怎麼介紹麵包英語

Ⅰ 怎樣用英文來寫麵包是怎麼來的

what is bread made from
注意要用來from不要用of
be made from 表示製成的東自西完全失去了原材料的外形或特徵,或原材料在製作過程中發生化學變化,在成品中已無法辨認

Ⅱ 各種常見麵包的英文

麵包抄種類繁多，以下舉出部分常見例子：

1、硬麵包圈（Bagel）美國紐約流行的麵包之一，外表和炸面圈很相似，但炸面圈是油炸的麵包，而硬麵包圈則是將經過發酵的麵粉團，揉成圈形後，放到水裡去煮過，然後再進行烘烤。外皮烤得越硬脆，裡面的麵包味道就越濃，質地就越韌。

Ⅲ 麵包樹的英文簡介，簡短！！！必須簡短，，快點，我要寫了

Baobab Tree 或 baobab
Adansonia is a genus of eight species of tree, six native to Madagascar, one native to mainland Africa and the Arabian Peninsula and one to Australia. The mainland African species also occurs on Madagascar, but it is not a native of that island.
A typical common name is baobab. Other common names include boab, boaboa, bottle tree, upside-down tree, and monkey bread tree. The generic name honours Michel Adanson, the French naturalist and explorer who described A. digitata.
Adansonias reach heights of 5 to 30 metres (16 to 98 ft) and have trunk diameters of 7 to 11 metres (23 to 36 ft). Glencoe Baobab - an African Baobab specimen in Limpopo Province, South Africa, often considered the largest example alive, up to recent times had a circumference of 47 metres (154 ft). Its diameter is estimated at about 15.9 metres (52 ft). Recently the tree split up into two parts and it is possible that the stoutest tree now is Sunland Baobab, also in South Africa. Diameter of this tree is 10.64 m, approximate circumference - 33.4 metres.
Some baobabs are reputed to be many thousands of years old, which is difficult to verify as the wood does not proce annual growth rings, though radiocarbon dating may be able to provide age data
Since 2008, there has been increasing interest for developing baobab as a nutrient-rich raw material for consumer procts.
The leaves are commonly used as a leaf vegetable throughout the area of mainland African distribution, including Malawi, Zambia, Zimbabwe, and the Sahel. They are eaten both fresh and as a dry powder. In Nigeria, the leaves are locally known as kuka, and are used to make kuka soup.
The fruit is nutritious, possibly having more vitamin C than oranges, and exceeding the calcium content of cow's milk. The dry fruit pulp separated from seeds and fibers is eaten directly or mixed into porridge or milk, and is also known as "sour gourd" or "monkey's bread". In Malawi, the fruit pulp is used to make a nutrient-rich juice. In Zimbabwe, the fruit is known as mawuyu in the Shona language and has long been a traditional fruit. In the coastal areas of Kenya, baobab seeds are called mbuyu and are cooked with sugar, colored, and sold as a snack.[citation needed] Mabuyu is also the term used in Tanzania for seeds of the calabash gourd, which are prepared in a similar fashion.
The fruit can be used to proce cream of tartar.In various parts of East Africa, the dry fruit pulp is covered in sugary coating (usually with red coloring) and sold in packages as a sweet and sour candy called "umbuyu".
The seeds are mostly used as a thickener for soups, but may also be fermented into a seasoning, roasted for direct consumption, or pounded to extract vegetable oil. The tree also provides a source of fiber, dye, and fuel.
The dry pulp is either eaten fresh or used to add to gruels on cooling after cooking – a good way of preserving the vitamin contents. It can also be ground to make a refreshing drink with a pleasing wine-gum flavour. In Tanzania, it is added to aid fermentation of sugar cane for beer making.
Pulp can be stored for fairly long periods for use in soft drink proction, but it needs airtight containers. Storage is improved by the use of sodium metabisulphite (Ibiyemi et al., 1988). It can also be frozen if ground to a powder.
Baobab in RecifeIndigenous Australians used baobabs as a source of water and food, and used leaves medicinally. They also painted and carved the outside of the fruits and wore them as ornaments. A very large, hollow baobab south of Derby, Western Australia was used in the 1890s as a prison for Aboriginal convicts on their way to Derby for sentencing. The Boab Prison Tree still stands and is now a tourist attraction.
The whole fruit of the baobab is not available in the EU, as current EU legislation from 1997 dictates that foods not commonly consumed in the EU have to be formally approved before going on sale. On 15 July 2008, the EU authorized the use of Baobab Dried Fruit Pulp as a food ingredient in smoothies and cereal bars.More recently, Baobab Dried Fruit Pulp achieved GRAS status for these same food uses.
Traditional uses of the whole fruit are unlikely outside of Africa, as the fruit will be processed for export as a white powder with a cheese-like texture to be used as an ingredient in procts

Ⅳ 麵包的由來英語作文70字

History of bread
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch resie on rocks used for pounding plants. It is possible that ring this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally leavened.There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to proce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter.
A major advance happened in 1961 with the development of the Chorleywood bread process, which used the intense mechanical working of dough to dramatically rece the fermentation period and the time taken to proce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories.
Recently, domestic bread machines which automate the process of making bread have become popular.
麵包的由來
麵包是一種最古老的食物。在歐洲，從30000年前的證據表明澱粉渣用於沖擊岩石上的植物。這是可能的，在這個過程中，從植物的根中提取的澱粉，如蕨類植物，鋪在一塊平坦的岩石，放在火上煮成一個原始的麵包。公元前10000年左右，與新石器時代和農業推廣的黎明，晶粒變做麵包的支柱。酵母孢子是無處不在的，包括顆粒表面的穀物，所以任何面團離開其餘部分將成為自然發酵。有早期的發酵麵包可供源。空氣中的酵母可以把生面團暴露在空氣中一段時間之前，烹飪的利用。老普林尼報道，高盧人和伊比利亞用於生產啤酒的泡沫撇去「比別人更輕的麵包類。」部分的古代世界，喝葡萄酒而不是啤酒用由葡萄汁和麵粉被允許開始發酵醬，或麥麩沉浸在酒，作為一個源為酵母。發酵的最常見的來源是保留一塊面團的前一天的使用作為一種形式的發酵劑。
一個主要的進步發生在1961的Chorleywood麵包工藝的發展，的面團用激烈的機械加工，大大降低了發酵周期，採取生產麵包的時候。過程中，其高能量的混合使劣質糧食的使用，是目前廣泛使用在世界各地的大型工廠。
最近，國內麵包機自動做麵包的過程已成為流行的。

Ⅳ 各種常見麵包的英文是什麼

肉鬆麵包：Meat loaf;蒜香法棍：Garlic sticks;法式長棍：Baguette;全麥吐司：Whole wheat toast;切片吐司：Slice toast;香蔥小熱狗：Chives and small hot dogs;蒜香條：The garlic;伯爵奶版酪：Count cheese;布達拉宮：Potala palace;拿破權侖：Napoleon;香芋吐司：Sweet potato toast;香濃吐司：Aromatic toast。

Ⅵ 高分！求麵包的起源、發展或者歷史英文介紹

Bread, is a barley corn (generally is grinding made and heating) made food.以小麥粉為主要原料，以With wheat flour as the main raw material, in order to酵母yeast、雞蛋、油脂、, eggs, grease,果仁nuts等為輔料，加水調製成面團，經過發酵、整型、成型、焙烤、冷卻等過程加工而成的焙烤食品。As supplementary materials, made the dough, add water to attune after fermentation, integer, molding, baking, cooling process such as the baking and processed foods.

Origin:「埃及奴隸睡著了發明了」——���包"Egypt slave fell asleep invented" - bread 傳說公元前2600年左右，有一個為主人用水和上麵粉做餅的埃及奴隸，一天晚上，餅還沒有烤好他就睡著了，爐子也滅了。Legend 2600 BC, around a host on flour to make bread for water and the Egyptian slave, one night, bread hasn't roast good he fell asleep, the stove was exterminated. 夜裡，生面餅開始發酵，膨大了。Night, raw fermented, swollen raisins began.等到這個奴隸一覺醒來時，生面餅已經比昨晚大了一倍。Wait until the slave awoke, born cakes have doubled than big last night.他連忙把面餅塞回爐子里去，他想這樣就不會有人知道他活還沒幹完就大大咧咧睡著了。He hurriedly put raisins plug back to the oven to, he wanted to so it won't someone know he lived haven't finished just woman.she fell asleep. 麵包烤好了，奴隸和主人都發現那東西比他們過去常吃的扁薄煎餅好多了，它又松又軟。Bread cooked, slave and master all find that things than they used to eat flat pancakes much better, it squashy.也許是生面餅里的麵粉、水或甜味劑(或許就是蜂蜜)暴露在空氣里的野生酵母菌或細菌下，當它們經過了一段時間的溫暖後，酵母菌生長並傳遍了整個面餅。Maybe the raisins was born of flour, water or sweetener (perhaps is honey) exposed to air of wild yeast or bacteria in, when they passed a period of warm, yeast growth and spread through the whole of raisins. 埃及人繼續用酵母菌實驗，成了世界上第一代職業麵包師。The egyptians continue to use the yeast experiment, has become the world's first generation of professional baker.
定義definition
所謂麵包，就是以The so-called bread, is in黑麥rye、小麥wheat等糧食作物為基本原料，先磨成粉，再加For basic raw materials such as food crops, first, add ground into flour水water、鹽salt、酵母等和面並製成面團坯料，然後再以, yeast was made the dough and blank, then by烘baking、烤roast、蒸evaporate或or煎Fried等方式加熱製成的食品。The food made way of heating. 通常，我們提到麵包，大都會想到Usually, we mentioned bread, the mets thought歐美euramerican麵包或日式的夾餡麵包、Bread or Japanese GaXian bread,甜麵包Sweet bread等。Etc.其實，世界上還有許多特殊Actually, in the world there are many special種類species的麵包。Bread. 世界上廣泛使用的製作麵包的原料除了黑麥粉、小麥粉以外，還有The world is widely used in making bread raw material besides rye flour, wheat flour, there蕎麥粉Buckwheat powder、糙米粉、玉米粉等。, brown rice powder, cornmeal, etc.有些麵包經安琪酵母發酵，在烘烤過程中變得更加彭鬆柔軟；Some bread by Angela yeast fermentation, ring the baking process becomes more fluffy soft;還有許多麵包恰恰相反，用不著發酵。There are many bread, on the contrary, needless fermentation.盡管原料和製作工藝不盡相同，它們都被稱為麵包。Although raw material and proction process is endless and same, they are called bread. 麵包又被稱為人造果實，品種繁多，各具風味。Bread is also known as synthetic fruit, wide variety, with different flavor. 麵包是高熱量碳水化合物食品，多吃容易肥胖。Bread is high quantity of heat carbohydrate food, eat more easily fat. 溫度高時較為松軟好吃，低溫的狀態下會變硬，風味口感都會差很多。High temperature, low temperature relatively soft tasty when the state can harden, flavor palate can vary greatly.

Ⅶ 麵包的英語是什麼

bread
英[bred]美[brɛd]
n.
麵包; 食物; 營養，營養物; 生計
vt.
在…上撒麵包屑
網路
糧食

Ⅷ 哪裡有關於麵包的英語文章不要太長.

Bread makes an appearance on just about every Western menu. There are so many different kinds of bread， that sometimes， just choosing the bread to accompany your main meal can be an arous task. If you are overseas， it is useful to know the different kinds of breads and the proper ways to eat them.

Basically， there are 3 kinds of bread： yeast bread， quick bread and flat bread. Yeast breads are recognizable by the tiny air pockets all through them. The yeast in the dough causes the bread to rise ring baking – giving it that "loaf" look. Pan breads such as raisin bread and whole-wheat bread are considered to be yeast breads. Pizza bases and hamburger buns are also yeast breads.

In a proper Western restaurant， the bread plate is always on your left with your butter knife on it. When eating bread， you should break the bread into small sizes. It is rude to cut your bread or bite from it. You should spread butter only on the piece of bread you are about to eat （not on all the bread on your plate）。 It is okay if breadcrumbs drop on your plate or the table. The waiter will clear them away for you.

參考譯文

麵包是西方菜單上不可或缺的一種食物。有時你會看到菜單上有很多種麵包，這時選擇合適的麵包來搭配你的主菜就是一項不簡單的任務了。如果你在國外，了解不同種類的麵包和它們的正確吃法是十分有用的。

麵包的種類基本上分三種：發酵麵包，速食麵包和平面麵包。發酵麵包中含有氣孔，而發酵的效果是由製作麵包的酵母產生的。例如葡萄乾麵包和全麥麵包就是發酵麵包。比薩餅和漢堡也屬於發酵麵包。

在正規的西餐廳，麵包盤與黃油刀通常放在你的左手邊。吃麵包的時候，你應該把麵包撕成小塊。用刀切或直接咬都是不禮貌的。你只能在要吃的麵包塊上塗黃油（其他盤子里的麵包不用）。麵包屑掉在盤子里或桌子上都是可以的，服務生會負責清理

Ⅸ 麵包的英語

麵包[miàn bāo]
釋義
bread; [電影]Lehem
網路
loaves; bread - a type of food; loaf