面包小麦

And Europe, durum is used primarily for pasta products, while in the Middle East and North Africa durum is used primarily for bread with lesser amounts used for pasta, couscous, and bulgur.

在美国和欧洲多伦小麦主要用于食用面糊产品，同时在中东和北非多伦小麦主要用于面包和小部分用于食用面糊，北非的古斯古斯餐品，土耳其碎麦主食。

Durum wheat is tetrapolid (28 chromosomes) and contains two basic genomes, whereas common bread wheat (Triticum spp.) is hexaploid and contains three basic gonomes. Durum is best adapted to growing in arid regions of the world: Italy and other areas in Southern Europe; Turkey and Syria in the Near East; Morocco and Algeria in Africa; Soviet Union; and Canada and Northern United States in North America.

多伦小麦产品是四倍体(28个染色体)并包含两个基本基因组，而普通的面包粉是六倍体并包含三个基本基因组，多伦小麦可以很好的适应生长于世界上的干旱地区环境，例如：意大利和南欧一些地区；近东的土耳其和叙利亚；非洲的摩洛哥和阿尔及利亚；前苏联；以及北美洲的加拿大和美国北部。

Rye bread will do you good, barley bread will do you no harm, wheaten bread will do your blood, oaten bread will strengthen your arm.

黑麦面包带给你好事，大麦面包带给你无灾，小麦面包甜润你的血液，燕麦面包使你双臂有力。

Development of the wheat-rye hybrid, triticale, has yielded a grain with a lysine content higher than that of wheat flour in bread making.

对黑麦与小麦杂交种即黑小麦的培育产生了面包制作方面赖氨酸含量比亲本小麦面粉中含量高的谷物。

One of the important aims of wheat quality breeding is improve the breadmaking quality.

小麦面包烘烤品质的改良是小麦品质育种的重要目标之一。

It was found that the solubility and oxidative gelation had good correlation with dough and breadmaiking properties. Pentosans with good solubility and oxidative gelation properties had good influence on dough and breadmaking properties.

对小麦麸皮戊聚糖组分与面团特性及面包烘焙品质之间关系进行初步探讨，发现戊聚糖组分的溶解性、氧化交联性质与面团特性及面包烘焙品质之间具有较好的相关性，溶解性较好、氧化交联性质较明显的戊聚糖组分，对面团特性及面包烘焙品质有较好的影响。

Study on glutenin subunits,GMP content and their relationships with(T.aestivum L.)With the analysis of high and low glutenin subunits of common wheat(Triticum aestivum L.)in China,the correlations between glutenin compositions,glutenin macropolymercontentand breadmaking quality were studied.Also a rapid and efficient detection method of geneticpolymorphism at Glu-D1y loci in wheat was established using polymerase chain reaction.

分析了100份小麦农家品种和241份育成品种的高、低分子量谷蛋白亚基的组成以及有关的品质性状，研究了高分子量谷蛋白亚基频率的变化，用单向一步SDS-PAGE的方法分离LMW-GS，并对我国小麦品种进行初步分类；在亚基水平上研究了不同的亚基或亚基组合对品质性状的影响；在聚合体水平上研究了谷蛋白大聚合体的含量与其他烘烤品质性状的相关性及其在面包体积预测中所起的作用；在基因水平上利用PCR技术研究了1D染色体上控制y-型谷蛋白亚基的Glu-Dly位点基因的多态性。

The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC, WGC, BD, L(superscript *) and a(superscript *) had common effects on processing quality of pan bread, steamed bread and noodle, and DT, ST and E had common effects on processing quality of pan bread and noodle.

回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。

I'd get home and swear I had bought Italian bread only to find a loaf of fat-free wheat bread.

我会把面包买回家然后赌咒发誓我买了意大利面包，结果却发现是一块没有脂肪的小麦面包。

The uniformity of flour from batch to batch has been most concerned from bakers. Millers always concentrate on wheat tempering or wheat mixing step without paying much attention to the flour blending step.

对面包烘焙者来说，每一批面粉的一致性是有很大关系的，磨粉者总是很注意小麦的韧性和小麦的混合步骤，而没有在小麦粉混合步骤上花费更大的精力。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。