chestnut flour

与chestnut flour相关的网络例句 [注：此内容来源于网络，仅供参考]

This project is mainly deep processing of chestnut, and its main products are canned chestnut, chestnut flour and quick-frozen-chestnut, fresh chestnut, Spiced chestnuts and chestnut cake.

本项目以板栗深加工为主，其主要产品为板栗罐头、板栗粉、速冻板栗仁、保鲜栗仁、五香栗子、栗子糕等，拟引进资金1000万元，扩大板栗生产基地，用于厂房及基础设施建设。

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

In the development of SUWF, more attention is given to strong and medium flour such as bread flour, steamed bread flour and dumpling flour, but soft flour such as biscuit and cake flour are not given more attention, especial the technology and the process of soft flour using domestic wheat.

然而在专用粉的生产和开发上，人们的注意力更多地集中在面包、馒头、水饺等强筋和中筋类专用粉，而在饼干、糕点等弱筋类专用粉方面却重视不够，尤其是利用国产小麦来生产弱筋类专用粉的工艺和技术尚属空白。

与chestnut flour相关的网络解释 [注：此内容来源于网络，仅供参考]

Water chestnut flour：馬蹄粉

Almond Powder 杏仁粉 | Water chestnut flour 马蹄粉 | Cocoa powder 可可粉

Water chestnut flour：蹄粉

粗玉米豆粉 polenta,yellow cornmeal | 蹄粉 water chestnut flour | 蕎麥粉 buckwheat