查询词典 gluten

This means that gluten is present in all ordinary types of bread foods and confectionery, and even in some sauasges.

这意味着面筋出现在所有普通面食及糖果，甚至一些香肠中。

The variety used depends on the different elasticity and malleability required for each product and the reason why the wheat flour used in many foods cannot be replaced by other starches such as sweet potato flour or cornflour is because neither of these flours contains proteins capable of forming gluten.

许多淀粉类产品中的面粉无法被其他淀粉类如地瓜粉、玉米粉等替代的原因，就是玉米粉、地瓜粉中不含可形成面筋的蛋白质。

A duo of desserts were brought out, and lunch was capped off by Nice Soft Lady (Rice-gluten Dumpling with Fresh Mango and Whipped Cream) and Fried Puff Pastry "Lotu" Shell with Fresh Summer Green Bean Puree...

两种甜品被端了上来，一个是裹着新鲜芒果和奶油的糯米团，另一个则是绿豆沙配着酥皮饼。

Patients are advised to see a dietician for guidance on foods that are gluten-free and to monitor their progress carefully.

病人的人士，宜见营养师为指导，对食品，是面筋-免费，并监察他们的工作进度小心。

In our research, the morphological and physicochemical properties of common corn starch granule and resistant starch granule were systemically studied using Rapid Visco Analyzer, Farinograph, Mixograph, TA-plus, Laser Particle Analyzer, Differential Scanning Calorimeter and Fourier Transform Infrared Spectrometer. And the influences of resistant starch on pasting properties of wheat flour and rheological properties of dough with different gluten strengh were investigated, so did effects on sensory and texture characteristics of staple food in northern China. These results will provide some theoretical basis for resistant starch widely using in food industry.

本文采用快速黏度分析仪、粉质仪、揉混仪、质构分析仪、激光粒度仪、差示扫描量热仪、红外光谱仪等先进测试仪器系统研究了抗性淀粉和普通玉米淀粉的颗粒形貌和理化性质，探讨了抗性淀粉对不同筋力小麦粉糊化和流变学特性及北方主食感官和质构特性的影响，为抗性淀粉在食品工业中的广泛应用提供了理论依据。

Today most pasta is made from durum, which has a high gluten level that makes the dough easy to shape.

今天大多面食是由小麦，其中具有高面筋水平，使面团容易形成。

The importance of durum in world markets is reflected in the protein composition, ie., gliadins which contribute to dough extensibility and glutenins which contribute to dough elasticity within the gluten protein matrix.

世界市场上多伦小麦的重要性体现于蛋白质组成，即麦醇溶蛋白有助于面团的延展性和麦谷蛋白有助于面筋蛋白质基质中面团的弹性。

Enzymic hydrolyzates of gluten showed good water-solubility and emulsibility in the wide range of pH, including near its PI.

水解度控制在8%～15%，可使酶解面筋蛋白在广泛pH范围，特别是等电点附近，均具有优良的水溶性和乳化性能。

Water-solubility and emulsibility of gluten were improved by the hydrolysis of Papain.

木瓜蛋白酶水解面筋蛋白可提高水溶性和改善乳化性能，适宜的水解条件为：酶解温度55℃、酶解pH值3.0、酶液浓度1.0%、底物浓度20%、水解时间3h～4h。

Celiac disease is an enteropathy resulting from an abnormal immune response to gluten-derived peptides in genetically susceptible individuals.

乳糜泻是由于遗传易感个体对谷蛋白衍生多肽产生异常免疫应答的一种肠道病变。

For a big chunk of credit-card losses; the number of filings (and thus charge-off rates) would be rising again, whether

年美国个人破产法的一个改动使得破产登记急速下降，而后引起了信用卡大规模的亏损。

Eph. 4:23 And that you be renewed in the spirit of your mind

弗四23 而在你们心思的灵里得以更新