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gluten-fibrin相关的网络例句

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I'm looking forward to trying many other recipes such as: Pistachio Twist, Gluten Free Cheddar and Sesame Bread, Carrot Bread, Lentil Curry Bread.

我期待着尝试许多其他的食谱,例如:开心果扭,面筋免费切达和芝麻面包,胡萝卜面包,小扁豆咖喱面包。

Stability, sedimentation value, water absorption and wet gluten content decided bread volume together, and the effects of them were weakened respectively from their direct effects on bread volume.

稳定时间、沉淀值、吸水率、湿面筋含量共同决定面包体积,它们对面包体积的直接作用依次减弱,沉淀值为面包体积的主要决策变量。

Wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America.

深色硬麦粒小麦,富含面筋,用来制作面包和意大利面食;特别生长于俄罗斯南部、北非和北美中部的北边。注意,注意力集中

Processing of wheat flour from the general development of flour now, flour dumplings, spontaneous powder, bread flour, gluten flour, whole wheat flour nutrients as well as convenience food, puffed food, nutrition, food, health food, high-end leisure, and other food products.

小麦加工由过去的普通面粉发展为现在专用粉、饺子粉、自发粉、面包粉、面筋粉、全营养素面粉以及方便食品、膨化食品、营养食品、保健食品、高档休闲食品等系列产品。

Arabinoxylan; laccase; oxidative crosslinking; interaction between arabinoxylan and gluten proteins; whole meal bread

阿拉伯木聚糖;漆酶;氧化交联;阿拉伯木聚糖与面筋蛋白相互作用机理;全麦面包

Effect of resistant starch on northern style Chinese steamed bread processing qualitiesThe hardness and chewiness of three kinds of steamed bread with different gluten strength increased significantly and the springiness, cohesiveness and resilience decreased significantly when the RS3 proportion in the blends increased. The hardness and chewiness of 10% RS3-SGW and 5% RS3-IGW steamed bread were significantly lower than that of WGW steamed bread. They had acceptable taste and flavor.

抗性淀粉对北方馒头加工品质的影响随着RS3添加量的增加,三种筋力抗性淀粉馒头的硬度和咀嚼性显著增加,弹性、黏聚性和回复性显著减小。10% RS3添加量的强筋粉馒头和5%添加量的中筋粉馒头的硬度和咀嚼性明显低于弱筋粉馒头,具有可接受的口感。

Major features of the processing quality are improved with increasing application of potassium within a given range. Many important quality traits of baked bread including wet gluten, sedimentation, stable time, bread volume, extensibility, etc.

在一定范围内小麦的主要加工品质性状随施K量的增加而改善,与对照相比,湿面筋、沉降值、稳定时间、面包体积和延伸性等重要烘焙品质指标均有改善。

All bread samples exhibited bright color like the control. Initial texture of bread made from the various resistant starches was tender but with storage, a general increase in the hardness of the bread was noticed. This was attributed to the ability of guar gum to absorb water and the association between the guar gum and emulsifier with the gluten and lipid of the bread flour.

采用抗性淀粉制备的面包其初期的结构很柔软,但随着储藏,面包的硬度显著上升,这可能归功于瓜尔豆胶的吸水能力以及瓜尔豆胶和乳化剂与面粉中的谷蛋白和脂类形成的缔合作用。

CSR17 lines which are spring wheat introduced from Canada was observed through greenhouse and field on agronomy character ,yield characteres and quality characteres .Su per-strong gluten bread wheat named Jinqiang No.1 was selected out .

通过对从加拿大引进的春小麦品系CSR17的变异单株进行温室、田间一系列农艺性状和产量性状、实验室品质性状等的观察和鉴定,选育出超强筋面包专用小麦新品系津强1号。

Gluten helps bread rise.

面筋有助于使面包变得膨松。

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