flours

简明释义

英[/flaʊəz/]美[/flaʊrz/]

[粮食] 面粉

英英释义

单词用法

同义词

反义词

例句

1.All wheat flours are not alike.

小麦面粉不全都是一样的。

2.Over the last 18 years Bangsheng has established the leading market position in China in the flour improvement business for specialized flours.

在过去的18年中，邦盛已然确立了其专用面粉改良剂业务在中国市场的领先地位。

3.Fold in sifted flours and coconut powder.

拌入筛过的面粉及椰子粉。

4.More recently attention has focused on other flours including cottonseed, cowpea, field pea, peanut, safflower, sesame, and sunflower.

最近的注意力已集中在其它的谷粉上，这些谷粉包括棉籽、豇豆、田豆、花生、红花籽，芝麻，葵花籽。

5.Flours contain very small amounts of sugars which are metabolizable by yeast.

面粉中一般都含有少量的糖，它们是酵母的代谢产生的。

6.Some gluten-free flours are low in protein, because they have had the gluten removed, which is itself a protein.

一些面筋免费面粉是低蛋白，因为他们有面筋删除，这本身就是一种蛋白质。

7.I prefer to use whole wheat flours for baking bread.

我更喜欢使用全麦面粉来烘焙面包。

8.Different types of flours can affect the texture of your cake.

不同类型的面粉会影响蛋糕的质地。

9.She bought several kinds of flours for her baking experiments.

她买了几种不同的面粉来进行烘焙实验。

10.Gluten-free flours are popular among those with dietary restrictions.

无麸质的面粉在有饮食限制的人群中很受欢迎。

11.The recipe calls for a mix of all-purpose and almond flours.

这个食谱需要混合通用和杏仁面粉。

作文

Flours are an essential ingredient in many culinary creations, playing a crucial role in the texture and structure of baked goods. When we think about baking, we often picture the soft, fluffy cakes or the crispy, golden crusts of bread. These delightful textures are largely attributed to the type of flours used in the recipes. Different types of flours can yield vastly different results, making it important for bakers to understand their properties and uses. There are various kinds of flours, each with unique characteristics. For instance, all-purpose flours are versatile and can be used for a wide range of baked items, from cookies to pancakes. On the other hand, bread flours have a higher protein content, which helps develop gluten, giving bread its chewy texture. Cake flours, being lower in protein, produce tender and delicate cakes. Understanding these differences allows bakers to choose the right type of flours for their specific needs. In addition to the commonly used wheat flours, there are also gluten-free options available for those who have dietary restrictions. Almond flours, coconut flours, and rice flours are popular alternatives that can be used to create delicious treats without gluten. These alternative flours often require adjustments in recipes, as they behave differently than traditional wheat flours. For example, almond flours can add moisture and a nutty flavor to baked goods, while coconut flours absorb more liquid and may need additional eggs or liquids in the recipe. When baking, it's important to measure flours accurately. Using too much or too little can significantly affect the outcome of the final product. Many bakers prefer to weigh their flours instead of using volume measurements, as this provides a more accurate representation of the amount being used. This precision is particularly important in recipes that rely heavily on the correct ratio of ingredients. The process of sifting flours can also impact the texture of baked goods. Sifting aerates the flours, making them lighter and helping to incorporate air into the mixture. This is especially important for cakes and pastries, where a light, airy texture is desired. Additionally, sifting can help remove any lumps or impurities from the flours, ensuring a smoother batter or dough. In conclusion, flours are a fundamental component of baking that can greatly influence the final product. Whether you are using all-purpose, bread, cake, or alternative flours, understanding their unique properties and how they interact with other ingredients is key to successful baking. As you experiment with different flours, you will discover new flavors and textures that can elevate your culinary creations. So next time you reach for that bag of flours, remember the importance it holds in your kitchen and the endless possibilities it offers for delicious baked goods.

面粉是许多烹饪创作中的基本成分，在烘焙食品的质地和结构中起着至关重要的作用。当我们想到烘焙时，常常会想象到柔软、蓬松的蛋糕或金黄色的面包外壳。这些令人愉悦的质地在很大程度上归因于食谱中使用的面粉类型。不同类型的面粉可以产生截然不同的结果，因此烘焙者了解它们的特性和用途是非常重要的。 有各种各样的面粉，每种都有独特的特性。例如，通用面粉是多功能的，可以用于从饼干到煎饼的各种烘焙项目。另一方面，面包面粉的蛋白质含量较高，有助于开发面筋，使面包具有嚼劲。蛋糕面粉的蛋白质较低，能制作出细腻柔软的蛋糕。了解这些差异使烘焙者能够根据自己的具体需求选择合适的面粉。 除了常用的小麦面粉之外，还有无麸质选项可供那些有饮食限制的人使用。杏仁面粉、椰子面粉和大米面粉是流行的替代品，可以在不含麸质的情况下制作美味的点心。这些替代面粉通常需要对食谱进行调整，因为它们的表现与传统小麦面粉不同。例如，杏仁面粉可以为烘焙食品增添湿润感和坚果风味，而椰子面粉则吸收更多液体，可能需要额外的鸡蛋或液体。 在烘焙时，准确测量面粉非常重要。使用过多或过少都会显著影响最终产品的结果。许多烘焙者更喜欢称量面粉，而不是使用体积测量，因为这提供了对所用数量的更准确表示。这种精确性在那些严重依赖正确成分比例的食谱中尤为重要。 筛面粉的过程也会影响烘焙食品的质地。筛粉可以使面粉变得更轻，并帮助将空气融入混合物中。这对于蛋糕和糕点尤其重要，因为它们需要轻盈、蓬松的质地。此外，筛粉还可以帮助去除面粉中的任何块状物或杂质，从而确保面糊或面团更加光滑。 总之，面粉是烘焙的基本组成部分，能极大地影响最终产品。无论你使用的是通用面粉、面包面粉、蛋糕面粉还是替代面粉，理解它们的独特特性以及它们与其他成分的相互作用是成功烘焙的关键。当你尝试不同的面粉时，你会发现新的风味和质地，这可以提升你的烹饪创作。因此，下次你拿起那袋面粉时，请记住它在厨房中的重要性以及它为美味烘焙食品提供的无尽可能性。