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- 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。
- 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。
- 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;
- 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。
- Keywords flour gluten fortifier;substitution degree;wet gluten content; 面粉增筋剂;取代度;湿面筋含量;
- The Effect of Different Sowing Stage on Grain Protein Content and Wet Gluten Content of Spring Wheat 春小麦不同播期对籽粒蛋白质与湿面筋含量影响的试验研究
- Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method 小麦和小麦粉。谷蛋白含量。第1部分:人工湿的谷蛋白的测定
- 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
- Wet gluten content 面筋含量
- 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。
- The Separation of Protein Components of Wheat Grain among a RIL Population and the Correlation Analysis Between Protein Components and SDS Sediment Value, Wet Gluten Content and Kernel Kardness 小麦RIL群体中籽粒蛋白质组分的分离与主要品质性状的相关分析
- The path analysis and regression analysis results also showed that the content of the wet gluten and the sta... 通径分析与回归分析表明,湿面筋含量与面团稳定时间对速冻饺子质量的影响最大。
- In this study, protein content was significantly and positive correlated to wet gluten and sedimentation. 强筋组和总样品中蛋白质含黄和稳定时间相关不显著,表明强筋小麦改良更应注重提高蛋白质的质量。
- Theappearance of steamed bread made by hand (method 1) is negatively associated with proteincontent, wet gluten content, sedimentation, FDDT and FDST, with r of -0.34, -0.29, -0.34, -0.30, - 采用方法1制作手工馒头时,蛋白质特性与馒头外观的关系最为密切,如蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间与馒头外观的相关系数分别为-0.;34、-0
- 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。
- The results showed that five factors affect food quality: precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference. 通过对小麦粉各项指标与包子的比容和感官评分之间的相关性研究得出,影响包子食用品质的五大面粉因素分别为沉淀值、蛋白质、湿面筋含量、面团稳定时间和公差指数。