Moon cakes fall in love with steamed bread, desperately pursue, to attain the steamed bread from;
月饼爱上馒头，拼命追求，馒头誓死不从；
This afternoon, also went has eaten the sushi. Has eaten the steamed bread fish food. The flavor is good.
今天下午还去了吃寿司，吃了馒鱼饭，好吃！
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。
By changing the steam pressure and The Times of steaming at the time of the steaming, to make the steamed bread respectively, and mensurate the whiteness.
通过改变汽蒸时的蒸汽压力和汽蒸时间，然后用白度仪测馒头白度值，最终确定提高馒头白度的最佳汽蒸压力和汽蒸时间。
The paper research the relationship between the soft measure instrument and TPA, according to the result of the hardness and springiness of the steamed bread.
通过使用自制柔软度仪测定馒头的硬度、弹性，确定柔软度仪与TPA测定值关系。
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。
Actually it is a wonderful combination of the two foods: Dried juice meat, steamed white bread.
其实这是一个奇妙的组合的两种食物：干汁肉，蒸白面包。
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。
Spicy pepper and tomato juice is easy to splash, which is why everything needs to use the small steamed bread dipped in ate.
香辣的辣椒番茄汁水容易飞溅，这就是为什么所有东西都需要用小馒头蘸着吃了。
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。
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。
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。
The bread, biscuit, macaroni, steamed bread, dumpling and other food are all favorable by people, also they are main food in many country.
由小麦生产的面包，饼干，通心粉，馒头，饺子等食品被人们所喜爱，也是很多国家人民的主要食品之一。
". 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 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。
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。
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。
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