糊化

Starch gelatinization degree is one of the most important indexes for feedstuff processing, which affects the utilization efficiency of energy in feedstuffs, digestibility coefficients of feedstuffs and animal performance.

淀粉糊化度是评价颗粒饲料加工质量的重要指标，直接影响畜禽吸收利用饲料中能量物质的效率，进而影响饲料的转化效率和畜禽生长状态。

The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour, while the swelling power and water-holding power of all blends obviously increased correspondingly.

结果表明，配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势，但由于混合粉中的糯麦面粉和普通面粉分别糊化，先后形成&糯麦高峰&和&普通小麦高峰&，混合粉的高峰粘度反而降低。

It showed that rice quality was better as follows: better milling quality and physic-chemical index higher head rice percentage, middle - soft gel consistency, low gelatinization temperature, low and middle amylose content, more than 7% protein content.

碾米品质和理化指标最好，整精米率较高，有中软的胶稠度和低的糊化温度，中低含量的直链淀粉、蛋白质含量多在7％以上。外观品质次之，垩白米率较高，且不同的积温带品质存在较大差异。

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。

The principle of the effect of starch on qualities of the both noodles is, starch gives dough with shapeable ability by making gluten filled and diluted; and gives adhesiveness, softness and part of springiness to cooked noodles by gelatinization.

淀粉对于挂面及方便面品质的影响机理在于：淀粉通过填充和稀释作用，赋予面团以可塑性；通过糊化与老化作用，赋予面条以粘附性、软度和部分弹性。

The starch could gelatinize at room temperature after 75h.

球磨75h后的淀粉在常温下即可糊化。

With increasing of salt or glucose, setback, resuscitation and final viscosity increased, but gel property and retrogradation of starch paste decreased.

总体来看，碱面和明矾对南阳彩色小麦淀粉糊化特性的影响较大，葡萄糖和食盐的影响较小。

It indicated that dry heating reduced the pasting temperature , increased final viscosity ,storage moduli and yield stress of starch and xanthan gum mixtures .

结果显示：经黄原胶干热改性后的大米淀粉的糊化初温降低，终粘度升高，其淀粉凝胶的弹性模量G'，屈服应力显著升高。

3 Effects on starch paste properties The peak, trough, visco, setback of spring-sown maize at N2 level were higher than those of N0, but their peak time and temperature were not different with each other.

3.3 不同施氮水平淀粉糊化特性差异 N2处理春玉米Peak、Trough、Visco、Setback显著高于NO，出峰时间和温度各处理间差异较小。

Generally, high viscosity hardly occurred in those varieties with small volumeweight or large ratio of FLA to PLA.

表明如果容重较低即使是Wx基因变异类型也难以有好的淀粉糊化品质。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。