馒头

一只苍蝇在馒头上面飞来飞去。

A fly was hovering above a steamed bun .

馒头已经有几千年的历史了。

Steamed bun has a history of thousands of years .

馒头太难吃了。

The steamed bread is not eatable .

把馒头在火上嘘一嘘。

Put the steamed bread over the fire for a while .

馒头凉了，縢一縢吧。

The steamed buns are cold ; let 's heat them up .

这一屉馒头欠火。

These buns haven 's been steamed long enough .

馒头很暄。

The steamed bread is very fluffy .

这屉馒头蒸得好暄腾。

How nice and soft this steamed bread is !

碱放少了，馒头就发酸。

Steamed bread will taste sour if there isn 't enough soda in the dough .

把凉馒头馏一馏。

Heat up the cold steamed bread .

把凉馒头回回笼。

Heat up the cold steamed buns .

刚出锅的馒头真热火

The steamed buns fresh from the steamer were nice and warm .

馒头餐试验和胰升糖素C肽刺激试验评价胰岛B细胞功能的比较

A comparison of the steamed bread meal test and glucagon-stimulation test in evaluating beta cell function

方法112例糖尿病病人连续2天分别进行馒头餐试验和胰升糖素C肽刺激试验。

Methods Steamed bread meal and glucagon-stimulation tests were carried out in 112 diabetic patients on two successive days .

MRI研究冷冻馒头微波复热过程水分的迁移变化

Studies of Water Mobility in Frozen Steamed Bread under Microwave Reheating Using Magnetic Resonance Imaging

低温脱脂豆粉与维生素C对改善馒头品质具有显著的协同改良作用，可作为良好的馒头品质复合改良剂。

The baking soybean flour mixed with vitamin C can be a good complex improver to promote the quality of steamed bread remarkably .

最后，利用MRI技术研究冷冻馒头微波复热过程水分的变化迁移情况。

The last specific research aim was to study water mobility in frozen steamed bread during microwave reheating using MRI technique .

分别进行了醒发时间、轧面次数、蒸烤时间及温度、和面时间、面团pH值5个因素对蒸烤馒头品质影响的单因素实验。

Factors affecting the quality of steamed and baked bread , are the ferment time , kneading time , steaming and baking temperature and time .

HACCP在冷冻馒头生产中的应用

Application of HACCP in frozen steamed bread production

《无极》vs.《馒头》：大众传播功能主义学的解读

" Promise " vs. " Steamed Bread ": An Explanation from Mass Communication Functionalism

利用NMR和MRI技术重点探讨馒头加工过程、贮藏过程和冷冻复热过程对其品质的影响。

The mainly objectives were to discuss the influences of dough making , storage and freezing-reheated processes on the quality of steamed bread products .

HMW-GS与北方手工馒头加工品质关系的研究

Relationship between HMW-GS and Making Quality of Northern Style Hand-made Steamed Bread

方法：54例糖尿病患者行馒头餐试验测定空腹1h、2h血C肽，同时进行24h尿C肽测定。

Methods Fifty four patients with diabetes mellitus received standard breakfast test to determined serum C peptide at fasting , 1 hour , 2 hour and 24 hour respectively .

其中，GMP含量、膨胀势、峰值时间、糊化温度与馒头品质的关系尚未见报道。

We firstly studied the relation between GMP content , swelling power , peak time and pasting temperature time and steamed bread quality .

在不同亚基组合中，（1,7+8,2+12）和（N，7+8,2+12）适于制作优质手工馒头；

For different subunit combinations , ( 1 , 7 + 8 , 2 + 12 ) and ( N , 7 + 8 , 2 + 12 ) are suitable for making high-quality of hand-made steamed bread ;

（1,7+9,5+10）和（N，14+15,2+12）不适宜制作优质手工馒头。

And ( 1 , 7 + 9 , 5 + 10 ) and ( N , 14 + 15 , 2 + 12 ) are not suitable for making high-quality of hand-made steamed bread ( Table 4 ) .

通过感官评价和（TPA）质地剖面分析分析来比较酵头发酵馒头和工厂化生产馒头的品质差别。

The qualities of Jiaotou fermented CSB and that of commercially produced ones were compared by sensory analysis and texture profile analysis ( TPA ) .

以我国小麦主产区的201份小麦样品为材料，研究小麦粉馒头品尝评分与物性测试仪的TPA测试指标之间的关系，探讨TPA测试在评价小麦粉馒头加工品质中的应用。

More than 200 wheat samples were used to study the relationship of sensory score of steamed bread with TPA test data obtained by textural analyser .

馒头回复值变化速率常数KR与小麦粉蛋白质品质呈显著正相关，与馒头比容、小麦粉淀粉品质没有相关性。

KR had a significant positive correlation with the wheat protein quality , and had no correlation with the specific volume and wheat starch quality .

两组疗程均为4～6个月，治疗前后进行标准馒头餐试验，并计算外周胰岛素敏感度（SI）、胰岛素释放率（IRG）及胰岛素敏感性指数。

Before and after treatment standard steamed bread meal test was performed to measure the insulin peripheral sensitivity , insulin release to glucose and insulin sensitivity index .