The steamed bread is very fluffy.
馒头很暄。
The steamed bread has the advantages of good taste, enough elasticity, indehiscent appearance and no collapse;
本发明的生产 出来的馒头具有口感好、弹性足；表观不开裂；
The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.
且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
The steamed bread production technology and the present situation are discussed in this peper and the current problems of the steamed-dread industrialization is also proposed.
本文对馒头生产工艺和生产设备现状进行了分析，并提出了馒头生产工业化所面临的问题。
I have some steamed bread for my husband, who is working in the field. Here you are since you're monks.
小女子：我这里有一些馒头，准备送给在田里耕种的丈夫的，你们是出家人，就请先用吧。
The mother of Xiaohua prefers steamed bread made of maize flour.
小华的妈妈最喜欢吃玉米面做的馒头了。
Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.
从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。
In the north, steamed - wheat bread (man tou) and small meat dumplings were the preferred food.
在北方，蒸馒头和肉馅水饺是人皆喜爱的食物。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
Don't leave that steamed bread on the table, it will dry out.
不要把馒头放在桌子上，它会干硬的。
High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread.
膨胀势和RVA粘度参数高可以显著改善馒头的外观、结构和弹韧性，进而显著提高馒头的总分。
Also can spend the pagoda tree stoving, grind fine pink, mix into ferments into flour pink edible of epigenesis steamed bread.
也可将槐花烘干，研成细粉，掺入白面粉中发酵后成馒头食用。
This paper discusses the technological conditions and equipment and installation of the continuous production line for steamed bread which has now become a reality.
本文论述了馒头连续化生产线的工艺条件和设备装置，并实现了馒头连续化生产。
". Since the day from Beijing with more work, people, sweep the house, steamed bread, buy necessities and stick "f" word, stick New Year pictures, cut grilles, stick couplets."
从这一天开始，北京人更加忙活了，要祭灶，扫房子，蒸馒头，置办年货，贴“福”字，贴年画，剪窗花，贴对联。
I have been hungry for two days. The cold steamed bread is better than nothing. Anyway, beggars can't be choosers.
我饿了两天了。虽然只有一个冷馒头，也不错了。不管怎么说，饥不择食么。
The effects of oil and fat on the quality of steamed bread were studied.
本文研究了不同类型油脂对馒头品质及老化的影响。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
The last specific research aim was to study water mobility in frozen steamed bread during microwave reheating using MRI technique.
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 cook is baking steamed bread.
厨师正在烤馒头片。
Through study the changes of the microstructure of steamed-bread paste during pressing process, we found that it may be usefully applied in steamed-bread's produce.
通过观察轧面过程中馒头面团微观结构的变化，论证了其在馒头生产中潜在的应用价值。
This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。
The quick-frozen production technology of Chinese northern steamed bread was investigated by orthogonal array design and fuzzy comprehensive evaluation.
利用正交试验设计及模糊综合评价等方法对北方馒头的速冻生产工艺进行研究。
The staple food rich in carbohydrates: bread, steamed bread, Hanamaki, and so on.
富含碳水化合物的主食：面包、馒头、花卷等。
However, the soy oil had not significant effect on the quality of steamed bread.
而液体油(一级豆油)不能对馒头的品质起到改良作用。
However, the soy oil had not significant effect on the quality of steamed bread.
而液体油(一级豆油)不能对馒头的品质起到改良作用。
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