燕麦

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。

Such as apples, melons, berries, greens, peppers, lettuce, carrots, cauliflower, beets, broccoli, asparagus, green beans, spinach; whole grain products such as whole wheat or oat bread, cereals, and pasta; brown and wild rice, oats; grains such barley, quinoa, millet.

多吃：水果和富含纤维的蔬菜，如苹果、瓜果、绿色蔬菜、辣椒、生菜、胡萝卜、花菜、甜菜、西兰花、芦笋、青豆、菠菜；粗粮，比如全麦面包或燕麦面包、谷类和面食；野生棕米，燕麦；还有大麦，昆诺阿笕，小米等谷物。

A flat, usually unleavened bread made of oatmeal or barley flour.

燕麦饼，大麦饼一种由燕麦粉或大麦粉做成的扁平的，通常未经发酵的面饼

Amylase was used to hydrolyze the starch of oat bran, then the residual quantity of starch was studied. The effect of the amount of water, the amount of α-amylases, the time and the temperature were researched in the enzymatic process.

用α-淀粉酶酶解燕麦麸皮中的淀粉，以酶解后燕麦麸皮中淀粉的残留量为考察指标，研究了酶解反应过程中加水量、加酶量、反应时间及反应温度4个因素对酶解效果的影响。

One natural component of dietary fiber is a water-soluble polysaccharide, commonly known as β;-glucan, but more properly β- D-glucan, that is present in oat and barley brans.

膳食纤维的天然成分是一种水溶性多糖，通常认为是3-葡聚糖，更确切地说是p-D-葡聚糖。它存在于燕麦和大麦麸中，由于燕麦葡聚糖在降低血清胆固醇上有效

The processing technology of cracker with oat flour and tailored flour blending in certain ratio was studied,And the satifactory products were got by using the optimum ratio deteimimed by the single factor test and multifactor orthogonal exporiments.

以燕麦粉和特一粉为原料，按一定比例配粉制作酥性饼干，通过单因素试验和多因素正交试验，确定最佳配比，获得了比较满意的燕麦饼干制品。

The hydrolysates from oat xylan using Xyn Ⅰ Xyn Ⅱ and their mixture for hydrolysis were analysed by HPLC. It was showed that Xyn Ⅰ hydrolyzed mainly the unsubstituted regions of oat xylan, and hydrolytes were high xylooligosaccharides; whereas Xyn Ⅱ exhibited greater catalytic versatility than Xyn Ⅰ and were able to attack substituted regions of the polysaccharide and showed greater activity to low xylooligosaccharides than Xyn Ⅰ to give xylobiose as the main hydrolysate. The purified xylanases were acidic enzymes.

以纯化酶组分及其混合物水解燕麦木聚糖，采用高效液相色谱分析相应的水解产物，结果表明，Xyn Ⅰ降解燕麦木聚糖时，主要降解作用发生在底物中没有取代基的区域，水解产物的聚合度较高；Xyn Ⅱ对底物具有更强的适应性，能降解底物中有取代基的区域，相对Xyn Ⅰ酶组分，Xyn Ⅱ酶组分对低聚合度的木聚糖的活性更高，木二糖为主要降解产物。

A kind of blended flour was prepared by oat flour and wheat flour in different proportions,and then the processing property of bread made in this formula was studied.

燕麦的营养价值较其它谷物高，将燕麦粉和小麦粉配制成不同比例的混合粉，研究几种配方下制作面包的工艺性能。

Proper treatment temperature, such as 140～155℃ air heating or 200℃ far-infrared heating can decrease the gelatinization temperature and increase the viscosity of oat flour.

初步研究认为，适宜的处理温度（140～155℃热风干燥或200℃远红外烘烤）可降低燕麦粉的糊化温度，增加燕麦粉的黏度。

You can even make your own oat flour at home - just pulse rolled oats in the food processor until they form a fine powder.

你还可以在家里自制燕麦粉--就把燕麦片放到磨粉机里磨成小细粉就可以了。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷