查询词典 gluten-fibrin

The stability of maize yellow pigment from extruded corn gluten was investigated,the effect of sever- al food additives on maize yellow was also discussed.

从膨化玉米黄粉中提取的天然黄色素是一种安全无毒的食用色素。

Keywords extrusion;corn gluten;maize yellow pigment;functional natural colorants;stability;food additive

膨化； 玉米黄粉；玉米黄色素；功能性天然色素；稳定性；食品添加剂

Using peanut meal, maize yellow powder , and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.

以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。

In the protein of barley, the contents of Glu, Pro, Phe, Arg are high, and the Limitation amino acids are Met and Trp. The content of Lys in barley is higher than that in wheat, which showed it had a good nutrition quality. The reason for barley protein unforms gluten net tissue was the content less of prolamine and glutein in the protein of barley. The one of main factors for barley showing high biological activity functions might lie in its high β-glucan and polyphenol chemical compound content.

大麦蛋白质中谷氨酸、脯氨酸、苯丙氨酸和精氨酸含量较高，限制性氨基酸为蛋氨酸和色氨酸，赖氨酸的含量高于小麦的，表现出较好的营养品质；大麦蛋白质组分中醇溶蛋白和麦谷蛋白含量较低，是其不能形成面筋网络组织的主要原因；大麦中含有β-葡聚糖和多酚类化合物是其生理活性功能较强的主要因素之一。

Tamari is similar but slightly stronger and made without wheat (and so is gluten-free).

塔马里是类似的，但略强，并没有小麦。

TABLE 7: ON PACK CLAIMS Example1: Contains Wheat Gluten, Sulphites.

ON PACK CLAIMS：配料：例1 ：包含麦麸、亚硫酸盐。

The principle of the effect of starch on qualities of the both noodles is, starch gives dough with shapeable ability by making gluten filled and diluted; and gives adhesiveness, softness and part of springiness to cooked noodles by gelatinization.

淀粉对于挂面及方便面品质的影响机理在于：淀粉通过填充和稀释作用，赋予面团以可塑性；通过糊化与老化作用，赋予面条以粘附性、软度和部分弹性。

The principle of protein's influencing on qualities of the both noodles is, glutenin and gliadin give the dough with shapeable ability by forming net construction of gluten; and give cooked dried noodle and instant noodle with hardness, extending ability and part of springiness by coagulating with each other when they are heated.

蛋白质对于挂面及方便面品质的影响机理在于：麦谷蛋白和醇溶蛋白通过形成面筋的网络结构，赋予面团以成形性；通过受热产生凝集变性，赋予面条以筋力、硬度和部分弹性。

The higher the volume of the sedimented gluten , the better should be the baking quality of the flour.

沉积的面筋量越多，该面粉的焙烤特性截止好。

This month's gluten free recipe features a celiac and food allergy friendly pasta sauce that utilizes fresh veggies pureed into a smooth tomato sauce.

这个月的不含麸质食谱不仅满足了肚子的需要，而且采用非食物过敏原的面食。将新鲜的蔬菜煮成浓汤，加入番茄酱。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。