WordNet
- a shaped mass of baked bread that is usually sliced before eating (同)loaf
- a quantity of food (other than bread) formed in a particular shape; "meat loaf"; "sugar loaf"; "a loaf of cheese"
- cover with bread crumbs; "bread the pork chops before frying them"
- food made from dough of flour or meal and usually raised with yeast or baking powder and then baked (同)breadstuff, staff of life
PrepTutorEJDIC
- 《所有・所属》…『の』,…のものである,…に属する・《材料・要素》…『でできた』,から成る・《部分》…『の』[『中の』] ・《数量・単位・種類を表す名詞に付いて》…の・《原因・動機》…『で』,のために(because of) ・《主格関係》…『の』,による,によって・《目的格関係》…『を』,の・《同格関係》…『という』・《関係・関連》…『についての』[『の』],の点で・《抽象名詞などと共に》…の[性質をもつ] ・《『It is』+『形』+『of』+『名』+『to』 doの形で,ofの後の名詞を意味上の主語として》・《分離》…『から』・《起原・出所》…『から』[『の』](out of) ・《『名』+『of』+『a』(『an』)+『名』の形で》…のような・《『名』+『of』+『mine』(『yours, his』など独立所有格)の形で》…の…・《時》(1)《副詞句を作って》…に《形容詞句を作って》…の・《時刻》《米》…前(to,《米》before)
- (一定の形に暑いた)『パンの一塊』 / (ある形にした食品の)『塊』 / 砂糖の円すい形の塊(=sugar loaf)
- のらくらする,ぶらつく《+『around』(『along』),《英》『about』》;(…を)ぶらつく《+『about『along』)+『名』》 / 〈時〉‘を'のらくらと過ごす《+『名』+『away』》
- 『パン』,食パン / (生名の糧(かて)として必要な)食物一般…生計・金・銭
- (特に肉・魚が)パン紛をつけて料理された
- OLD French古[代]フランス語
UpToDate Contents
全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.
English Journal
- Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.
- Sęczyk Ł1, Świeca M2, Dziki D3, Anders A4, Gawlik-Dziki U2.
- Food chemistry.Food Chem.2017 Jan 1;214:32-8. doi: 10.1016/j.foodchem.2016.07.068. Epub 2016 Jul 11.
- Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging abil
- PMID 27507444
- Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
- Park EY1, Jang SB2, Lim ST3.
- Food chemistry.Food Chem.2016 Dec 15;213:157-62. doi: 10.1016/j.foodchem.2016.06.067. Epub 2016 Jun 21.
- The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepar
- PMID 27451167
- Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread.
- Chaudhary N1, Dangi P1, Khatkar BS2.
- Food chemistry.Food Chem.2016 Nov 1;210:325-31. doi: 10.1016/j.foodchem.2016.04.043. Epub 2016 Apr 19.
- A statistical correlation was established among the molecular weight distribution patterns of unreduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of wheat varieties. Size exclusion chromatography fractionated the gluten proteins apparently into five pe
- PMID 27211654
Japanese Journal
- The Bread making qualities of bread dough supplemented with whole wheat flour and treated with enzymes
- The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
Related Links
- Our range of seriously comfy sofas, beautiful beds and wicked furniture are perfect for laid-back living. Shop online or visit us in our London showrooms. ... Our sofas are selling like hot cakes and our makers are nearing capacity for a ...
- I saw the comments about the loaf's tendancy to fall and would like to suggest adding about 1/2 tsp more salt into your machine when you bake the bread. Salt regulates yeast activity and streng...