2008年6月20日星期五

面包是如何烤制的

Please copy/paste the following text to properly cite this How Stuff Works article:请复制/粘贴以下文本妥善举,这是如何的东西工程文章:

Brain, Marshall. "How Bread Works." 01 April 2000. HowStuffWorks.com.脑,马歇尔" ,如何面包工程。 " 2000年4月1日。 howstuffworks.com<http://recipes.howstuffworks.com/bread.htm> 20 July 2008. <http://recipes.howstuffworks.com/bread.htm> 2008年7月20日。



Flour and yeast are two main ingredients in bread. See more bread pictures .面粉和酵母是两个主要成分的面包。看到更多的面包的图片
You probably eat bread every day.你大概吃面包,每天都有。You may even know how to make your own bread.你甚至可以知道如何使自己的面包。But have you ever thought about bread as a technology ?但您可曾想过约面包作为一个技术呢?

Why do we have bread?为什么我们的面包?That's a great place to start.这是一个伟大的地方开始。We could just as easily munch on dry wheat kernels instead.我们可以一样容易蒙克的干小麦籽粒代替。Or we could grind the wheat into flour, mix the flour with water and eat it as a wet mush.或者我们可以磨小麦到面粉,混合面粉与水和吃它作为湿糊状。Or we could pour the mush out on a table and dry the mush into thin brittle sheets.或者我们可以倒入糊状列于一表,并干燥成糊状薄脆性表。But we don't do that, mainly because bread tastes a lot better, and it also works a lot better for sandwiches.但我们不这样做,主要是因为面包的口味好多了,它也有很多工程,更好地为三明治。Bread is moist (not wet like mush or dry like dried mush), soft (unlike wheat kernels), spongy and delicious.面包是潮湿的(不湿一样,糊状或干像干糊状) ,软(不像小麦籽粒) ,海绵和好吃。Bread is a bio-chemical technology for turning wheat flour into something tasty!面包是一种生化技术把小麦面粉到的东西好吃!

In this article, we will examine the technology of bread in detail.在这篇文章中,我们会研究技术的面包,详细。

Search for Bread at Alibaba - the world's largest online base of suppliers and importers.搜索面包在阿里巴巴-世界上最大的网上基地的供应商和进口商。



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