sourdough

noun

1. 酸面团；发面面包
   dough (= a mixture of flour, fat and water) that is left to ferment so that it has a sour taste, used for making bread; bread made with this dough

1. During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
   非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
2. Any more sourdough bread for you gentlemen?
   你们要再来点酵母面包么？
3. Tufei sourdough breads are cultivated in traditional French style with two major types, sourdough rye and pain au levain.
   全部土匪天然酵母面包均以法式方法滋养，分为裸麦及小麦两大类。
4. It's acetic acid, the sour-tasting compound that gives that characteristic tang to vinegar, pickles, and sourdough bread.
   是醋酸，这种酸味的化合物为醋、酸菜以及酵母面包提供特有的强烈味道。
5. He accepts a land deed as payment from one poor sourdough.
   他接受一个可怜的拓荒者以地契做为支付手段。
6. A crusty sourdough bread often baked in long slender tapered loaves or baguettes.
   有硬壳的酵母面包，常烘焙成细长的锥形或长方形。
7. I saw you make a spinach dip in a ioaf of sourdough bread once.
   我看见过你有一次吃芹菜和酵母面包。
8. Study on Improvement of Cryopreservation of Lactic Acid Bacteria in Frozen Sourdough Starters during Freezing and Frozen-Storage
   提高冷冻酸面团中乳酸菌抗冻性的研究
9. Generating of Knowledge Sourdough in the Model of Knowledge Convening& Fermenting
   融知-发酵模型中知识菌株的产生
10. The research built a foundation for the development of frozen sourdough production.
    本研究为冷冻酸面团的生产打下了理论基础。
11. Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods
    AFLP技术对发酵酸面团中乳酸菌多态性的研究
12. Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads
    酵母菌对自然发酵酸面团面包中风味物质影响的研究
13. Influences of Sourdough on Quality of Wheat and Soy-residual Breads
    酸性面团对普通面包和豆渣面包品质的影响
14. Sensory evaluation also showed oat sourdough bread was accepted by consumers.
    感官评定结果显示，燕麦酸面团面包为消费者所喜爱。
15. The results showed that sourdough improved the gas retention capacity and increased the bread specific volume.
    结果表明，酸面团可以提高面团的持气率，改善面团的持气性，增大面包的比容。
16. Some flavor compounds or flavor precursors were lost during freeze drying. Comparing with the other samples, oat sourdough bread owned some unique flavor compounds.
    冻干过程中会丧失一些风味物质或风味前体物质，与燕麦酸面团冻干粉面包相比，燕麦酸面团面包中含有一些独有风味物质。
17. TPA parameters showed that the quality of oat sourdough bread was better than common oat bread.
    从全质构各参数值可看出，与普通燕麦面包相比，燕麦酸面团面包具有更优的品质。
18. Trehalose was protective on LAB in freeze-dried LAB sourdough starters.
    海藻糖对冷冻干燥乳酸菌酸面团发酵剂中的乳酸菌具有保护作用。
19. The properties of oat sourdough fermented with Lactobacillus plantarum and its application in bread were studied in this paper.
    本文利用植物乳杆菌发酵燕麦制备燕麦酸面团，并应用于面包体系中。
20. Response surface methodology ( RSM) were used to optimize the process condition of oat sourdough when applied in bread.
    利用响应面法优化了燕麦酸面团的使用条件。

noun

1. a settler or prospector (especially in western United States or northwest Canada and Alaska)

2. a leaven of dough in which fermentation is active