查询词典 wheat flour

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。

Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.

通常有许多菜肴的鸭，其中包括一盘细切葱酒吧，一盘黄瓜条和最后一盘酱类酱油发酵面粉。

This is the mixture of wheat flour and water.

这是麦粉和水的混合物。

Wheat flour is one of the most important food and food raw material.

小麦粉是世界上最主要的食品和食品原料之一。

With this method the recoveries of NaFeEDTA in fortified wheat flour and salt was above 94%.

应用该方法对强化面粉和食盐中的NaFeEDTA检测的平均回收率＞94%。

Vitamin A microencapsulated used as nutritional fortifier in wheat flour was made by centrifugal spray granulation .

用离心喷雾造粒技术制备面粉营养强化剂微胶囊化VA。

It is practical to fortify wheat flour with reduced iron powder in China.

在我国用还原铁粉来对面粉进行强化是可行的。

When you add water to wheat flour, water molecules combine with two proteins, gliadin and glutenin, to form gluten.

当你在小麦面粉中加入水，水分子会和麦胶蛋白和麦谷蛋白结合，形成面筋。

The results showed that the diameter and the volume of steamed bread had great positive correlation with the gluten content in wheat flour,that the ratio of diameter and height of steamed bread had great negative correlation with dough stability time ,and that the volume and height of steamed bread had good correlation with sedimentation value.

结果表明：小麦粉面筋含量与馒头的直径和体积高度相关；稳定时间与馒头的扩展比极显著负相关；沉降值与馒头的高度和体积相关性显著。

The results showed that after heating by low intensity microwave and dividing wall type water bath, the iodine blue value and gluten content of wheat flour were changed a little, reducing sugar content was increased, and moisture content, whiteness, water soluble protein and free fatty acid content were reduced.

结果表明，低强度微波和间壁式水浴加热后，小麦粉的碘蓝值、面筋含量变化不大，还原糖含量增高，水分、白度、水溶性蛋白质和游离脂肪酸含量减少。

Finally, according to market conditions and market products this article paper analyzes the trends in the development of camera technology, and designs a color night vision camera.

最后根据市场情况和市面上产品的情况分析了摄像机技术的发展趋势，并设计了一款彩色夜视摄像机。

Only person height weeds and the fierce looks stone idles were there.

只有半人深的荒草和龇牙咧嘴的神像。