查询词典 buckwheat

The effects of drought stress on growth and development of buckwheat seedling were treated with the osmotic stress solution PEG were studied using four tartary buckwheat cultivars.

以 4 个荞麦品种为材料，采用 PEG 模拟干旱胁迫方法，研究了干旱胁迫对荞麦幼苗生长发育的影响。

Until now, studies about polysaccharide from tartary buckwheat are few in china. This paper was mainly about the method of purification of the polysaccharide from tartary buckwheat, and it also analyzed the physiological functions of the purified fraction of the crude polysaccharide.

目前国内对苦荞多糖的研究较少且不够深入，本论文以苦荞麦麸为原料进行多糖的分离纯化，并对粗多糖的纯化组分进行分析以研究其生理功能。

Density, size and maturity of buckwheat seeds, temperature, radiation, ultra-violet light, GA, 6-BA , microelement were the dominant factors; Main study on sprout status, sprout ration, vigor index, plant height, yield, vitamin C, total flavonoids content and variation of correlated enzyme, in order to find out the correlated parameter that all factors affected the buckwheat, then we could guide the production.

中文摘要：本试验以种子的千粒重、大小和成熟度，温度、光照、微量元素、赤霉素、6-BA、紫外光等为主要影响因子，对苦荞种子的发芽势、发芽率、活力指数，苦荞芽菜的株高、产量、维生素C和总黄酮含量以及相关酶活性的变化进行了研究，期望找出各因子对苦荞芽菜生长和生理影响的相关参数，以指导生产。

In recent years, we are actively introducing new varieties of cereals in small high-quality, strengthen the popularization and promotion of the main varieties: 21-Jin, Jin Valley 29, 7, Jin Yan, Jin Yan, 8; in green bean 1, Jin-15 Jin Dou 19; purple yam has white Shinzo potato 7; fresh corn varieties are in the No.1, No.2 in glutinous; buckwheat Buckwheat has a new species.

近年来我们积极引进优质小杂粮新品种，加强示范推广，推广品种主要有：晋谷21号、晋谷29号、晋燕7号、晋燕8号；中绿1号绿豆、晋豆15号、晋豆19号；山药有紫花白晋薯7号；鲜玉米品种有中糯1号、中糯2号；荞麦有苦荞新品种。

Meanwhile,using extrusion buckwheat flour as raw material,studied the single factor experiment of buckwheat addition,water addition,exflagellation temperature and material fineness to the quality effects of Korean cold noodles.

同时，利用膨化荞麦粉为主要原料，分别进行了荞麦粉添加量、加水量、挤丝温度、物料细度4个因素对朝鲜族冷面品质影响的单因素实验。

Therefore, the addition of husked buckwheat and unhusked buckwheat could enhance palatable taste and sweet taste of the bread and further improve its flavor and nutritive values.

因此，带壳荞麦及去壳荞麦可提高土司中的鲜味及甜味，进而提高土司的风味与营养价值。

In conclusion, adding husked buckwheat or unhusked buckwheat to dough to make bread increased nutrition values and provided a new alternative of functional baked products to consumers.

综此，土司中添加带壳荞麦及去壳荞麦，除了提高营养价值外，还可以提供消费者对保健型的烘焙产品的新选择。

With regard to the hedonic scores in sensory evaluation, husked buckwheat bread and unhusked buckwheat bread were better in flavor and mouth feel than white bread.

在感官品评之消费者喜好性分析上，带壳荞麦土司与去壳荞麦土司在风味及口感上比白土司有较高的接受度。

Crude fiber content of husked buckwheat bread (3.02%) in proximate composition is significantly higher than those of unhusked buckwheat bread (1.10%) and white bread (1.81%).

在一般成分方面，带壳荞麦土司之粗纤维含量（3.02%）明显高於去壳荞麦土司（1.10%）及白土司所含者（1.81%）。

On day 6, the total plate counts of husked buckwheat bread (6.02 log CFU/ml) and unhusked buckwheat bread (6.54 log CFU/ml) were significantly lower than that of white bread (7.72 log CFU/ml).

在总生菌数方面，当储藏至第六天时，带壳荞麦土司（6.02 log CFU/ml）及去壳荞麦土司（6.54 log CFU/ml）的总生菌数明显比白土司（7.72 log CFU/ml）低。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。