Steamed lamb, mutton, Pita Bread Soaked in Lamb Soup, mutton powder soup, stew lamb, mutton, spicy fried chicken, Roasted Chicken, roast beef, sheep offal, all taste delicious, with one.
蒸羊羔肉、手抓羊肉、羊肉泡馍、羊肉粉汤、黄焖羊肉、羊肉串、辣子炒鸡、烧鸡、烧牛肉、羊杂碎等，无不味道鲜美，各具一格。
When the refined Konjak powder was used to make bread, the effects were determined by testing the special volume and total quality score.
在面包制作时添加魔芋精粉，通过测定面包的比容，对面包的品质进行综合评分，确定魔芋精粉对面包质量的影响。
And the celery powder could be easy to digest, delay the aging speed and enhance the quality of bread.
添加芹菜粉后的面包易于消化吸收，可以延缓面包的老化速度，提高面包的品质。
Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
A bread made with a leavening agent, such as baking powder, that expands during baking and requires no leavening period beforehand.
一种用发酵剂制成的面包，如焙粉，在烘烤中膨胀而不需要预先发酵一段时间。
Steamed bread added Chestnut powder had bigger volume, softer texture and special taste.
添加了板栗粉的馒头，体积大，质地松软，有一定的特殊口感。
Bread added chestnut powder had smaller volume, inside color Browning and no chestnut powder flavor, but its inner texture became softer.
添加了板栗粉的面包，体积较小，内部有褐变，无板栗香味，但组织比较细腻。
The name muffin is given to two types of breadstuffs, one a yeast-leavened item, and the other a "quick" bread raised with baking powder or baking soda.
（又译松饼，玛芬面包或英式小松糕）主要指两种以面包为原料的食品，一种用酵母发酵而成；另一种更为“快速”的方法是用烘烤粉或者烘烤苏打对面包进行处理而制成。
We could add it to candies, chocolate, fruit jar, Jelly, cakes, bread, coffee, powder drinks and so on.
可添加到糖果、巧克力、果浆、果冻、面糕、蛋糕、面包、咖啡伴侣、粉末饮料等食品中。
We mainly provide the equipments such as aquatic product processing machine, bread powder processing machine and convenience food processing machine.
主要提供水产品加工、面包粉加工及方便调理食品加工设备。
Special flour series: Bread powder, cakes and pastriespowder, biscuit powder, moon cake powder, stuffed dumpling powder and so on.
专用粉系列：面包粉、糕点粉、饼干粉、月饼粉、饺子粉等。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.
用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。
Note: This formula viscosity was already moderate, does not need to add sticks the powder or the bread flour increases the viscosity.
注：此配方黏度已经适中，不必加粘粉或面粉增加黏度。
According to the experimental product derived from its X-ray powder diffraction peak curve bread is amorphous, glycine template no diffraction peak of copper.
根据实验所得的产物其x -射线粉末衍射曲线呈馒头峰是非晶态，没有出现模板甘氨酸铜的衍射峰。
In addition, the amount of Iron and Zinc and Selenium in bread is increased greatly by proper addition of the wheat malt powder.
含铁、含锌与含硒的麦芽粉要分别按比例加入面包，面包中有机态的铁、锌、硒含量均大大提高。
In addition, the best processing technology for production of wheat malt powder bread was obtained by the orthogonal experiment…
通过正交实验得出了麦芽面包的最佳生产工艺条件。
In addition, the best processing technology for production of wheat malt powder bread was obtained by the orthogonal experiment…
通过正交实验得出了麦芽面包的最佳生产工艺条件。
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