发酵面团

长时间发酵面团的pH值下降较大。

Long time dough pH decreases greatly . 2 .

制作夫卡出面包，按照上述说明揉制与发酵面团。

For Focaccio Bread , follow the directions above for kneading and rising the dough .

烤制发酵面团的装饰性可食用的皮，用来填塞其他食品，如奶油肉馅、海鲜、蔬菜或水果。

A decorative , edible shell of baked puff pastry that is made to be filled with other food , such as creamed meat , seafood , vegetables , or fruit .

前言：水在发酵面团中用量仅次于面粉，其作用举足轻重：面团中面筋的形成、淀粉的膨胀糊化离不开水；

Water is next to flour in quantity in fermentative dough , but plays a decisive role in function : the formation of gluten in dough , the paste forming of starch can not be done without water ;

结果表明，从自然发酵面团中分离得到的菌种产酸效果优于直投式酵母菌，分离得到的乳酸菌和酵母菌最佳配比为1∶21∶3。

The result is that the separated germ from the nature ferment regiment is better than the throw type yeast fungus , and the best result about the lactobacillus and the yeast fungus is 1 ∶ 21 ∶ 3 .

通过比较发酵面团的产气量和膨发状态及馒头感官评分和质构参数，发现不同酵母发酵时面团发酵性能和馒头品质不同。

Through comparing gas production and leavening state of dough , and sensory evaluation scores and texture parameter of Mantou , the result shows that the fermentation property of dough and quality of Mantou fermented by different yeasts were different .

馒头是由中国人发明、发展的一类发酵面团汽蒸食品，具有鲜明的民族文化特色，但尚未完全实现工业化、现代化。

Chinese steamed breads ( CSB ) as a kind of steaming fermented foods with distinct Chinese culture characteristics have been invented and improved by Chinese for about 2300 years . However , up to now , it has not reached the level of industrialization and modernization .

AFLP技术对发酵酸面团中乳酸菌多态性的研究

Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods

酵母菌对自然发酵酸面团面包中风味物质影响的研究

Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads

（英国）扁平的蛋糕，由发酵的面团掺葡萄干制成，通常烘烤后涂上黄油吃。

( Britain ) flat cake made from a raised dough with raisins usually eaten toasted and buttered .

炭火的热力，让坚硬的豆腐迅速膨胀，这很容易让人联想到发酵的面团。

The tough tofu quickly inflates in the heat of charcoal fire . It reminds people of fermented flour .

百姓便把没有发酵的面团和面盆包在外衣内，背在肩上。

The people therefore took dough before it was leavened : and tying it in their cloaks , put it on their shoulders .

对面包发酵过程中面团中的酵母菌、还原糖、水分活度及pH值的变化情况进行了分析测定，并对引起还原糖、水分活度、pH值的变化原因进行了探讨。

In this paper , the variety of yeast number , deoxidize sugar , water activation and pH value of dough during bread fermentation was investigated , and the reasons of the variety were discussed .

本文研究了萌发6d的玉米粉对乳酸发酵和面包面团发酵的影响。

The effects of the geminated corn flour ( germination for 6 days ) on the lactic acid fermentation and dough fermentation were studied .

试验结果表明，采用发酵0.5h内面团的产气量（mL）作为面包酵母发酵力的指标，能较好地反映面包酵母产品的质量；

The results showed it could reflect baker 's yeast quality better if gas production amount ( mL ) of dough during the first 0.5h was used as the index of baker 's yeast fermentation ability .

乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究

Study on Freeze-drying , Fermentation and Baking Properties of Oat Sour

发酵过程的面团由滑槽传送，并由本机进行成形。

Mixed dough is weighed and cut by this machine .

用少量含有发酵粉的面团发酵的。

Leavened with a small amount of fermented dough .

要做一个真正的墨西哥油炸玉米饼，首先要有发酵好的玉米面团。

A real Mexican quesadilla starts with that freshly ground corn masa .

当面团多次发酵膨胀，将面团移出用手捏制。

When dough has risen several times , remove and knead one last time by hand .