黑麦面粉

全部或部分使用黑麦面粉做成的各种各样的面包。

Any of various breads made entirely or partly with rye flour .

添加剂对黑麦面粉焙烤特性的影晌

Influence of Additives on Baking Properties of Rye Flour

（犹太烹制法）黑麦面粉做成的面包；常含有香菜籽。

( Jewish cookery ) bread made with rye flour ; usually contains caraway seeds .

粗糙的黑麦面粉做成的面包。

Bread made of coarse rye flour .

潮湿的、芬芳的、酵母发酵的面包，由黑麦面粉加糖密和桔皮制成。

A moist aromatic yeast-raised bread made with rye flour and molasses and orange rind .

黑麦面粉经常需要改善其结合水的能力。基于这个目的，可添加1%～2%的预糊化的面粉。

Rye flour often requires an improved water binding capacity . For this purpose , 2 % - 4 % of pregelatinized-flour is added .

地瓜生粉培养高产酵母菌诱变条件的实验研究潮湿的、芬芳的、酵母发酵的面包，由黑麦面粉加糖密和桔皮制成。

Study on Mutation Conditions of High Alcohol-producing Yeast Fermenting Sweet Potato Meal Medium a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind .

以黑甜玉米粉用量为100%计，其它原料用量为，水30%、黑麦面粉30%、黄玉米粉10%、马铃薯淀粉7%及甘薯淀粉4%。

The optimal ratio of the raw material is : corn flour 100 % , water 30 % , rye flour 30 % , yellow corn flour 30 % , patato starch 7 % and sweet potato starch 4 % .