查询词典 rye bread

The chromosomal constitution of 200 advanced lines from 1R monosomic addition lines between the wheat cultivar Mianyang11 (MY11) and different rye lines R3, R12, and Baili-rye was studied by the improved C-banding and A-PAGE method. The result showed that 45 lines were identified as 1RS/1BL translocation lines congruously by the two methods. But a line (843-1-1), originated from an 1R addition line of wheat cultivar MY11 and rye line R12, was identified as 1RS/1BL translocation line by C-banding and genomic in situ hybridization,but the secalin block from chromosome arm 1RS of rye was absent in the A-PAGE pattern of its seed proteins.

结果发现，在鉴定的200个株系中，有45个株系经C-带和A-PAGE检测均一致地发现它们含有一对1RS /1BL易位染色体，而一个株系843-1-1，C-带鉴定、原位杂交结果均证明它含有一对1RS/1BL易位染色体，但A-PAGE醇溶蛋白图谱却不具有黑麦1RS染色体臂的黑麦碱特征带，而表达出既不同于黑麦碱又不同于亲本绵阳11的醇溶蛋白带型。

Rye bread will do you good ,barley bread will do you no harm ,wheaten bread will sweeten your blood ,oaten bread will strengthen your arm .

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你的双臂有力。

Rye bread will do you good,barley bread will do you no harm, wheaten bread will sweeten your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

Rye bread will do you good, barley bread will do you no harm, wheaten bread will do your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

With rye cultivar AR71 as the source of resistance to wheat sharp eyespot,we tried to transfer the rye resistant genes into eight wheat cultivars or lines by pollen tube pathwaymethod and intergeneric crossing between wheat and rye.

以抗小麦纹枯病的黑麦AR71为抗源供体，以鲁麦1号、有蜡、百农3217、圆锥小麦TG29等8个小麦品种为受体，试图通过花粉管通道法和属间杂交的方法，导入供体的抗纹枯病基因。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC, WGC, BD, L(superscript *) and a(superscript *) had common effects on processing quality of pan bread, steamed bread and noodle, and DT, ST and E had common effects on processing quality of pan bread and noodle.

回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。

Today's intensive research into rye began when a correlation was noticed between the low incidence of cancers and high consumption of rye bread.

当相互关系被在癌症的低的发生和黑麦面包的高的消耗之间注意到时，今天的集中的对黑麦的研究开始。

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。

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。

Some of them were ligated to the plasmid vector pCR 2.1 andsequenced,respectively.

将所获DNA片段克隆到pCR2.1载体进行测序，并与基因组数据库进行同源性比较。

Thinking since Google owns Blogger, I would be able to escalate this issue to the support team.

自谷歌的思考拥有Blogger的，我将能够缓解这一问题的支持团队。