oat flour

oat flour的基本解释

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燕麦粉

与oat flour相关的网络例句 [注：此内容来源于网络，仅供参考]

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。

The accumulating dynamic and differences of 4 husk oat varieties and 5 naked oat variety were studied in this research, and the results showed that the content of β-Glucan of husk oat varieties was higher than that of naked oat varieties, and the content of β-Glucan of Paul which was a naked oat varieties was highest, the MARION was lowest.

本试验通过对4个皮燕麦品种和5个裸燕麦品种β-葡聚糖积累动态和差异性的研究，明确了裸燕麦的β-葡聚糖含量高于皮燕麦，且裸燕麦品种保罗的β-葡聚糖含量最高，MARION的β-葡聚糖最低；在籽粒形成的四个发育阶段中，灌浆后期的β-葡聚糖积累最多对成熟期β-葡聚糖含量有决定性作用。

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oat flour相关的网络解释 [注：此内容来源于网络，仅供参考]

naked oat flour：油麦面

mung bean绿豆 | naked oat flour油麦面 | paste加油脂的面团

oat flour：燕麦粉,燕麦面粉

oat crown rust ==> 燕麦冠锈病 | oat flour ==> 燕麦粉,燕麦面粉 | oat grass ==> 燕麦草

Wholemeal Oat Flour：燕麥粉

122. 澱粉酵素抑制劑 白腎豆萃取粉末 White Kidney Bean | 123. 燕麥粉 Wholemeal Oat Flour | 124. 蕃石榴葉 Guava Leaf Guava

HYDROLYZED OAT FLOUR：水解燕麦粉

HYDROLYZED MYTILUS EDULIS BYSSUS 水解贻贝 | HYDROLYZED OAT FLOUR 水解燕麦粉 | HYDROLYZED OAT PROTEIN 水解燕麦蛋白

Oat kernel flour：燕麥粉,增加質感、舒緩、柔軟和滋養

Oak bark:燕麥皮,收斂、消毒和療癒 | Oat kernel flour:燕麥粉,增加質感、舒緩、柔軟和滋養 | Oatmeal:燕麥碎片,增加質感、舒緩、柔軟和滋養