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- 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。
- 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;
- Changes in activities of three key enzymes AGPP, SSS and SBE involved in starch synthesis were studied during grain filling of three winter wheat cultivars with different gluten contents in the pond culture with clay,loam and sandy soils. 在池栽条件下 ,研究了 3种土壤 (黏土、壤土、沙土 )对 3个不同筋力 (强筋、中筋、弱筋 )冬小麦品种籽粒灌浆过程中AGPP、SSS和SBE 3个淀粉合成关键酶活性的影响。
- After apple pomace and fiber were added into wheat-flour for making cake, the viscosity and gluten contents were measured, and their influence on cake volume and aging were studied. 将苹果渣和苹果纤维添加至焙烤蛋糕的面粉中,测定了蛋糕粉湿面筋含量和浆料粘度的变化。探讨了对蛋糕的比容及老化的影响,结果表明:苹果渣和苹果纤维会引起面粉持水性的改变。
- Teaching content should be concise. 教学内容要少而精。
- He is quite content with his present fortune. 他对自己目前的境遇颇为得意。
- You should be well content with your daughter. 你应该对你的女儿感到满意。