您要查找的是不是:
- The property of waxy wheat starch was intensively discussed.;the development and application of it in the food industry was also intensively introduced. 该文主要论述糯性小麦淀粉品质特性及其在食品工业中开发应用。
- Because the waxy wheat starch doesn't contain amylose or contains very lower level of amylose, it will have an important practical value in both food and non-food industry. 糯性小麦淀粉因不含直链淀粉或直链淀粉含量很低,所以在食品工业和非食品工业上有重要应用价值。
- Keywords waxy wheat starch;wheat starch;amylose;amylopectin; 糯性小麦淀粉;小麦淀粉;直链淀粉;支链淀粉;
- waxy wheat starch 糯性小麦淀粉
- Improvement and utilization of waxy wheat were also discussed. 还讨论了糯小麦的改良和利用问题。
- Abstract : Changes in starch pasting properties and noodle quality of non-waxy flours from one wheat cultivar after blending with different proportion of waxy wheat flour were studied. 摘要 : 研究了不同比例的糯小麦粉添加到一定量非糯小麦粉后对淀粉粘度仪参数和面条品质的影响。
- Waxy wheat is one important content of the wheat heredity and breeding research nowadays. 糯小麦的研究已成为当前小麦遗传育种的重要内容之一。
- Application molecular markers of wx genes will improve the selection procedure for the waxy wheat and good noodle-quality wheat. 利用wx基因分子标记辅助选择,可以加速培育糯性小麦的进程。
- Ingredients : Refined wheat starch, fresh eggs,lactobacillus calcium,,iodic refined salt,purified wart. 配料:精致小麦粉、鲜鸡蛋、乳酸钙、碘精盐、净水。
- Foodstuff: soya protein, agglomerative starch, lees, triticin, wheat starch and so on. 食品:大豆蛋白、胶凝淀粉、酒糟、小麦糖、小麦淀粉等。
- Wheat starch gels are weak; their slight flavor may be due to residual flour components. 小麦的淀粉凝胶很脆弱,由于残余面粉成分,它有一点香味。
- One waxy wheat cultivar (Annong Waxy 1) and some common wheat cultivars were selected as materials to study the difference among agronomic traits, quality traits and measured RVA parameters. 摘要以糯小麦品系“安农糯1”和普通小麦品种(系)为试材,研究其农艺、品质性状和粘度仪参数间的差别。
- Ingredients: Refined wheat starch,,Refined shrimp,iodine refined salt,purified water. 配料:精制小麦粉,特制海鲜粉,碘精盐,水。
- When 5%-10% waxy wheat flour was added into the common flour, the quality of the steamed-bread improved significantly as the scores of the color, smell, outer shape, resilience increased greatly. 添加5%25-10%25的糯性小麦粉,可使馒头的色泽和香味得分提高,弹韧性和外观形状也有适度改善,综合得分增加。
- Ingredients: refined wheat starch,high quality carrot,iodine refined salt,purified water. 配料:精制小麦粉,优质胡萝卜,碘精盐,水。
- Ingredients: refined wheat starch,high quality celery,iodine refined salt,purified water. 配料:精制小麦粉,优质芹菜,碘精盐,水。
- Ingredients: refined wheat starch,high quality cucumber,iodine refined salt,purified water. 配料:精制小麦粉,优质黄瓜,碘精盐,水。
- Ingredients: refined wheat starch,high quality spinach,iodine refined salt,purified water. 配料:精制小麦粉,优质菠菜,碘精盐,水。
- The amylase-starch complexes increased more dramatically than wheat starch subjected to autoclaving-cooling cycles. 中筋面粉的直链淀粉复合物均随著加热冷却循环而增加,变化幅度上以中筋面粉高于澄粉。
- Mechanical properties measured include static compression and dynamic cushioning curves for the wheat starch foams. 相对压缩强度与相对密度呈幂函数关系,可用式子(方程式略)表示。