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- waxy rice flour dough 糯性粉團
- The production of flour dough is formed. 面皮是用面粉制作而成的。
- With the formula(40%water, 30%gel, 8.0%lard) from the orthogonal tests, the cracking in the dough of glutinous rice flour can be basically eliminated after cold storage. 采用正交試驗得出的配方為水分40%25、凝膠30%25、豬脂8.;0%25，速凍冷藏后糯米粉團表面基本能消除裂紋現象。
- Rice flour makes the cake less likely to crumble. 這種糕餅用米粉做不那么容易碎。
- Add water gradually into glutinous rice flour. 把清水慢慢加入糯米粉中。
- Optional staple foog：Rice、Flour ltaly、Mainz. 可選主食：白飯、意粉、茨條。
- Chung-Hua Liu. 2004. Effects of waxy rice flour and pregelatinized wheat flour on the dough property and quality of steam bread. Master Thesis, Dept of Agronomy, National Taiwan University. 劉仲華。2004。糯性米淀粉及預糊化處理對面團性質(zhì)及饅頭品質(zhì)之影響。臺灣大學(xué)農業(yè)化學(xué)所碩士論文。
- Cakes made from rice flour are a perfect teatime treat. 2. 圖1：吃臺閩式糯米糕，宜佐清茶。
- Glucose oxidase,as a good flour dough improver,was extensively applied to the flour products. 葡萄糖氧化酶作為一種優(yōu)良的面團改良劑被廣泛應用于面制品中。
- The deep-fried, crisp flat pieces of wheat flour dough made by my mother are delicious. 媽媽炸的排叉兒很好吃！
- Shaanxi Tongguan Tong of flour limited liability company mainly engaged in the processing of wheat, flour production of a special green flour dough. 陜西潼關(guān)潼合面粉有限責任公司主要從事小麥加工，生產(chǎn)各種面粉特一面粉綠色面粉。
- Itused to be made of millet flour, but now the material ismainly rice flour. 豆面糕原來(lái)以黃米面為其主要原料，現在大多改用江米面。
- The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour. 將大豆粉末磷脂添加到小麥粉中,研究其對小麥粉面團流變學(xué)特性和饅頭品質(zhì)的影響。
- Dust the mooncake mould (50-63 grams) and tap to remove excess rice flour. 灑些熟糯米粉在月餅模子內（大小50-63克），拍出多余的粉。
- Everyone in our village cooks rice flour mash when Spring Festival approaches. 每到過(guò)年的時(shí)候, 我們村家家戶(hù)戶(hù)都要蒸粉團。
- Chien-Sheng Tseng. 2001. Effects of microbial transglutamionase on modlifying the physicochemical properties of flour dough and its application in baking. Master Thesis, Dept of Agronomy, National Taiwan University. 曾見(jiàn)升。2001。微生物麩胺醯胺酸轉胺酶對面團物化性質(zhì)之改良與其在烘焙上之應用。臺灣大學(xué)農業(yè)化學(xué)所碩士論文。
- The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry. 利用差示掃描量熱儀和動(dòng)態(tài)流變儀對米粉和米淀粉體系的回生特性進(jìn)行了研究.
- Yuanxiao, round balls made of glutinous rice flour stuffed with sugar fillings, symbolize reunion. 元宵以糯米粉為皮，內裹糖餡，圓形，是“團圓”的象征。
- On this day, people eat yuanxiao, dumplings made of glutinous rice flour with sweet stuffings. 在這一天，人們要吃元宵。它外面是糯米，里面包有甜的餡。
- The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC. 利用動(dòng)態(tài)流變儀和差示掃描量熱儀等手段探討了浸泡發(fā)酵對米粉體系理化特性的影響。
