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(单词翻译:双击或拖选)
Water and flour alone make a gluey mess, but with the heat of the oven, two different components1 of the flour exchange water molecules2 and in the process turn the dough3 into a sturdy, but spongy material we know of as bread. Starch4 granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread. At room temperature, the starch in flour is contained in small, hard granules that don’t absorb very much water. Gluten at room temperature consists of long protein molecules curled up and interspersed5 with water molecules. But starting at around 140 degrees Fahrenheit6, a change occurs.
1 components | |
(机器、设备等的)构成要素,零件,成分; 成分( component的名词复数 ); [物理化学]组分; [数学]分量; (混合物的)组成部分 | |
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2 molecules | |
分子( molecule的名词复数 ) | |
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3 dough | |
n.生面团;钱,现款 | |
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4 starch | |
n.淀粉;vt.给...上浆 | |
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5 interspersed | |
adj.[医]散开的;点缀的v.intersperse的过去式和过去分词 | |
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6 Fahrenheit | |
n./adj.华氏温度;华氏温度计(的) | |
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