leavening

英 [ˈlevnɪŋ]

美 [ˈlevnɪŋ]

v.  (添加…)使较有趣，使更令人愉快
leaven的现在分词

现在分词：leavening　

机械

BNC.44604 / COCA.41089

柯林斯词典

• VERB 给…添趣；为…增色；使生动
  If a situation or activityis leavened byorwithsomething, it is made more interesting or cheerful.
  1. His mood of deep pessimism cannot have been leavened by his mode of transport—a black cab...
     他极度悲观沮丧，而他的代步工具——一辆黑色的出租车，丝毫不能舒缓这一情绪。
  2. He found congenial officers who knew how to leaven war's rigours with riotous enjoyment.
     他找到了懂得用狂欢来冲淡战争的严酷的志趣相投的军官。

英英释义

noun

• an influence that works subtly to lighten or modify something
  1. his sermons benefited from a leavening of humor
  Synonym:leaven
• a substance used to produce fermentation in dough or a liquid
  Synonym:leaven

双语例句

• The nutritious dried bun was researched and developed with wheat flour, corn flour, water, yeast and leavening agents as the main materials.
  以小麦粉和五谷杂粮粉、水、酵母、疏松剂等为主要材料，研究开发了营养馍干。
• To improve capacity of hydrogen production, the bio-hydrogen fermentation system composed of rice slurry as leavening, aged refuse as additive was studied on the lab scale, to study metal ions on hydrogen production of the system.
  为提高生物制氢能力，本研究以米浆作为发酵底物，以矿化垃圾作为添加剂，研究金属离子对制氢体系产氢的影响。
• The most common practical use for baking soda is as a leavening agent in baking.
  苏打最常见的用法就是用来做发酵的介质。
• Through comparing gas production and leavening state of dough, and sensory evaluation scores and texture parameter of Mantou, the result shows that the fermentation property of dough and quality of Mantou fermented by different yeasts were different.
  通过比较发酵面团的产气量和膨发状态及馒头感官评分和质构参数，发现不同酵母发酵时面团发酵性能和馒头品质不同。
• Manufacture complex leavening agent for cake
  蛋糕复合膨松剂的研制
• CCPs of solid yoghourt was raw milk, sterilizing, leavening, fermentation and cleaning of the equipments;
  凝固型酸奶的关键控制点为原料乳、杀菌、发酵剂的制备、发酵及加工设备与管路的清洗；
• The benefits of using aluminium-free leavening agent
  采用无铝膨松剂以利人体健康
• They give the product good taste and make it suitable used as leavening agents.
  它们赋予产品良好的风味，适于作食品发酵剂。
• Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.
  在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。
• Study on Chemical Constituents and Antimicrobial Activities of Polyporus Picipes Leavening
  褐多孔菌发酵代谢物的化学成分及抑菌活性研究