran, whole wheat and straight grade flour and whole wheat end-product colours were recorded using the CIE L* a* b* scale. The agro-climatic zone in which the grain was grown had a significant effect on the kernel and bran colour. However the agro-climatic zone had only a ...
all historically produced from white wheats. Finally, consumers are being encouraged to utilize more whole grain products in their diets, and white wheats offer flavour advantages that make more appealing products, especially to children. The dry arid climate of the Great Plains is quite conducive...
Overall the White-Metzner model appeared to make the best predictions of all the observed data. 展开 关键词: models, rheological properties, prediction, wheat flour, dough DOI: 10.1111/j.1745-4603.1999.tb00233.x 被引量: 27 年份: 2010
Because it is milled from the whole grain, whole wheat flour is a far better source of vitamins, minerals, and dietary fiber than white flours. A natural process for preserving the many wonders of new life, sprouting increases the bioavailability of key nutrients in the whole grain and simplif...
2) hard wheat flour 硬质小麦粉;硬质面粉3) durum flour 硬质小麦粉(适于制面条)4) flour of durum wheat 硬粒小麦粉5) durum granular 粗粒硬质小麦粉[适于制通心粉]6) flour quality 小麦粉品质 1. The influences of present wheat tempering on milling property and flour quality were discussed...
Hard Wheat Flour calories for 110g (1cup) is 403Cal at 366Cal per 100g serving size, rich in Selenium and Molybdenum, Hard Wheat Flour (Grains) is also known as Bread Flour / Hard Flour, and has a diet rating of 2, 2 for filling, and 2 for nutritional va
An even greater change—from red grain to white grain— might occur during—the next few decades. Wheat scientists at the Kansas Agricultural Experiment Station, in other states, and at private companies have been working for over 20 years to develop improved varieties of hard white winter wheat...
The capability on mixture of tartary buckwheat powder and wheat flour in manufactured of bread,cake, noodle were researched. 对苦荞麦粉和小麦面粉的复混物制作面包、蛋糕、面条的性能进行了研究,在通常配方和一般工艺条件下,生产苦荞麦面包、蛋糕、面条时苦荞麦粉的添加量分别为50%、80%、40%以下。 更多...