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- Inspection Method of Wheat Flour Color and Bran Specks 小麦粉粉色与麸星检测方法研究
- Thank you for your order of June9 for115 bags of wheat flour. 感谢你方6月9日来函向我公司订购115袋面粉。
- wheat flour color 小麦粉色
- He used wheat flour to bake with. 他用面粉做烘烤食物。
- A wheat washer serves the functions of de-stoning, dampening and cleaning wheat kernel surfaces of pollutants and dirt, and can also improve flour color. 洗麦机具有去石、着水和清除麦粒表面污染物及污垢的功能,且有助于提高面粉色泽,但传统洗麦机存在耗水量多、污染大、成本高、维修多等缺点。
- Thank you for your order of June 9 for 115 bags of wheat flour. 感谢你方6月9日来函向我公司订购115袋全麦面粉。
- Thank you for your order of June9 for 115 bags of wheat flour. 感谢你方6月9日来函向我公司订购115袋面粉。
- The sales of rice and wheat flour and the service of husking rice. 稻米、面粉之销售及碾米加工。
- Pentosans are important functional compositions in wheat flour. 戊聚糖是小麦粉中重要的功能性成分。
- Mexico) thin unleavened pancake made from cornmeal or wheat flour . （墨西哥）用玉米粉或小麦粉未经发酵做成的薄烤饼。
- Evenly dust the scallop and shitake mushroom with wheat flour. 均匀地将带子及椎茸盖上麦粉。
- Ingredients: Wheat Flour, Sugar, Vegetable Shortening, Cocoa Powder, Color(Caramel Color), Leavening Agents, Flavor, Edible Salt, Whole Milk Powder, Soy Lecithin, Vanillin. 配料表：小麦粉、白砂糖、植物起酥油、可可粉、色素、（焦糖色素），膨松剂，食用香精，食用盐，全脂乳粉，大豆磷脂，香兰素。
- A traditional flat, disk-shaped bread of northern India, made of wheat flour, water, and salt. 薄煎饼印度北部的一种平而薄的圆盘状传统面饼，由小麦面粉、水和盐做成
- The effect of bioactive soybean powder on the wheat flour quality was studied. 摘要研究了活性大豆粉对小麦粉面团的流变学性质的影响。
- The spaghetti was made of common wheat flour,not of durum wheat flour. 结果认为，升高加工温度，可以降低挤压阻力；
- Sugar, Milk Fat , Bengal Gram Flour, Wheat Flour, Cardamom, Pistachio, Almond. 糖;乳脂、孟加拉克面粉、小麦粉、豆蔻、开心果、杏仁.
- Wheat flour, Rye ,Raisin,Cinnamon,Yeast, ,Salt, Without to bleach sugar. 主要成分:小麦面粉;裸麦;肉桂粉;葡萄乾天然酵母;天然海盐;未漂白二砂糖.
- When 5%-10% waxy wheat flour was added into the common flour, the quality of the steamed-bread improved significantly as the scores of the color, smell, outer shape, resilience increased greatly. 添加5%25-10%25的糯性小麦粉，可使馒头的色泽和香味得分提高，弹韧性和外观形状也有适度改善，综合得分增加。
- The carotenoid pigments of wheat flour are bleached by the addition of enzyme-active soy flour. 小麦面粉中的类胡萝卜素会由于添加具有酶活性的大豆粉的作用而褪色。
- Thus the basic ingredients of the nutritional flour and the theoretical basis to fortify wheat flour are provided. 最终确定了营养面粉的基本配方，为面粉的强化提供了理论依据。
