主食面包

本文对主食面包中加入米粉的生产技术作了一些初步探讨。

The processing technique of staple bread adding some rice-flour was initially studied .

从高精面粉、即发活性干酵母、鲜酵母为试验材料，采用快速发酵法、一次发酵法、二次发酵法和低温发酵法生产主食面包和点心面包。

High-gluten flour , instant active dry yeast and fresh yeast were used as baking ingredients for making toast and sweet bread by no-time dough method , straight dough method , sponge and dough method respectively .

利用均匀设计法，试验并比较了各种原辅料的不同用量对面团发酵特性的影响，确定采用种子面团低温发酵法制作主食面包及点心面包的正确配方。

Applying the uniform design method , the effects of the various ingredients with different quantities on the fermentation properties of the dough were tested and compared , so the appropriate formula of bread for principal food and refreshment through fermentation action with low temperature was determined .

不用说，身为西方人，我的主食是面包。

In this semester the westerner thinks Chest Orchestra is the best .

主食米粉面包生产技术研究

Study on the Processing Technique of Staple Rice-flour Bread

富含碳水化合物的主食：面包、馒头、花卷等。

The staple food rich in carbohydrates : bread , steamed bread , Hanamaki , and so on .