查询词典 gluten

The hydrolysates of five proteins materials,namely fish meal,meat and bone meal,soybean meal,rapeseed meal and wheal gluten meal,were prepared with alcalase and their root-inhibiting activity to Indian dendranthema, Dendranthema indicum Des Moul was measured in Petri dish at different concentrations,i.e.0,0.5,1,2,5 mg/mL.

以鱼粉、肉骨粉、豆粕、菜籽粕及芡粉等几种天然蛋白原料为底物，以碱性蛋白酶为水解酶制备出天然蛋白原料的水解物，用培养皿生物分析法检测不同蛋白原料水解物在不同浓度(0.5、1、2、5 mg/mL)条件下对杂草野菊种子的生根抑制活性。

Elimination of potentially allergenic foods such as gluten has been tried on autistic children with mixed results.

消除潜在的致敏食物，如面筋一直试图对自闭症儿童的结果好坏参半。

Milling wheat wanted gluten = 25 protein = 13 moisture = average .kadi askar district-1st st., syrian arab republiccontact person mr.

Q*~{'d.k3M5c9Q+N福步外贸论坛是中国最大的专业外贸论坛，致力于打造全球最具人气、最实用的外贸社区。

It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality.

与粗蛋白含量相比，谷蛋白的相对含量，尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。

Sprouting wheat ; gluten strength ; breadmaking quality

发芽小麦；面筋强度；烘焙品质

Aqua, Sorbitol, PPG-1 PEG-9 Lauryl glycol ether, Hydrolyzed elastin, Hydrolyzed wheat gluten, Hydrolyzed collagen, Hydrolyzed glycosamino-glycans, Humulus lupulus, Propylene glycol, Triethanolamine, Sodium hydroxide, Carbomer, Maris limus extract, Ostrea extract, Imidazolidinyl urea, Parfum, Benzyl salicylate, Coumarin, Alpha isomethyl ionone, Hexyl cinnamal, Buthylphenylmethylpropionate, Linalol, Methylisothiazolinone, Methylchloroisothiazolinone.

水，山梨醇， PPG 公司- 1聚乙二醇- 9十二烷基醇醚，水解弹性蛋白，水解小麦面筋蛋白，水解胶原蛋白水解粘多糖，多聚糖，啤酒花提取物花，丙二醇，三乙醇胺，氢氧化钠，卡波姆，马里斯提取物，牡蛎提取物，咪唑烷基脲，香水，水杨酸苄酯，香豆素，阿尔法 l 紫罗兰酮，己基肉桂醛，丁苯基甲基丙醛，芳樟醇，甲基异噻唑啉酮，甲基氯异塞唑晽酮。

Add in the rest of the flour gradually,until the dought product gluten.

再逐步加入剩下的面粉，至筋性产生。

High-protein flour, whole wheat flour, salt and sugar mixture poured into the stainless steel bowl, dig a middle-dug pits, water poured into the pumpkin yeast solution, then add pumpkin mud, use low-speed mixing into a smooth in the rest of the flour gradually,until the dought product gluten.

3：高筋面粉、全麦面粉、盐和糖混合倒入搅拌缸，中间挖一个坑，倒入南瓜水酵母溶液，再加入南瓜泥，先用低速搅拌成团，至光滑。再逐步加入剩下的面粉，至筋性产生。

The freezable water content in the frozen wet gluten was determined by differential scanning calorimetry, Compared with the conventional freezing process, more water was frozen during the ultrasound-assisted and liquid nitrogen freezing processes.

用差示扫描量热仪测定了不同冷冻环境下湿面筋蛋白中可冻结水的含量，结果可见：超声辅助冷冻和液氮浸渍冷冻的湿面筋蛋白中可冻结水的含量比传统冷冻过程的高。

The relaxation behaviour was measured for gluten protein and its subtractions,i.e.crude gliadin,soluble glutenin and gel protein from Hereward flour.

松弛实验用于测定从英国Hereward面粉中得到的面筋蛋白和它的亚组分：麦醇溶蛋白、麦谷蛋白以及胶蛋白的流变性质。

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。