糊化

The study also showed that too much more hydroxide sodium and higher...

研究结果表明，过高的糊化温度和过大的碱量都不利于成胶。

Hydroscopicity or perviousness macherent was so bad, suppresses the infiltration of adhesive bonding; hydroscopicity or perviousness is too strong a macherent, will lead to gum the phenomenon is not gelatilization, instilla with laurocapram rubber.

吸水性或透水性太差的原纸，会抑制黏合剂的渗透粘合；吸水性或透水性太强的原纸，一会造成胶未糊化现象，二会产生透胶现象。

After aging rice 10minutes boiling, the bright region is extending slowly compared with the fresh rice, The new rice absorbs water fast, whose cell breaks and the content comes out more during cooking, the old rice has the tendency of melting and forms the platy structure owing holes.

陈米在沸水煮沸10min后，胚乳中部不糊化的区域比新米大。煮饭过程中新米较陈米吸水快，细胞破裂内容物溶出多。

For study of relevant factors which influence the wet-heating processing,the experimental method of the quadratics rotary orthogonal combination was adopted,and three evaluation indexes(gelatinization,unit weight and material powder) were applied in the experiment.

对影响高水分玉米热风加热压片的因素，利用正交旋转组合设计的方法，以玉米片糊化度、容重、碎粉率为评价指标进行了试验研究。

When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

The results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment. Microwave treatment increases the gelatinization transition temperatures and the gelatinization temperature range of starches.

结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。

Results show that the swelling power,the solubility,the syneresis,and the gelatinization enthalpy of the treated starch decrease,and the gelatinization transition temperature and the gelatinization temperature range of the treated starch increase.

采用微波对30%水分含量的玉米淀粉进行处理。结果表明微波处理降低了淀粉的膨胀度和溶解度、冻融稳定性以及焓值，提高了糊化转变温度、转变温度范围。

Microwave treatment de- creased the swelling power,solubility and syneresis.

主要X-射线衍射峰的强度增大，晶型由B型转为A型，马铃薯淀粉经处理后糊化起始温度升高、粘度降低，粘度曲线由A型变为C型。

For thermal analysis, addition of hydrocolloids results Tp of tapioca starch increasing significantly.

在热分析方面，水合胶体的添加使树薯淀粉的糊化尖峰温度明显增加。

The grain length, width and 100-grain weight of parents and 110 lines in waterland cultivation of were greater than that in dryland cultivation, and amylose content and chalkiness rate were less than that in dryland cultivation. The comparative study on RVA showed that the greater effect of water stress was observed on the cold plastic viscosity, consumers base value, the restoring value of RVA spectral characteristics and litter on gelatinization temperature, the peak time, the highest viscosity, hot plasma viscosity, disintegrating value.

在旱地种植亲本和各品系的粒长、粒宽和百粒重的均值均小于水田种植，而直链淀粉含量和垩白率均大于水田种植；稻米淀粉黏滞性特征谱中冷胶黏度、消碱值、回复值受土壤水分胁迫影响较大，土壤水分对糊化温度、峰值时间、最高黏度、热浆黏度、崩解值影响较小。

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％。