湿面筋含量,wet gluten content
1)wet gluten content湿面筋含量
1.Corn amylophosohatase and alum were applied as a new flour gluten fortifier to raisewet gluten content of Chinese wheat, and the effect of different proportions of new flour gluten fortifier was studied by using compound factor test.为提高国产小麦生产的面粉湿面筋含量 ,采用玉米淀粉磷酸酯和明矾作为新型面粉增筋剂 ,应用复因素试验对不同配比的新型面粉增筋剂提高湿面筋含量的效果进行了试验研究。
2.The gluten qualities some Chinese wheats and French wheats were comPared through analyzing thewet 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。
3.In this paper,the method of extraction, isolation and measurement about GMP,the difference and correlation among GMP content,Alkalescence water retentiveness capacity,Swelling index of gultenin andwet gluten content were analyzed by a recombinant inbred lines.本文以一个普通小麦的重组自交系后代群体为试验材料 ,对GMP的提取、分离和测定方法以及GMP含量、碱性水保持力 (AWRC)、膨胀系数 (SIG)及湿面筋含量的群体变异、GMP含量与其它三项品质指标的相关性进行了研究。
英文短句/例句
1.There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.湿面筋含量和面团稳定时间与强筋小麦产量呈正相关。
2.Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量,改善小麦籽粒品质。
3.Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响
4.Relationship between HMW-GS and GMP Contents with Gluten Content in Wheat for Different End Use不同类型专用小麦HMW-GS和GMP含量与面筋含量的关系
5.A higher content of gluten will not guarantee good baking quality.但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。
6.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。
7.Method for determination of wet gluten in flourGB/T14608-1993小麦粉湿面筋测定法
8.humidity ratio of moist air in the free stream自由气流湿空气的湿含量
9.Following are the results of the analysis of 22 soil samples for arsenic. The arsenic values listed are Based on a wet-weight determination.下面为22种含砷土壤抽样分析的结果,所列出的含砷值是在湿重的基础上称量的
10.The Preparation and Application of the Modified Gluten by Wet Treatment and Succinic Anhydride Acylation;湿热—琥珀酸酐酰化小麦面筋蛋白的制备及应用
11.Effects of Freezing Conditions on Freezable Water in Wet Gluten冷冻环境对湿面筋蛋白中可冻结水的影响
12.Effects of Reinforcing Bar Amount on Bending-resistance Bearing Capacity of Single-side Reinforced Rectangular Beam纵向钢筋配筋量对单筋矩形截面梁截面抗弯承载力的影响
13.The Luteolin Content Determination in Herba Ajugae Gelatin Capsules by HPLCHPLC法测定筋骨草胶囊中木犀草素含量
14.Determination of Paeonilorin in Gujinwan Tablet by RP-HPLCRP-HPLC法测定骨筋丸(片)中芍药苷的含量
15.However, the addition of malt to flours with weak gluten may not be expedient because of the proteolytie activity of the malt.然而,向低面筋含量的淀粉中添加麦芽却是不适宜的,因为麦芽具有分解蛋白的活性。
16.These include type, amount, and degree of polymerization of the HMW and LMW subunits of glutenin as well as the ratio gliadinglutenin.这些参数包括面筋类型、含量、HMW和LMW亚基的聚全程度以及麦解蛋白麦谷蛋白的比率。
17.Humidity is a measure of moisture in the atmosphere.湿度是空气内含水分多少的量度.
18.The content of nornicotine is higher after flue-curing than before flue-curing.湿度对烟碱含量影响无明显的规律性。
相关短句/例句
gluten content面筋含量
1.Effects of the density and applied fertilizer on thegluten content of wheat;密度和施肥与小麦面筋含量交互效应分析
2.Quantitative genetic analysis of SDS sedimentary value andgluten content in wheat hybrids;杂种小麦SDS沉淀值和干、湿面筋含量的数量遗传分析
3.The changes ofgluten content and gluten index during dough rest;面筋含量与面筋指数在面团熟化过程中的变化
3)wet gluten content湿面筋
1.Based on twenty-two varieties of flour from Kunming market in Yunnan province,testedwet gluten content,dry gluten content,gluten moisture absorption and extensibility by using hand-washing,to study on the relationship between gluten moisture absorption and extensibility by using correlate analysis,path analysis and multiple regression analysis.以昆明市面粉市场销售的22种小麦面粉为材料,用手洗法测定湿面筋含量、干面筋含量、面筋持水率和面筋延展性,通过相关分析、通径分析、多元线性回归等方法分析了面筋含量、面筋持水率与面筋延展性的关系。
2.The aim is to find the change of the protein content(PC) andwet gluten content(WPC) of spring wheat in different sowing stage.2002~在石河子大学农学院试验站分期播种试验,研究在新疆大陆性气候条件下不同播期对春小麦蛋白质和湿面筋含量的变化。
4)wet gluten湿面筋
1.By determining the protein properties,the content of ash andwet gluten,particle size,flour quality and dough pull etc.通过对广东省面粉市场市售食品专用粉蛋白质、灰分、湿面筋、粗细度、粉质、面团拉力等指标的测定、分析和研究，与国标特制一等粉、特制二等粉、标准粉对比、面包专用粉的湿面筋含量普遍高于国标最高等级粉１０个百分点，灰分低于国标等级粉０。
2.The results showed that protein content,wet gluten content and sedimentation value for the Tibetan cultivars were significantly lower than those for intr.结果表明 ,西藏品种的蛋白质含量、湿面筋含量、沉降值明显低于引进品种。
5)volume of stirrup箍筋含量
6)wet basis moisture content湿基湿含量
延伸阅读
平衡湿含量分子式：CAS号：性质：固体物料中的水分与其周围环境（一定温度与湿度的大气）间的水汽达到平衡时，物料中的水分含量。平衡湿含量时，则从固体物料中散失水分的速度等于物料从周围大气中得到水分的速率。平衡湿含量的数值可以在空气流动中测定，称为动态平衡湿含量。若在密闭容器中测定，则称为静平衡湿含量。
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