小麦面筋,wheat gluten
1)wheat gluten小麦面筋
1.Tube theory based analytics on the rheological behavior ofwheat gluten dough;基于管式模型的小麦面筋系统流变行为的解析
2.Study on proteolysis ofwheat gluten;小麦面筋蛋白酶解特性研究
3.This paper has introduced extraction and peculiarity ofwheat gluten.小麦面筋是小麦淀粉加工的副产品,是将小麦面粉用水洗掉淀粉和其它成分后所形成的富有粘弹性的软胶体。
英文短句/例句
1.Research on Enzymatic Hydrolysis of Wheat Gluten and Peptides Wine Fermentation酶解小麦面筋蛋白及多肽酒发酵研究
2.Any of several simple proteins derived from rye or wheat gluten.麸朊从黑麦或小麦面筋中提取的一种粗蛋白
3.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
4.Study on Succinylation and Phosphorylation of Wheat Gluten Protein;小麦面筋蛋白的琥珀酰化及磷酸化改性研究
5.Study on Modification by Ultrasonic and Succinylation of Wheat Gluten Protein;超声波及琥珀酰化法改性小麦面筋蛋白的研究
6.Study on the Enzymatic Hydrolysis Property of Gluten by Extruder;小麦面筋蛋白挤压预处理酶解特性研究
7.Functional Properties of Modified Wheat Gluten by Enzymatic Hydrolysis-Membrane Ultrafiltration;酶解—膜超滤改性小麦面筋蛋白功能特性研究
8.Increase of antioxidant activities of wheat gluten hydrolate by combined different proteases system双酶法水解小麦面筋蛋白提高产物抗氧化活性
9.A Study on Tensile Properties of Wheat Gluten-based Bio-Plastics小麦面筋蛋白基塑料板拉伸性能的研究
10.Optimization on the enzymatic hydrolysis of wheat gluten by Alcalase碱性蛋白酶水解小麦面筋蛋白的优化研究
11.Optimization of enzymatic hydrolyzed conditions of wheat gluten by neutrase中性蛋白酶水解小麦面筋蛋白的条件优化
12.Influence of the Extrusion Processing on Enzymatic Hydrolysis Characteristics of Wheat Gluten挤压处理对小麦面筋蛋白酶解特性的影响
13.Study on Wheat Dough Index and the Effect of Main Quality Parameters to Bread Making;小麦面筋指数及其它品质指标对面包烘焙的影响
14.Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality小麦面筋指数与HMW-GS和面包烘烤品质间的关系研究
15.extensible wheat面筋延伸性好的小麦
16.Method for determination of dry gluten in flourGB/T14607-1993小麦粉干面筋测定法
17.Method for determination of wet gluten in flourGB/T14608-1993小麦粉湿面筋测定法
18.You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
相关短句/例句
wet wheat gluten小麦湿面筋
3)wheat gluten小麦面筋蛋白
1.Study on the enzymatic hydrolysis ofwheat gluten by acid proteases;酸性蛋白酶降解小麦面筋蛋白的研究
2.Research on modification technologies ofwheat gluten;小麦面筋蛋白改性技术的研究
3.Effect of ethyl glycohol on filming properties fromwheat gluten films;乙二醇对小麦面筋蛋白成膜特性的影响
4)wheat gluten protein小麦面筋蛋白
1.Research on edible composite film of mixed soy protein isolate andwheat gluten protein;大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究
2.Succinic anhydride were used to modify thewheat gluten protein(WGP) in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied.采用琥珀酸酐对小麦面筋蛋白进行改性修饰,系统研究了底物浓度、改性剂用量和反应温度对反应程度、溶解性、乳化性、起泡性和泡沫稳定性等蛋白功能特性的影响。
3.For improving functionalities ofwheat gluten protein,its physical modification by ultrasonic was studied.研究超声波技术改变小麦面筋蛋白的功能特性。
5)Bread wheat面包强筋小麦
1.Effects of N and K nutrition on yield and qualities of bread wheat;氮钾营养对面包强筋小麦产量和品质的影响
2.Effect of K application rates on yield and quality in bread wheat;钾肥用量对面包强筋小麦产量和品质的影响
6)wet gluten protein小麦湿面筋蛋白
1.25Hz,when gluten suspension were treated with ultrasound at power levels of 100 W,150 W,200 W,250 W and 300 W for 20 min,thewet gluten proteins respectively exhibit the elastic moduli of 3 361 Pa、3 976 Pa、5 788 Pa、6 954 Pa and 3 912 Pa and th.利用流变仪研究了超声处理对小麦湿面筋蛋白流变学性质的影响。
延伸阅读
面筋萨其马面筋萨其马是云南特产。原料配方：标准粉5.5千克洗面筋用面粉16.5千克白糖12.5千克饴糖12.5千克猪油19千克芝麻1千克蜂蜜1千克青红丝1.5千克淀粉500克制作方法：1.洗面筋：将面粉边加水边揉制成细腻的面团，然后放在清水中揉搓洗去淀粉，直至水清洗不出淀粉时，约得5.5千克面筋。取出，用干净的湿布揩干待用。2.和面：将标准粉放在操作台上，放上面筋，将粉揉入面筋中，揉成细腻的面团，并静置回饧。3.制坯：将回饧好的面团擀成薄片，折叠、切丝。丝的厚度不超过1.5毫米，宽度不超过4毫米，长度4～5厘米。4.油炸：将猪油熬至150℃时，将丝筛去多余的淀粉，分次入锅炸制，丝炸脆但仍为白色时，即捞出滤油，冷却待用。一般耗油量为35％。5.挂浆：用白糖12.5千克，加水3.75千克，在铜锅内煮沸，加入饴糖12.5千克，熬至90℃，放入猪油1.5千克，熬至约100℃时，加入蜂蜜1千克。熬至用手指捏起能拉丝时出锅。将炸丝倒入，抄拌均匀，即可成型。6.成型：用木框成型。先均匀撒上炒香的芝麻，将挂好浆的丝定量放入框内，铺平，均匀撒上青红丝，压紧并用糕镜抹平，再按规格切成方形或长方形，取出木框，包装。质量标准：形态：长方形或正方形，厚3～3.5厘米；每件重100克；炸丝粗细一致，表面青红丝及底面芝麻分布均匀，块形规整。色泽：乳白色或白色，油润有光泽，青红丝色泽分明。组织：炸丝粘结松紧适度，炸丝内呈细峰窝状，不砂不化。口味：酥松滋润，人口化渣，有蜜香味，无异味。
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