食品專業(yè)英語(yǔ) LESSON 12 An Important And Most Acceptable Food

食品專業(yè)英語(yǔ) LESSON 12 An Important And Most Acceptable Food

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Itishardlynecessarytostresstheimportanceofbreadasanarticleoffood.Itisnotonlyconsumedinallcountriesoftheworld,butitisalsothemostacceptableformoffoodthere.Maurizioinhisbock"GrainFoods"referstobreadastheemblemofthehighestdegreeofculture,andgivesaninterestingaccountoftbedevelopmentofbreadfromthepointofviewofculturalhistory.Now,wheatwhichfurnishesthematerialforbreadisgrownallovertheworld.Dependingonthedegreeofcultureachieved,theformgiventothefoodpreparedfromwheatalsovariesgreatly.Buthistorydemonstratesthatinanycountrywhichaimsatculturaladvancement,thefinalfoodformarrivedat,Isbread.????Itisinviewoftheforegoingthatanaccountbasbeenattemptedhereoftheplanforacottagescalebakery.Therearemanykindsofbreadpeculiartotherespectivecountries.Forexample,thereareFrench,Russian,German.Britishandotherbread,eachofwhichhasitsowncharacteristicsinmaterials,methodsofmakingandtastes.????Breadisboundtobecomemorepopularthroughouttheworld.?????RawMaterialForBread?????WheatFlourWheatflour,themainrawmaterialforbreadmaybroadlybeclassifiedintohighprotein(proteinover11%,mediumproteinflour(protein8-11%)andlowproteinflour(proteinbelow8%).Flourwhichcontainsproteinswhenmoistenedandbeaten,formgluten,which?????iselasticandsohelpstoholdtheairandcarbondioxideinthemixtureandmake

1itlight.Inbreadmakingtheglutenisdevelopedbykneadingtoformastrongnetworkwhichsetsonbaking.Differentwheatshavevaryingamountsofglutenbutplainflouronthemarketcanbeusedforbreadmaking,cakesandbiscuits.????Wholemealflourcanbeusedforbreadmakingbutcakesandpasterywillbecoal-seintexturedarkincolour.????Generallyspeaking,highProteinflourisusedasabasewithmediumandlowproteinfloulmixedinappropriateamounts.?yeast?????Therearetwokindsofyeast…rawanddryyeast.Itisconvenienttousedryyeastbecauseitshandlingissimpleanditspreservationeasy.?????Itisimportanttorememberthat:?????(a)approximatelyhalfasmuchdriedyeastasfreshisrequiredinany??????recipe.?????(b)reconstitutionisnecessarybeforeusingdriedyeast.Thisisdonebysoakingtheyeastinlukewarmwater(85℉)containing1/2ozsugarto1/2pintwaterthewaterandsugarusedforreconstitutionshouldbesubstracted??fromthequantitiesgivenintherecipe.Sugarcanbeomitted,buttheprovingismorenecessarythanwithfreshyeast.

2?????Yeast??isalivingplantwhichrequireswarmth(80-85"F),foodandliquidsothatitcanliveandreproduceTheIngredientsandutensilsusedinbreadmakingandtheatmosphereinwhichthebreadisprovedmust,therefore,belukewarm;suddencoolinghingersgrowthandanythinghotwillkillyeastbeforeithashadtimetomultiply.?OtherMaterialsCarbondioxideisproducedincookeryinthefollowingways:…(a)Byusingbicarbonateofsodawithsomethingcontainingacid,suchas???????creamoftartar,syruportreacle,orsourmilkinforexample.ginger?????????breadandsodacakerecipes;????(b)Byaddingbakingpowderthisconsistsofanalkaliandanacid,and?????????iscapableofproducingacertainamountofcarbondioxide.Thisisthe?????????mostaccuratemethodofraisingmixtures.Allpowdersshouldbekept?????????inairtightjarsortinsastheyquicklydeteriorateifallowedtobecome?????????damp.?????(c)Byusingyeastwhichfeedsonthesugarinmixturesandproducescarbondioxide.Yeastisusedinbreakmaking.

3?????Asforwater,thereisnoproblemgenerally,ifcitywaterisavailable.However.inthecaseofdrawingwaterfromwell,hardwaterisnotdesirable.Waterwith5-8pHisbest.?????Asforthematerialsforpackaging,somecountriesareusingpolyethylene.Butmanyusewaxpaperorgreaseproofpaper.ProcessDescription??????Theplanttomanufacturebreadsinvolvesthefollowingsequenceofoperation;l.AirSifterwithPneumaticConveyor?????Flourshouldflowintotheairsiftertobesiftedandtoeliminateobstructionsandisconveyedtothehopperofthemixerbythepneumaticconveyor.2.Mixing?????Doughismadefromflourandsuchmaterialsasyeast.sugar,salt.jot,yeastfoodetc.Thistypeofmixerhastwostepsofspeed.lowandhigh.Formassproduction,ahighspeedhorizontalmixerwillbesuitable.Thedoughisfermentedintheroomfor2to4hrs.andagainmixedatthisstage.3.DoughDivider?????MixeddoughIsweighedandcutbythismachine.4.Rounder

4?????Theweighedandcutdoughpiecesarecarriedbytheconveyorbeltofthedoughdividerandisroundedwiththismachine.5.ProoferMachine?????Roundeddoughpiecesarefermentedinthismachineunderanidealcondition,andtheseareconveyedbyabucketconveyortobefermentedforabout15minutes.6.MouldingMachine?????Fermenteddoughpiecesaretransferredbyshooterandmouldedbythismachine.7.SecondFermentationRoom?????Easeddoughpiecesonracksarecarriedintothisroomwhichhasatemperatureof38-40℃andhumidityof80-85℃percent.8.Oven?????Fermenteddoughpiecesarebakedbythismachine.9.CoolingConveyor?????BakedproductsareconveyedbythismachineandtheyarecooledduringConveying.IO.Slicer&Wrapper????Cooledproductsareslicedandwrappedautomatically.????????????????????ManufacturingCharacteristicsofBread

5???Breadisproductsbymakingadoughfromwheatflourandaeratingthiswithcarbondioxideproducedbyyeastfermentation.Saltisincludedinthedoughbecauseitregulatestherateoffermentation,toughensthegluten,andpreventsthebreadfrombeinginsipidintaste.???Theproportionofwaterneedtomakethedoughvarieswiththenatureoftheflourbutusuallyitisintheregionof15gallonsper280lbs.offlour.???Theproportionofsaltusedalsovariesbutitiscommonpracticetouseabout5lbs.per280lbs.offlour.???TheProportionofyeastneededdependsupontheproposeddurationoftheFermentationandcanbecalculatedapproximatelybydividing12bythenumberofhoursthatwillelapsebetweenthemixingofthedoughandtheplacingofthedoughintheoven.?????Thewaterneedtomakethedoughisbroughttoatemperaturethatwillgivethefinisheddoughatemperatureof75to80"F,theexacttemperaturerequireddependingupontheproposedlengthofthefermentation.Thenecessarywatertemperaturecanbearrivedatbysubstractingthetemperatureoftheflourfromtwicethedesireddoughtemperature.?????Whenbreadistobemadebywhatisknownasthestraightdoughsystem,therequiredproportionsofflour,yeast,salt,waterandanyotherdoughingredients,

6suchasfat,sugar,breadimprovers,aremixedtogetheruntilahomogeneousdoughisobtainedandthisisthencoveredoverandallowedtofermentinbulk.Whenaboutthreequartersoftheproposedbulkfermentationtimehaspassedthedoughisverythoroughlykneadedor'Knockedback',soastoexpelmuchofthegasandtotightenupthedough.Itisthencoveredoncemoreandallowedtocompleteitsbulkfermentation.?????Atthecompletionofthebulkfermentation,thedoughisdividedintopiecesoftherequiredweight,anoperationknownas‘scaling’andeachofthesepiecesismouldedintoaball.Afterashortperiodinwhichtheycanrecoverfromtheactionofthescalingandroundingup,thedoughpiecesaremouldedintotheshaperequiredforthetypeofbreadthatistobemade.????Thesefinallymouldeddoughpiecesareplacedinbakingtinsandalloweda?fermentationperiod,whichisknownas"finalproof"sothattheycanbecomeoncemoreinflatedwithgas.sincemuchoftheoldgashadbeenexpelledduringthemouldingoperation.Theprovingperiodnormallyoccupiesfrom25to40minutes.accordingtothetypeofbreadbeingmade.?????Attheendofthisfinalproofthetinscontainingthedoughpiecesareplacedintheovenandbaked,Thebakingtemperatureis450to500℉,andtbebakingtimefrom40to50minutes.?第十二課一種最受歡迎的重要食品

7?????面包在食品中的重要地位毋需強(qiáng)調(diào)。不僅全世界所有的國(guó)家消費(fèi)面包,而且也是那里最受歡迎的食物形式。莫里齊奧在他的《谷物食品》一書中把面包比作人類高度文明的象征,并且從文明史的角度饒有興趣地描述里面包的發(fā)展過(guò)程。????當(dāng)今世界到處種植作面包原料用的小麥。有小麥制成的食品,它所能具有的形式也因各地文明化程度的不同而有很大差異。但是,歷史證明,任何一個(gè)旨在文明進(jìn)步的國(guó)家,其最終能達(dá)到的食品形式便是面包。????按照上述的觀點(diǎn),我們?cè)谶@里嘗試對(duì)作坊規(guī)模面包房的制面包方法作一些說(shuō)明。??不同的國(guó)家都有她各自特有的許多種面包。例如,有法國(guó)式,俄羅斯式,德國(guó)式,英國(guó)式以及其他形式的面包,每種面包在原材料、制作方式和口味諸方面都有它本身的特點(diǎn)。????看來(lái),面包終將會(huì)在全世界范圍內(nèi)日益流行。??????面包的原料小麥面粉????小麥面粉是制作面包的主要原料,它大體可分為高蛋白質(zhì)面粉(蛋白質(zhì)含量超過(guò)11%),中量蛋白質(zhì)面粉(蛋白質(zhì)含量8~11%)和低蛋白質(zhì)面粉(蛋白質(zhì)含量低于8%)。????面粉中含有好幾種蛋白質(zhì),這些蛋白質(zhì)經(jīng)和加水?dāng)嚧蚝笮纬擅娼睢C娼钣袉涡?,從而有助于保持空氣和二氧化碳在混合料之中,使混合料變松。在面包制作過(guò)程中,面筋靠揉捏作用形成,構(gòu)成一定強(qiáng)度的網(wǎng)絡(luò),它在烘時(shí)固定下來(lái)。不同小麥的面筋含量不同,而市場(chǎng)上的普通面粉可以用來(lái)制作面包、蛋糕和餅干。????全麥面粉可以用來(lái)制作面包,但全麥面粉制的蛋糕和糕點(diǎn)質(zhì)地粗糙顏色暗。????一般來(lái)說(shuō),高蛋白質(zhì)面粉用作一種主要成分,并以適當(dāng)?shù)臄?shù)量混以中量蛋白質(zhì)面粉和低蛋白質(zhì)面粉。酵母

8????酵母有兩種:鮮酵母和干酵母。使用干酵母比較方便,因?yàn)樗A運(yùn)簡(jiǎn)便,也容易保藏。??以下兩點(diǎn)值得記?。????(a)在任何面包配方中,要求干酵母的用量多到約為鮮酵母的一半。????(b)干酵母在使用前必須復(fù)原。做法是:將酵母浸泡于(1/2盎司糖對(duì)1/2品脫水的)?????溫水(85°F);復(fù)原用的糖和水,其量應(yīng)當(dāng)從配方所給量中扣除.糖可以不加,但對(duì)干酵母進(jìn)行復(fù)水活化則比用鮮酵母時(shí)更有必要。????酵母是一種植物類生命體,需要溫?zé)?80~85°F)、養(yǎng)分和液體才會(huì)生存和繁殖。因此,面包制造上所用的配料和器具以及面包發(fā)酵所在的周圍氣體都必須是溫?zé)岬?;在酵母按時(shí)完成增殖之前,突然降溫會(huì)妨礙它生長(zhǎng),任何熱的東西又會(huì)殺死它。其他材料????在面包烤房里,二氧化碳的產(chǎn)生有以下幾條途徑:????(a)碳酸氫鈉于某些含酸物質(zhì)如酒石酸氫鉀、糖漿或糖蜜、或譬如象姜汁餅和蘇打餅配方中的酸乳等等一起使用。???(b)加入發(fā)粉(烘烤粉)。發(fā)粉由酸和堿組成,能產(chǎn)生一定量的二氧化碳。這是使混合面料帶氣鼓起最為準(zhǔn)確的方法。各種發(fā)粉如果讓其吸潮就會(huì)迅速變壞,所以都應(yīng)保存在密封的瓶子或鐵罐中。????(c)使用酵母。酵母以混合物中的糖為原料,并產(chǎn)生二氧化碳。面包制作中使用的是酵母。????至于說(shuō)水,如果有自來(lái)水,一般就不成問(wèn)題。但是,在使用地下井水的場(chǎng)合,若為硬水則不適合。pH5~8的水最適宜。????至于包裝材料,有些國(guó)家使用聚乙烯膜。但許多國(guó)家則使用蠟紙或防油紙。??????????????????????????????工藝過(guò)程說(shuō)明生存面包的設(shè)備涉及以下的操作程序:????1.帶氣力輸送系統(tǒng)的風(fēng)篩機(jī)

9????面粉流送,進(jìn)入風(fēng)篩機(jī),以除去有礙的物質(zhì),然后由氣力輸送系統(tǒng)送入混合機(jī)進(jìn)料斗。????2.混合面團(tuán)又面粉和酵母、糖、鹽、添加劑、酵母養(yǎng)料等物質(zhì)制成。這種混合機(jī)有低、高兩檔速度。對(duì)于大規(guī)模生產(chǎn),宜用高速臥式混合機(jī)。面團(tuán)在室內(nèi)發(fā)酵2~4小時(shí)后,仍在臺(tái)混合機(jī)上再次進(jìn)行混合。3.面團(tuán)分切機(jī)????將混合好的面團(tuán)過(guò)秤后由本機(jī)進(jìn)行分切.????4.面團(tuán)搓圓機(jī)????過(guò)秤和分切之后的面塊,有面團(tuán)分切機(jī)的輸送帶傳送,并由本機(jī)進(jìn)行搓圓.????5.面團(tuán)發(fā)酵機(jī)????搓圓后的面團(tuán)在本機(jī)內(nèi)于理想條件下進(jìn)行發(fā)酵,面團(tuán)由斗式升運(yùn)機(jī)傳送,收到約15分鐘的發(fā)酵作用.????6.面團(tuán)形成機(jī)????發(fā)酵過(guò)程的面團(tuán)由滑槽傳送,并由本機(jī)進(jìn)行成形.????7.二次發(fā)酵室????架子上已膨松的面團(tuán)被送往本發(fā)酵室,此室的溫度為38~40℃,濕度為80~85%.????8.面包烤爐????發(fā)酵好的面團(tuán)在此烤爐中進(jìn)行烘烤.????9.冷卻輸送機(jī)????烘烤后的產(chǎn)品由本機(jī)邊輸送邊冷卻.

10????10.切片機(jī)和包裝機(jī)????對(duì)冷卻后的產(chǎn)品進(jìn)行自動(dòng)切片和包裝.面包的生產(chǎn)特點(diǎn)???????面包的生產(chǎn)方法是先將小麥面粉制成面團(tuán),而后使此面團(tuán)充以由酵母產(chǎn)生的二氧化碳?xì)怏w。面團(tuán)中還摻進(jìn)了鹽,因?yàn)辂}可以調(diào)節(jié)發(fā)酵速率,韌化面筋,防止面包味道變淡。????制備面團(tuán)所需的用水比例跟著面粉的性質(zhì)而不同,但通常范圍是每280磅面粉為15加侖.????用鹽的配比也有差異,通常做法是每280磅面粉約用5磅鹽.????酵母的使用比例取決于設(shè)定發(fā)酵時(shí)間的長(zhǎng)短,并且可以粗略地按下法計(jì)算:將12除以面團(tuán)混合到面團(tuán)入爐兩者之間所經(jīng)過(guò)的小時(shí)數(shù)便得.????制造面團(tuán)由的水要加熱,使最終面團(tuán)的溫度在75~80°F之間,確切的水溫要求取決于設(shè)定的發(fā)酵時(shí)間.可將必要的面團(tuán)溫度乘2減去面粉的溫度便得這一必要的水溫.????當(dāng)采用所謂直接發(fā)酵面團(tuán)法制作面包時(shí),先將所需比例的面粉、酵母、鹽、水和其他面團(tuán)配料(如脂肪、糖、面包改良劑)一起混合,直至得到均勻一致的面團(tuán),然后將它遮蓋起來(lái),讓它整塊發(fā)酵.當(dāng)發(fā)酵進(jìn)行到預(yù)定大塊發(fā)酵時(shí)間的3/4時(shí),便對(duì)面團(tuán)進(jìn)行非常充分地揉捏,即揉緊發(fā)面使發(fā)過(guò)頭的回縮,如此驅(qū)走大量氣體,縮緊面團(tuán).然后再次遮蓋面團(tuán),讓其最后完成大塊發(fā)酵.????大塊發(fā)酵結(jié)束時(shí),將面團(tuán)分切成重量合乎要求的小面塊(此操作稱為"面塊定量"),然后每一面塊都經(jīng)模制成球形.經(jīng)過(guò)一個(gè)很短的時(shí)間(在此期間,面團(tuán)會(huì)從定量分切和搓圓的影響之后得到恢復(fù))之后,面塊再經(jīng)模制成合乎待制面包品種所要求的形狀.????將最后成形的面塊放在聽(tīng)型烤模(烤聽(tīng))中,讓其發(fā)酵一段時(shí)間,這稱為"最后發(fā)酵",這樣可使面塊再次充氣鼓起,因?yàn)槌尚尾僮鬟^(guò)程中曾驅(qū)走許多以前的氣體.此發(fā)酵階段通常需25~40分鐘,視待制面包的品種而定.

11最后發(fā)酵結(jié)束時(shí),將裝面塊的烤聽(tīng)進(jìn)爐烘烤.烘烤溫度為450~500°F,烘烤時(shí)間為40~50分鐘.?專業(yè)英語(yǔ)詞匯?Hardlynessary?幾乎沒(méi)有必要Referto…as…?將……比作……Giveaninterestingaccountof?饒有興趣地描述了……Setonbaking?這里on不是與動(dòng)詞set連接,?而是與后面baking連接成介詞短語(yǔ),表示:?在烘烤地時(shí)候。這里不及物動(dòng)詞set地意思表示面筋網(wǎng)絡(luò)地固定cottagescalebakery?作坊式規(guī)模的面包房plainflour??普通面粉beboundto??理應(yīng);必然;不得不theatmosphereinwhichthebreadisproved??atmosphere:大氣;氣圍;周圍氣體。及物動(dòng)詞prove使(面團(tuán))發(fā)起來(lái)。theatmosphere…proved:面包發(fā)酵所在的周圍氣體havehadtime??to(加動(dòng)詞原形)??已有充分時(shí)間進(jìn)行……;巳及時(shí)完成……?incookery??cookery:烹任方法;烹調(diào)技術(shù);烹調(diào)場(chǎng)所。而cook(烹調(diào))一詞含有食物多種加工操作(煮、蒸、烤、炸、燉、燒等熱處理操作)的意思。針對(duì)本文具體情況,可澤為

12在烤房里。bicarbonateofsodasoda?:碳酸鈉;碳酸氫鈾;氫氧化鉑;氧化鈉;(化合物中的)鈉。顯然這里的soda指鈉,故bicarbonate指碳酸氫鹽,即碳酸氫鈉。creamoftartar??酒石酸氫鐘bakingpowder??焙烤粉;發(fā)粉feedon…??以……為食;依靠……生產(chǎn);取……為養(yǎng)料citywater??城市給水;自來(lái)水a(chǎn)irsifterwithpneumaticconveyor??帶氣力輸送系統(tǒng)的風(fēng)篩機(jī)jot??添加劑easeddoughpieces??eased是動(dòng)詞ease(變松)的過(guò)去分詞。easeddoughpieces:已膨松的面塊rounder??面團(tuán)揉圓機(jī);面團(tuán)成圓機(jī)thestraightdoughsystem??直接發(fā)酵面團(tuán)制面包法breadimprover??面包改良劑fermentinbulk??整塊發(fā)酵;大容量發(fā)酵verythoroughly??kneaded?orknocked—back??knead:??(面團(tuán)的)捏和;揉捏;knock-back:(發(fā)面過(guò)頭后)揉緊回縮。整個(gè)詞組譯為非常充分地揉捏,即揉緊發(fā)面使發(fā)過(guò)頭的回縮

13scaling??稱量;定量bakingtin??烤聽(tīng);聽(tīng)型烤模finalproof??最后發(fā)酵,即面包工業(yè)上所謂醒發(fā)成型theprovingperiod??最后發(fā)酵階段;醒發(fā)階段proofermachine??proofer是面團(tuán)發(fā)酵(發(fā)起)設(shè)備的通稱,一般指發(fā)酵室,室內(nèi)空氣、溫度和相對(duì)濕度受控制,使處理以后的面團(tuán)再度充氣.便于以后入爐。Proofermachine是機(jī)式的面團(tuán)發(fā)酵設(shè)備,可稱之為面團(tuán)發(fā)酵機(jī),面塊是在裝輪子的架上在發(fā)酵室內(nèi)移動(dòng)的,大型現(xiàn)代化的設(shè)備,面塊是在帆布吊具或小聽(tīng)中移動(dòng)的。mouldingmachine?面團(tuán)成型機(jī)?專業(yè)英語(yǔ)難點(diǎn)??????1)??Dependineonthedegreeofcultureachieved,theformgiventothefoodpreparedfromwheatalsovariesgreatly。????theform是句子的主語(yǔ),giventothe…wheat是分詞短語(yǔ),作form的后置定語(yǔ)。其中分詞given的邏輯主語(yǔ)是世界各地人們,givento…意為:賦予…,使……具有。句子的謂語(yǔ)是varies。

14?????2)??Itisinviewoftheforegoingthatanaccounthasbeenatemptedhereoftheplanforacottagescalebakery。????It為形式主語(yǔ)(失行詞),真正主語(yǔ)是后面出at引導(dǎo)的主語(yǔ)從句。inviewof:??按照……的觀點(diǎn);考唁到……。beinriewof…:符合……的觀點(diǎn);是考慮到……的。修飾主語(yǔ)從句主語(yǔ)anaccount的介詞短語(yǔ)oftheplan…bakery因太長(zhǎng),故放在謂語(yǔ)的后面。?????3)Generallyspeaking,highproteinflourisusedasabasewith??mediumandlowproteinflourmixedinappropriateamounts.????本句中,Generallyspeaking是插入語(yǔ)。asabase…inappropriateamounts是as短語(yǔ)結(jié)構(gòu),作主語(yǔ)補(bǔ)足語(yǔ)。在這短語(yǔ)中,with引導(dǎo)的成份實(shí)際上是分詞短語(yǔ),作abase的盾置定語(yǔ)用。它的正常語(yǔ)序是mixedwithmediumandlowproteinflourinappropriateamounts。?????4)Afterashortperiodinwhichtheycanrecoverfromtheaction??ofthescalingandroundingup,thedoughpiecesaremouldedintothe??shaperequiredforthetypeofbreadthatistobemade.????inwkich引出的定語(yǔ)從句修飾介詞短語(yǔ)Afterashortperiod中的ashortperiod。此定語(yǔ)從句中的they指小面塊。謂語(yǔ)動(dòng)詞recover原意為恢復(fù),這里指面坯由于前幾道操作的影響產(chǎn)生的回縮,在所說(shuō)的短時(shí)間內(nèi)得到回復(fù),這在焙烤工業(yè)上稱為醒發(fā)。故有將doughrecovery譯為面團(tuán)醒發(fā)的。thedoughpieces是主句的主語(yǔ)。aremouldedinto…意為被模制成……。

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