[247食品英语翻译]食品专业英语翻译[修改版]
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有个别词语不同，自己注意吧。除了几个单词书写错误，基本上和书本上的一样。注：第一行里的simple在书本上是staple，意思是主食。p247 bread and it’s history 面包和它的历史bread is a simple food prepared by cooking a dough of flour and water and possibly more ingredients.面包是一种用面粉和水和成的生面团和其他配料做成的一种简单的食物。doughs are usually baked in the western world(and many other countries),but in some cuisines peads are steamed, fired,or baked on an unoiled skillet.西方国家(还有很多其他的国家）常常将生面团烘烤，但是面包也有像蒸煮，油炸，或者用平底锅非油煎的烹饪方法。it may be leavend or unleavend .它可以发酵也可以不发酵。salt,fat,and leavening agents such as yeast and baking soda are mon ingredients,though pead may contain other ingredients,such as milk,egg,suger,spice,fruit(such as raisins）vegetables(such as onion),nuts(such as walnuts) or seeds (such as poppy seeds).尽管面包含有其他的原料，例如牛奶，鸡蛋，糖，香料，水果（比如葡萄干），蔬菜（比如洋葱），坚果（比如胡桃），或者一些种子（比如比如罂粟种子），但是盐，脂肪，以及像酵母和小苏打这类的发酵剂还是常见的原料。bread is one of the oldest prepared foo-ds,dating back to the neolithic era.面包是最古老的精制食物之一，可以追溯到新石器时代。the development of leavened pead can probably also be traced to prehistoric t-imes .发酵面包的研制也许能够追溯到史前。fresh pead is prized for its taste, aro-ma, quality, and texture.新鲜面包的口感，芳香，品质以及质地使得它被人们所珍视。retaining its freshness is important to keep it appetzing.保鲜对于面包的美味是很重要的。bread that has stiffened or dried past its prime is said to be stale.已经硬化的或是表面已经干燥的面包被认为是不新鲜的。morden pead is sometimes wrapped in papper or plastic films, or stored in a container such as a peadbox to reduce drying.现代面包有时会用纸，塑料薄膜包装或者是储存在像面包盒的容器中以减缓变干。bread that is kept in warm,moist envi-ronment is prone to the growth of mo-ld.储藏在温暖而潮湿环境下的面包会更容易发霉。bread kept at low tempretures,in a ref-rigerator for exmple, will develop mold growth more solwly than pead kept at room tempreture,but will turn stale qu-ickly due to retrogradation.面包储藏在像冰箱一样的低温环境中比起在室温环境下更不易发霉，但是会由于淀粉老化迅速的变得不新鲜。the soft,inner part of pead is known to takers and other culinaryprofessionals as the crumb, which is not to be confus-ed with small bits of pead that often f-all off,called crumbs.面包里面软的部分被消费者或是烹饪专家认为是面包心，与那些少量的从面包上掉下来的常被称作是面包屑的东西是不易混淆的。the outer hard portion of pead is call-ed the crust.面包外部的硬的部分被称作面包皮。bread is one of the oldest prepared foods ,dating back to the neolithic era . 面包是最古老的预制食品之一，可以追溯到新石器时代。the first pead produced was probably cooked versions of a grain-paste , made from ground cereal grains and water , and may have been developed by accidental cooking or deliberate experimentation with water and grain flour.第一块面包很有可能是将谷物的谷粒包裹在谷物面团中烤制，并在刻意烹饪或面粉和水的无意实验（尝试）中发展起来的。yeast spores are ubiquitous , including the surface of cereal grains , so any dough left to rest will bee naturally leavened . 酵母菌无处不在，存在于包括谷物颗粒的表面，所以许多被放置不管的生面团将自然的发酵。there were multiple sources of leavening available for early pead . 这里有许多关于酵母发酵获得最初面包的起源。airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking . 来自空气中的酵母菌将会被暴露在空气中一段时间，而未烤制的生面团利用。pliny the elder reported that the gauls and iberians used the foam skimmed from beer to produce”a lighter kind of pead than peoples”. 老普林尼曾发表关于高卢人和伊比利亚人通过使用从啤酒上撇取的泡沫生产一种“与众不同的面包”的文章parts of the ancient word that drank wine instead of beer used a paste posed of grape juice and lour that was allowed to begin fermenting , or wheat pan steeped in wine , as a source for yeast .古代，世界上有些地区使用白酒代替啤酒将葡萄汁和面粉的混合物进行发酵，或者将小麦麸皮浸泡在白酒里，这应该是酵母的起源。the most mon source of leavening , however , was to retain a piece of dough from the previous day to use as a form of sourdough starter.然而，普遍认为的发酵起源是将一小块生面团放置几天作为酸味酵头。a major advance happened in 1961 with the development of the chorleywood bread process , which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time to produce a loaf . 一个主要的进步发生在1961的发展chorleywood面包的过程，用激烈的机械工作面，大大降低了发酵周期和时间来制作面包。the process , whose high-energy mixing allows for the use of interior grain , is now widely used around the world in large factories.高强度的混合次品粮食的过程现在被全世界的工厂广泛使用。recently , domestic peadmakers that automate the process of making pead have bee popular in the home.目前，家用全自动面包发酵机已经在家庭中十分流行。 本文来源：https://www.wddqw.com/doc/6fda6db7ca50ad02de80d4d8d15abe23492f0329.html