本研究为优质面包小麦国产化提供了依据。
Its flour quality was as good as import wheat flour quality.
研究了面包小麦各组织器官干物质、组织氮和组织果糖的动态分布。
The dynamic accumulation of dry matter, tissue nitrogen and fructan in vegetative parts of bread wheat were studied.
优质面包小麦品种开花后各时期的籽粒蛋白质含量普遍高于中筋小麦，但不同时期、不同年份差异较大。
During grain filling, the protein content of strong-gluten wheat was higher than that of medium-gluten wheat, and influenced greatly by filling stage and environment.
记住那句古老的谚语：“坏小麦总做坏面包！”
Remember the old proverb which says, "Bad wheat always makes poor bread!"
那些谷类(小麦面包，全麦等等)中的纤维最为有效，其次是水果和蔬菜中的纤维。
These are fiber from grain sources (wheat bread, whole grains, etc.) that would be most beneficial, followed by fiber consumed in fruits and vegetables.
选择少量面条和由粗颗粒小麦制作的面包是很好的第二步。
Choosing small portions of pasta and bread made fromcoarsely ground wheat is a good second step.
一定要确保面包原料表上写的是“100%全麦面粉”，因为那些仅仅标着原料为“小麦”的，往往是用精制白面粉和全麦面粉混合着烘焙而成，含的纤维素就少了。
Make sure the ingredients list "100% whole-wheat flour." Breads simply labeled "wheat" are usually made with a mixture of enriched white flour and whole-wheat flour and have less fiber.
不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.
这些遗传材料是我们的粮食作物、面包、咖喱饭、玉米饼和古斯·古斯(硬质小麦饭)的基础。
These genetic materials are at the base of our food crops, our breads, our curries, our tortillas and our couscous.
但是在晚上吃一到两片的土鸡肉和小麦面包会帮助你的整晚的睡眠更加舒服。
But one to two slices of Turkey meat with wheat bread in the evening will be able to help making your sleep more comfortable at night.
素食主义者一定要吃多种全谷类食品比如全麦面包，意大利通心粉，墨西哥面饼，糙米，小麦片和藜麦。
Vegetarians should be sure to eat a variety of whole grains such as whole wheat bread, pasta and tortillas, brown rice, bulgur, and quinoa.
烤饼是从苏格兰流传而来的英国小吃，与小麦、大麦或燕麦烤制的面包有几分相像。
Scones are a British snack of Scottish origin, similar to a quickbread made of wheat, barley or oatmeal.
当今世界到处种植作面包原料用的小麦。
Now, wheat which furnishes the material for bread is grown all over the world.
爱沙尼亚早餐---小麦面包上涂凝乳，就是当地的“奶酪吐司”。
An Estonian breakfast – curd cheese on a wheat bloomer – known locally as ‘cheese on toast’.
小麦面粉是制作面包的主要原料，它大体可分为高蛋白质面粉(蛋白质含量超过11%)，中量蛋白质面粉(蛋白质含量8 ~ 11%)和低蛋白质面粉(蛋白质含量低于8%)。
Wheat flour, the main raw material for bread may broadly be classified into high protein protein over 11%, medium protein flour protein 8-11% and low protein flour protein below 8%.
小麦面包(纯麦面包)。
肉松面包是用小麦粉做的，翼果从字面上的意思是芒果的本质。
Pooris are fried, puffy breads made from wheat flour; aamras literally means mango essence.
但正如我们今天所知道的，比起用完整的小麦胚芽做成的面包，用精白面粉做成的面包所含的天然矿物质和维生素就所剩无几了。
But as we now know, refined white flour contains very little of the natural minerals and vitamins that bread made using the whole wheatgerm does.
例如小麦的成本仅占一条面包总成本的5%。
Wheat, for instance, accounts for only about 5% of the cost of an average loaf of bread.
家禽养殖场、温室大棚、小麦加工厂和面包厂将保证食物的自给自足。
Food wise, it will be totally self-sufficient with fish and poultry farms, greenhouses, a wheat processing factory and bakeries.
瑞典研究者发现，吃黑麦面包作为早餐比吃小麦面包的人，在早餐后8小时，饥饿感要轻。主要是因为黑麦丰富的纤维含量及对血糖影响很小。
Swedish researchers found that rye eaters were more full 8 hours after breakfast than wheat-bread eaters, thanks to rye's high fiber content and minimal effect on blood sugar.
选择黑麦面包(不是小麦)作为早餐。
尝试放一些腐殖酸在小麦皮塔面包上。
就面包店而言，面粉厂不再向它们提供面粉，因为面粉厂的小麦也都用完了。
As far as the bakeries are concerned, they are no longer getting supplied with flour from the mills because the mills have run out of wheat.
这种面包是用小麦做的。
这种面包是由小麦做的。
无论您喜欢小麦面包，白面包或另一种类型的面包，根据环境的湿度，在室温下，如果面包密封在其原来的包装里，它的保质期可长达四天。
Whether you prefer wheat, white, or another type of bread, it will stay fresh for up to 4 days at room temperature — depending on humidity — if sealed in its original wrapping.
无论您喜欢小麦面包，白面包或另一种类型的面包，根据环境的湿度，在室温下，如果面包密封在其原来的包装里，它的保质期可长达四天。
Whether you prefer wheat, white, or another type of bread, it will stay fresh for up to 4 days at room temperature — depending on humidity — if sealed in its original wrapping.
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