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- Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method 小麦和小麦粉。谷蛋白含量。第3部分:利用烤炉烘干法使潮湿的谷蛋白成干谷蛋白的测定
- Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method 小麦和小麦粉。谷蛋白含量。第4部分:利用快速烘干法使潮湿的谷蛋白成干谷蛋白的测定
- dry gluten content 干面筋
- Methods of test for cereals and pulses - Determination of dry gluten in wheat flour. 谷物产品;作物粉;化学分析和试验;谷物食品;谷蛋白;试验条件;小麦;谷类粉;食品检验;水含量的测定;详细信息。
- It also has good quality characters, such as high gluten content, longer development time and longer stability time. 面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
- The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by K fertilizer. 施用钾肥能提高小麦籽粒蛋白质含量和湿面筋含量,但对籽粒沉降值的影响不大。
- Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content. 蛋糕和酥饼品质受面筋含量和面团强度的强烈影响。
- After blending with Chinese wheat, the gluten content of blended flour can be improved. 与中国小麦搭配后,混合粉的湿面筋含量有所提高;
- The grain yield, protein content and yield, wet gluten content, sedimentation value increased with the increase of N and K application rates. 小麦籽粒产量、蛋白质含量和产量、湿面筋含量及沉降值均表现出随氮、钾用量的增加而增加的趋势。
- The results showed that grain yield,test weight and flour yield increase,wet gluten content decrease by spraying Triadimefon in the later growth stage. 结果表明,在小麦生长中后期,喷洒粉锈宁可以提高籽粒产量,提高籽粒容重和出粉率,降低湿面筋含量。
- Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar. 结果表明:面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。
- Kazakh grain, prized for its high protein and gluten content, is similar to some of the scarce top-quality North American crops that jumped in price yesterday. 哈萨克斯坦小麦因蛋白和麸质含量高而受到市场追捧,与一些供应稀少的高品级北美小麦相似,这些小麦价格昨日也出现大涨。
- F2 reacted primarily on wet gluten content, test weight, and flour yield, which reflected the intimate and direct relationship between gluten content and milling quality. 因子2对湿面筋含量、容重和出粉率起支配作用,反映了湿而筋含量与磨粉品质之间存在着较密切的、直接的联系;
- The results showed that wet gluten content and Zeleny sedimentation value of the mixed flour decreased gradually with the increase of the three kinds of soybean flours. 结果表明:随着全脂豆粉、脱脂豆粉及大豆蛋白使用量的增加,小麦粉湿面筋含量与沉降值逐渐下降,馒头的比容逐渐减小,品质逐渐变差;
- Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. 将各种天然或无毒、营养丰富的小麦粉改良剂,以适当的比例添加到面筋含量适中,筋力较弱的国产小麦粉中。
- Method for determination of dry gluten in flour GB/T14607-1993小麦粉干面筋测定法
- The strains with cutin grain, however, can improve test weight, protein content, wet gluten content, falling number and extension of Extensograph analysis. 大粒重小麦有利于增加沉淀值,但使湿面筋含量、降落值、稳定时间和延展性降低。
- The gluten qualities some Chinese wheats and French wheats were comPared through analyzing the wet gluten content and gluten index of wheat whole meals and flours. 通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数,比较了中国河南、法国小麦样品的面筋质量。
- Abstract: Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. 文摘:将各种天然或无毒、营养丰富的小麦粉改良剂,以适当的比例添加到面筋含量适中,筋力较弱的国产小麦粉中。
- The results show that French wheat (FW-P11) is high-quality wheat with low strength, low ash content, high flour yield, low loss of protein, low gluten content, but high gluten index. 结果表明:法麦(FW-P11)灰分含量低、出粉率高、蛋白质损失率低、面筋含量低但面筋指数高,是一种优质的低筋小麦;