查询词典 gluten-fibrin

In order to understand the quality and using of waxy wheat,the dough and noodle texture properties were studied by mixing waxy wheat flour and nonwaxy wheat flour at different gluten and ratio.

用质构仪测定了两个筋力不同的普通小麦品种与糯小麦按不同比例混合后面团的拉伸特性、粘度特性和煮熟面条的质构特性。

Experiments finally showed that by adding 8% wheat resistant starch, 2% gluten flour, the quality of noodles was optimal.

最终确定添加8%抗性淀粉、2%谷朊粉时，所制作的面条的品质达到最佳。

The results showed that the diameter and the volume of steamed bread had great positive correlation with the gluten content in wheat flour,that the ratio of diameter and height of steamed bread had great negative correlation with dough stability time ,and that the volume and height of steamed bread had good correlation with sedimentation value.

结果表明：小麦粉面筋含量与馒头的直径和体积高度相关；稳定时间与馒头的扩展比极显著负相关；沉降值与馒头的高度和体积相关性显著。

The qualities of the noodles were improved with gluten flour.

采用压热－酶法制备小麦抗性淀粉，并测定其持水性、乳化性和黏度特性。

Azodicarbonamide is of interest as a flour improver, since it improves not only the dough properties of weak gluten flour, but also lowers the energy input in dough mixing.

偶氮甲酰胺是一种令人很感兴趣的面粉改良剂。它不仅仅改善了含有微弱面筋含量的面粉的面团特性，而且降低了面团混合过程中的能量输入。

The results showed that after heating by low intensity microwave and dividing wall type water bath, the iodine blue value and gluten content of wheat flour were changed a little, reducing sugar content was increased, and moisture content, whiteness, water soluble protein and free fatty acid content were reduced.

结果表明，低强度微波和间壁式水浴加热后，小麦粉的碘蓝值、面筋含量变化不大，还原糖含量增高，水分、白度、水溶性蛋白质和游离脂肪酸含量减少。

Biscuit flour ; Specific flour ; Soft flour ; Quality of wheat flour ; Crude gluten

饼干粉；专用粉；低筋粉；面粉品质；湿面筋

In fine, bean vermicelli, rice production ,adding sodium alginate can improve products organization bonding, make its strong tension, bending breakage rate, reduce end breakage rate, especially for gluten content low flour, the effect is more apparent.

在挂面、粉丝、米粉制作中添加海藻酸钠可改善制品组织的粘结性，使其拉力强、弯曲度大、减少断头率，特别是对面筋含量较低面粉，效果更为明显。

It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.

应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为3∶3∶2）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。

Common wheat ; gluten strength ; flour color ; genetic analysis ; quantitative trait loci mapping ; marker assisted selection

国家自然科学基金；国家高技术研究发展计划(863计划)普通小麦；面筋强度；面粉颜色；遗传分析； QTL分析；标记辅助选择

Neither the killing of Mr Zarqawi nor any breakthrough on the political front will stop the insurgency and the fratricidal murders in their tracks.

在对危险的南部地区访问时，他斥责什叶派民兵领导人对中央集权的挑衅行为。

In fact,I've got him on the satellite mobile right now.

实际上 我们已接通卫星可视电话了