查询词典 oat flour

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

The accumulating dynamic and differences of 4 husk oat varieties and 5 naked oat variety were studied in this research, and the results showed that the content of β-Glucan of husk oat varieties was higher than that of naked oat varieties, and the content of β-Glucan of Paul which was a naked oat varieties was highest, the MARION was lowest.

本试验通过对4个皮燕麦品种和5个裸燕麦品种β-葡聚糖积累动态和差异性的研究，明确了裸燕麦的β-葡聚糖含量高于皮燕麦，且裸燕麦品种保罗的β-葡聚糖含量最高，MARION的β-葡聚糖最低；在籽粒形成的四个发育阶段中，灌浆后期的β-葡聚糖积累最多对成熟期β-葡聚糖含量有决定性作用。

In the development of SUWF, more attention is given to strong and medium flour such as bread flour, steamed bread flour and dumpling flour, but soft flour such as biscuit and cake flour are not given more attention, especial the technology and the process of soft flour using domestic wheat.

然而在专用粉的生产和开发上，人们的注意力更多地集中在面包、馒头、水饺等强筋和中筋类专用粉，而在饼干、糕点等弱筋类专用粉方面却重视不够，尤其是利用国产小麦来生产弱筋类专用粉的工艺和技术尚属空白。

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。

Mixture of minor crops flour composed from 40% oat flour, 40% buckwheat flour and 20% pumpkin flour was used as main material of the chewable tablets.

研究了以40%燕麦粉、40%苦荞粉、20%南瓜粉混合而成的杂粮粉为主要原料，生产杂粮咀嚼片的工艺和硬度等的变化。

Adopt biologicals modification and spray drying to study the best technolodgy. Discuss the rheology of blending flour of corn flour ,extrusion corn flour and wheat flour in order to increase the scope corn flour.

采用生物方法并结合喷雾干燥对玉米面粉的改性工艺进行了研究，并对玉米面粉及玉米粉与小麦粉混合粉的流变学性质进行探讨，以期为玉米制品的开发奠定理论基础。

It manufactures and sells 30 kinds of flour products in four different categories: high-gluten bread flour, medium-gluten frozen food flour, low-gluten cake flour and pastry flour.

目前已形成高筋面包专用粉，中筋速冻食品专用粉、低筋蛋糕、饼干专用粉及家庭用小包装等四大系列30多种面粉产品。

According to different proportion, adding sweet potato flour and black rice flour into wheat flour, through testing of shearing hardness and sensory evaluation of cookie made from food crops like black rice, sweet potato to research how the sweet potato flour and black rice flour influenced the biscuit.

采用不同的配比将红薯粉和黑米粉加入到小麦粉中，以剪切硬度和感官品质为评价指标，研究红薯粉和黑米粉对酥性饼干的影响。

The results of the two orthogonal designs of artificial diet of rice stem borer both indicate that sucrose and wheat germ flour are key factors of survival days of rice stem borer. Rice stem flour、 wheat germ flour、 yeast flour and rice stem chaff flour affect the survival.

二化螟人工饲料两次正交试验的结果均表明，蔗糖和麦芽粉是影响二化螟幼虫历期的关键因子，水稻茎粉、麦芽粉、酵母粉和稻糠粉是影响二化螟幼虫成活率的关键因子，水稻茎粉是影响二化螟蛹重的关键因子。

Extracting oat oil with aceton,petrobenzine,ethano-aceton and n-hexne from oat,determining quality of physical and chemic about acidity value ,iodic value,saponification value,unsaponification,colour and melting point,analysis on composition of fatty acid on oat oil.

分别以乙醚、丙酮、丙酮-乙醇、正己烷对燕麦进行萃取，对所得油脂进行酸价、碘价、皂化值、不皂化物、色泽、熔点等理化性质的测定，同时对燕麦油的脂肪酸组成进行分析。

Metrorrhagia is also gynaecological problems of common diseases.

崩漏是妇科常见病也是疑难症。

WordFTP gives you the convenience and timesaving you need.

wordftp让您的方便和省时您所需要的。