面包小麦

Wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America.

深色硬麦粒小麦，富含面筋，用来制作面包和意大利面食；特别生长于俄罗斯南部、北非和北美中部的北边。注意，注意力集中

Processing of wheat flour from the general development of flour now, flour dumplings, spontaneous powder, bread flour, gluten flour, whole wheat flour nutrients as well as convenience food, puffed food, nutrition, food, health food, high-end leisure, and other food products.

小麦加工由过去的普通面粉发展为现在专用粉、饺子粉、自发粉、面包粉、面筋粉、全营养素面粉以及方便食品、膨化食品、营养食品、保健食品、高档休闲食品等系列产品。

Major features of the processing quality are improved with increasing application of potassium within a given range. Many important quality traits of baked bread including wet gluten, sedimentation, stable time, bread volume, extensibility, etc.

在一定范围内小麦的主要加工品质性状随施K量的增加而改善，与对照相比，湿面筋、沉降值、稳定时间、面包体积和延伸性等重要烘焙品质指标均有改善。

CSR17 lines which are spring wheat introduced from Canada was observed through greenhouse and field on agronomy character ,yield characteres and quality characteres .Su per-strong gluten bread wheat named Jinqiang No.1 was selected out .

通过对从加拿大引进的春小麦品系CSR17的变异单株进行温室、田间一系列农艺性状和产量性状、实验室品质性状等的观察和鉴定，选育出超强筋面包专用小麦新品系津强1号。

Glutenin is the one of major components of the storage protein in wheat and a significant contribution to dough rheology and baking quality.

麦谷蛋白是小麦贮藏蛋白的主要组成成分之一，决定面团的强度和面包的烘烤品质。

Much more wheat is needed to make bread, not to mention the backbreaking task of picking up loose seeds that tumble irritatingly to the ground.

为了做面包，需要的小麦更多；麦穗令人恼恨地掉落到地上，拾麦穗这件能把脊梁骨累断的苦差，不提也罢。

Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka.

作物黑麦，小麦，大麦，谷子，并提供了药物的成份，为大量的面包，扩充，谷物，啤酒，和伏特加。

The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied.

从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖，然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中，研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。

Pentosan prepared from wheat bran was added into two different kind of wheat flour in different amount in order to study the effect of wheat bran pentosan on dough and breadmaking quality .

从小麦麸皮中制备戊聚糖，将其分别以不同的比例添加到两种筋力不同的面粉中，以研究其对面团特性及面包烘焙品质的影响。

Pentosan is a group of nonstarch polysaccharides in cereal seeds, particularly wheat. It is an important functional component of wheat flour, affecting many properties such as bread-making quality.

戊聚糖是谷物种子中，特别是小麦种子中重要的非淀粉多糖，也是麦类面粉的重要功能性成分，对面包品质有重要影响。

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。