糊粉的

By contrast, ROS from aleurone layer were accumulated on cell membrane.

相反，糊粉层细胞产生的活性氧主要定位在细胞膜。

Because of its production of raw materials is not all fine flour, but a mixture of wheat flour has been milled down the process of the cortex, germ, aleurone layer and a small amount ...

由于其制作的原料并不全是精面粉，而是混合了小麦在磨粉过程中被碾下来的皮层、胚芽、糊粉层及少量。。。

Aleurone layer The outermost proteinrich layer of the endosperm of grass fruits (e. g. cereal grains).

糊粉层：在谷类种子胚乳最外面的一层或几层细胞，含有大量的糊粉粒。

Results demonstrated that the level of ROS was greater in embryo than in aleurone layer, and only very little ROS could be detected in starch. Furthermore, the ROS produced in embryo were mainly localized inside cells but not on cell membrane. By contrast, ROS from aleurone layer were accumulated on cell membrane.

结果表明：胚细胞产生的活性氧最多，糊粉层细胞次之，淀粉细胞几乎不产生活性氧；而且胚细胞产生的活性氧主要定位在细胞内，细胞膜上不产生；糊粉层细胞产生的活性氧主要定位在细胞膜。

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 contents of thiamin, riboflavin, nicotinic acid, total protein and xylose and the weight were determined separately for each part as well as for the whole grain.

合并吸收层和胚两部中核黄素的含量，约相等或稍高于糊粉层中核黄素的含量；合并吸收层，胚和糊粉层三者约占总含量50—60％。

Si content in aleuronic layer was closely related to that in near aleuronic layer and center of caryopsis.

糊粉层中的Si含量影响着近糊粉层和颖果中部的Si含量。

The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied.

研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性。

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。

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。

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。