糊粉

It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.

应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为3∶3∶2）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。

According to the results of experiments, the mechanism was deducted: the pre-gelatinization starch molecular limited the spread of the other starch molecular and decreased the amount of hydrogenous bond, which lowed the strength of rice noodle. However, the curly starch molecular was propitious to improve the maximum strain.

根据实验结果，推断其机理为：预糊化的淀粉分子限制了其它淀粉分子在糊化过程中的伸展，减小了老化时淀粉形成氢键的数量，从而降低了切粉的强度；卷曲的淀粉分子有助于提高切粉的最大应变。

The result shows that when the emulsifying agent layer not perfectly covering the primary particles' surface or the primary particles' surface being covered with overmuch powder grain, it will lead to the higher plastisol viscosity.

结果表明初级粒子表面的乳化剂层包覆不严或表层粉粒太多，均会导致增塑糊粘度偏高；次级粒子聚结松散，结构脆弱，有较低的糊粘度和触变性；次级粒子聚结紧密，有熔结现象，增塑糊粘度偏高。

A comparative analysis was made between farinograph E and visco amylo graph R recently presented by Brabender Group and former farinograph,viscograph and amylograph in respect of construction and operation,result and analysis,software and hardware.

将德国布拉班德公司最新推出的E型粉质仪及快速粘度—糊化仪分别与老式粉质仪、粘度仪及糊化仪就其结构与操作、结果与分析、软件与硬件等方面进行了对照分析。

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。

The galactosyl oligosaccharides of raffinose series are widely distributed in seeds of many species and are localized in tissues that remain viable after desiccation, including the embryo and aleurone layer of cereals, cotyledons and axis tissues of legumes and other dicots.

棉子糖半乳糖苷系列寡糖广泛分布在许多种植物种子中，并存在于干燥后仍能保持活力的组织内，如禾谷类种子的胚及糊粉层，豆类及其他双子叶植物的子叶和胚轴组织等。棉子糖半乳糖苷系列寡糖在禾谷类种子的非自溶性中央胚乳中不合成，但存在于蓖麻种子的自溶性胚乳细胞中。

The blend flour of corn flour and extrusion flour also make use of the paste degree of extrusion flour to produce cold viscosity.

玉米面粉和膨化粉混合也是利用膨化粉中淀粉充分糊化，从而可使混合粉产生冷粘性。

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。

There were 16 varieties of instant mashed potatoes, 75 different instant gravies, 120 different pasta sauces.

有16种速溶的马铃薯糊粉，75种速溶肉汁，120种面食酱。

Compared to other elements content in different parts of different genotypes of wheat grains, we can find that there was extremely remarkable linear relations between the content of Pb and Cd

植物受重金属的污染往往是多种重金属的复合污染[15]，通过比较不同基因型水稻籽粒同一部位和不同部位Cd含量的差异，发现对Pb、Cd积累的部位差异是一致的，均是糊粉层累积最多，内胚乳最少。

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。