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lamella    
n. 薄板,薄层,薄片

薄板,薄层,薄片

lamella
n 1: any of the radiating leaflike spore-producing structures on
the underside of the cap of a mushroom or similar fungus
[synonym: {gill}, {lamella}]
2: a thin membrane that is one of the calcified layers that form
bones
3: thin plate


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  • How to substitute bread flour for all-purpose flour - King Arthur Baking
    How can you substitute bread flour for all-purpose flour? You can always check the back of the bag, where you'll find the number to our Baker’s Hotline, 855-371-BAKE(2253) We're here whenever you find yourself stumped in the kitchen Like when you only have bread flour in the house, but the recipe you’ve been dying to make calls for all
  • The Great Flour Debate: Can You Exchange Bread Flour for All-Purpose . . .
    When it comes to baking, flour is a fundamental ingredient that can make or break the final product With so many types of flour available, it can be Yes, you can substitute bread flour for all-purpose flour in a recipe, but you may need to make some adjustments Since bread flour has a higher protein content, it can produce a denser final
  • Bread Flour vs. All-Purpose Flour, and How It Impacts Your Baking
    When substituting bread flour for all-purpose flour, you can substitute at a 1:1 ratio “If the dough seems slightly dry, try adding 1 to 2 teaspoons of additional liquid to the recipe per 1 cup of bread flour used,” says Wanders
  • Can You Substitute Bread Flour for All-Purpose Flour? A Comprehensive . . .
    The question of whether you can substitute bread flour for all-purpose flour (or vice versa) is a common one The answer, as with many things in baking, is nuanced What are the main differences between bread flour and all-purpose flour that affect baking results? Bread flour boasts a higher protein content, typically between 12-14%
  • Whats the Best Substitute for Bread Flour? - The Spruce Eats
    The Difference Between Bread Flour and All-Purpose Flour It's all about the protein All-purpose flour has between eight and 11 percent protein, while bread flour contains between 12 and 14 percent protein That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour
  • Bread flour vs. all purpose: the ultimate guide to substitution and . . .
    Bread flour, renowned for its high protein content, grants baked goods an enviable chewiness and rise However, when this baking staple is unavailable, all-purpose flour often takes its place But fear not, fellow bakers! With the right techniques, you can seamlessly substitute bread flour for all-purpose flour and achieve delectable results
  • Bread Flour vs All Purpose Flour Difference - Can You Substitute?
    The most basic kind of flour in baking is wheat flour, which is made when wheat grains undergo the milling process The grains are cleaned and tempered with water, then ground and sifted to break down the endosperm of the wheat kernel into a powder Can I Substitute All-Purpose Flour for Bread Flour? Although bread flour contains more
  • What to substitute for bread flour? - Chefs Resource
    All-purpose flour is a versatile pantry staple that can be easily used as a substitute for bread flour While it has a lower protein content than bread flour, it still creates a decent bread texture Make sure to add around 2 extra tablespoons of all-purpose flour per cup to compensate for the lower protein content
  • The Flour Debate: Can Regular Flour Replace Bread Flour?
    Regular Flour: Also known as all-purpose flour, regular flour is versatile and can be used for a variety of baked goods It usually has a protein content of about 10-12%, making it suitable for cookies, cakes, and pancakes Bread Flour: This flour is specifically designed for bread making, containing a higher protein content, typically around
  • Bread Baking and Flour Substitution Tips - Breadtopia
    In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan





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