bread fermentation

基本解釋

Is lovelorn is similar to the bread flour the fermentation, only is the steamed bun which lets distil off better soft is more delicious.
失戀如同面粉的發(fā)酵，只是讓蒸出的饃饃更好松軟更可口。
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The paper primarily discussed the changes of yeast, lactic acid bacteria, acetic acid bacteria, coliform during steamed bread dough fermentation.
探討?zhàn)z頭面團(tuán)長(zhǎng)時(shí)間發(fā)酵過程中的酵母菌、醋酸茵、乳酸菌、大腸桿菌等微生物的變化。
The waste yeast was also used for bread fermentation test and the product bread had the properties of loose and soft bread body, even pore size, not sticking and slight hops aroma.
用作面包發(fā)酵試驗(yàn)，產(chǎn)品結(jié)構(gòu)疏松，質(zhì)地柔軟，孔隙大小均一，不粘牙，略有酒花香。