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1 baking strength
Большой англо-русский и русско-английский словарь > baking strength
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2 baking strength
Англо-русский словарь технических терминов > baking strength
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3 baking strength
Техника: хлебопекарная способность (муки) -
4 baking strength
Англо-русский словарь по пищевой промышленности > baking strength
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5 yeast baking strength
Макаров: подъёмная сила дрожжей -
6 yeast baking strength
Англо-русский словарь по пищевой промышленности > yeast baking strength
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7 strength
1) сила; интенсивность2) прочность; предел прочности, временное сопротивление ( материала)3) напряжённость ( поля)4) крепость, концентрация ( раствора)5) численность, количество•-
abrasion coke strength
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absorption strength
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acid strength
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adhesion strength
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adhesive fracture strength
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aged strength
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air-dry strength
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alcohol strength
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annealed strength
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aroma strength
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baked strength
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baking strength
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base strength
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beam strength
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bearing strength
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bending strength
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bonding strength
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bond strength
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breakdown strength
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breaking strength
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brine strength
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brittle strength
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buckling strength
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bulk strength
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bursting strength
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burst strength
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caking strength
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carcass strength
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cartridge strength
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Charpy impact strength
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cleavage strength
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coating strength
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cohesive fracture strength
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cohesive strength
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cold-work strength
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collecting strength
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color strength
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combined strength
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compression strength
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compression yield strength
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conventional yield strength
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corrosion fatigue strength
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crack strength
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creep rupture strength
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creep strength
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cross direction strength
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cross strength
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crushing strength
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cube crushing strength
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cured tensile strength
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current strength
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dielectric strength
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disruptive electric strength
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dry bond strength
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dry strength
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dye strength
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dynamic strength
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electric field strength
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electric strength
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endurance strength
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field strength
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film strength
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flavor strength
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flexural strength
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flow strength
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fluorescence strength
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folding strength
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fore-and-aft strength
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full strength
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gel strength
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green bond strength
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green strength
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high-temperature strength
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image strength
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impact fatigue strength
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impact puncture strength
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impact strength
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impulse strength
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ink strength
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insulating strength
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interference field strength
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interlaminar strength
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knot strength
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liquor strength
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longitudinal strength
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long-term strength
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loop strength
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magnetic field strength
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magnetic pole strength
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mask strength
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mechanical strength
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notch impact strength
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offset yield strength
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opening strength
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overall strength
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paper wet strength
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pavement strength
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peel strength
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picking strength
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plastic strength
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plybond strength
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proof strength
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pull strength
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puncture strength
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radio field strength
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raw-tensile strength
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repeated flexural strength
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repeated impact bending strength
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retained strength
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rubber-to-cord-bond strength
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rupture strength
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sand strength
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setting strength
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shearing strength
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shear strength
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shear-through-thickness strength
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shock strength
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short-time strength
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signal strength
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sliding strength
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solution strength
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solvent strength
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source strength
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specific dielectric strength
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static strength
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strength of coupling
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strength of insulation
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strength of pole
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strength of radiation
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strength of shade
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stripping strength
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structural strength
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surface strength
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tearing strength
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tensile splitting strength
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tensile strength
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tensile yield strength
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thermal short-circuit strength
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thread strength
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tinctorial strength
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torsional strength
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transverse strength
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twisting strength
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U strength
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ultimate strength
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vibration strength
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wave strength
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weight strength
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weld strength
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wet bursting strength
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wet strength
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wind strength
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working strength
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yield strength -
8 strength
1. сила; усилиеhe is my strength — он источник моей силы; в нём моя сила
to exceed in strength — быть сильнее, превосходить силой
2. прочность; предел прочности; сопротивление3. насыщенность, интенсивность4. концентрация, крепостьstrength of acid — сила кислоты; крепость кислоты
5. предел прочности на разрыв6. насыщенность цвета7. кроющая способность краски8. разрывное усилие9. прочность на разрыв -
9 baking
ˈbeɪkɪŋ
1. сущ.
1) выпекание, выпечка
2) обжиг керамических изделий Syn: burning
3) выпечка;
количество хлеба, выпекаемого за один раз Syn: batch
2. прил. иссушающий, обжигающий baking sun ≈ палящее солнце, палящий знойвыпечка;
выпекание - * capacity /strength/ хлебопекарная способность (муки) (техническое) горячая сушка;
обжиг - * oven сушилкаbaking pres. p. от bake ~ выпечка;
количество хлеба, выпекаемого за один раз ~ обжиг ~ палящий;
baking sun палящее солнце, палящий зной~ палящий;
baking sun палящее солнце, палящий зной -
10 baking
[ʹbeıkıŋ] n1. выпечка; выпеканиеbaking capacity /strength/ - хлебопекарная способность ( муки)
2. тех. горячая сушка; обжиг -
11 bearing strength
1. прочность на смятие2. несущая способностьEnglish-Russian big polytechnic dictionary > bearing strength
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12 ink strength
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13 bearing strength
The English-Russian dictionary general scientific > bearing strength
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14 хлебопекарная способность
Большой англо-русский и русско-английский словарь > хлебопекарная способность
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15 хлебопекарная способность
Русско-английский словарь по пищевой промышленности > хлебопекарная способность
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16 хлебопекарная сила
Русско-английский сельскохозяйственный словарь > хлебопекарная сила
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17 хлебопекарная способность
1) Engineering: baking strength (муки)2) Makarov: baking capacity (муки)Универсальный русско-английский словарь > хлебопекарная способность
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18 подъёмная сила дрожжей
1) Oil: dough-raising power2) Makarov: yeast baking strength, yeast vigorУниверсальный русско-английский словарь > подъёмная сила дрожжей
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19 хлебопекарная способность
( муки) baking strengthРусско-английский политехнический словарь > хлебопекарная способность
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20 flour
This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.
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