Agenise meaning in Urdu
Agenise Synonym
Agenise Definitions
1) Agenise, Agenize : میل کاٹنے کا سفوف : (verb) age or bleach flour with Agene (nitrogen trichloride).
Useful Words
Agene : میل کاٹنے کا تیل , Heterotrophic : دوسری مخلوق کھانے والا , Flour : سفوف سے طے کرنا , Wheat Flour : گندم کا آٹا , Sifter : چھلنی , Bleacher : رنگ کاٹ , Brown Bread : چکی کی روٹی , Gram Flour : بیسن , Pastry : پیسٹری , Cryosurgery : برد جراحی , Simnel : اعلی قسم کے گندمی میدے کی روٹی , Roux : چٹنی کو گاڑھا کرنے کے لیے آٹے اور چکنائی کا پتلا سا مرکب , Dough : آٹے کی لوئی , Bechamel : سفید چٹنی , Canister : کنستر , Acid Precipitation : تیزابی بارش , Library Paste : ایک چپکنے والی چیز , Batter : پکوڑے کا لیپ , Wheat : گندم , Pudding : حلوہ , Sponge Cake : ہلکے میٹھے کا ایک کیک , Cake : کیک , Bran : بہوسی , Adsuki Bean : لال لوبیا , Flat Bread : چپاتی , Soya Milk : سویابین ملا دودھ , Air Gas : حاصل گیس , Bread : روٹی , Gravy : یخنی , Cracker : خستہ بسکٹ , Hasty Pudding : جلدی بننے والا حلوہ
Useful Words Definitions
Agene: a yellow pungent volatile oil (trade name Agene) formerly used for bleaching and aging flour.
Heterotrophic: requiring organic compounds of carbon and nitrogen for nourishment.
Flour: cover with flour.
Wheat Flour: flour prepared from wheat.
Sifter: a household sieve (as for flour).
Bleacher: a worker who bleaches (cloth or flour etc.).
Brown Bread: bread made with whole wheat flour.
Gram Flour: flour made from ground chickpeas.
Pastry: a dough of flour and water and shortening.
Cryosurgery: the use of extreme cold (usually liquid nitrogen) to destroy unwanted tissue (warts or cataracts or skin cancers).
Simnel: a crisp bread of fine white flour.
Roux: a mixture of fat and flour heated and used as a basis for sauces.
Dough: a flour mixture stiff enough to knead or roll.
Bechamel: milk thickened with a butter and flour roux.
Canister: metal container for storing dry foods such as tea or flour.
Acid Precipitation: rain containing acids that form in the atmosphere when industrial gas emissions (especially sulfur dioxide and nitrogen oxides) combine with water.
Library Paste: an adhesive made from water and flour or starch; used on paper and paperboard.
Batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.
Wheat: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour.
Pudding: any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed.
Sponge Cake: a light porous cake made with eggs and flour and sugar without shortening.
Cake: baked goods made from or based on a mixture of flour, sugar, eggs, and fat.
Bran: broken husks of the seeds of cereal grains that are separated from the flour by sifting.
Adsuki Bean: bushy annual widely grown in China and Japan for the flour made from its seeds.
Flat Bread: A simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.
Soya Milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu.
Air Gas: a gas made of carbon monoxide and hydrogen and nitrogen; made by passing air over hot coke.
Bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked.
Gravy: a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats.
Cracker: a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet.
Hasty Pudding: sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water.