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- The effect of the water alkalinity and the water hardness on noodle quality was reviewed. 摘要研究了水的碱度、硬度对面条品质的影响。
- A few wheat varieties including Xiaobingmai 33, M99-90, Gaoyou 503, Gelenlea, Canadian 5 and Wildcat perform good steamed bread and noodle quality. 外引品种如小冰麦33、M99-90、高优503、格兰尼、加5和野猫的馒头和面条品质较好。
- The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests. 利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL-CSL对面团粉质特性和面条品质的影响。
- The effect of konjak powder and defatted soy flour on noodle quality was studied by determining the characteristics of noodle. 研究在传统的面条配方中,添加脱脂大豆粉和魔芋粉对面条品质的影响。
- The parameters of RVA from wheat (Triticum aestivum) flour and their relation to noodle quality of 41 varieties were studied. 研究了41个小麦品种面粉的快速粘度仪参数及其与面条品质的关系。
- The results showed that both protein and starch had great effects on noodle quality,and protein played a more important role on noodle quality compared with starch. 只有蛋白质和淀粉间比例及其在面粉中含量处于比较合适的水平时，才能制成高品质的挂面和方便面。
- Nitrogen fertilizer affected noodle quality insignificantly, while potassium fertilizer could improve starch physiochemical properties and noodle quality significantly. 总之，氮肥处理时济南17面条品质的影响不大，但在合理的范围内增施钾肥可以显著改善淀粉理化特性，提高面条品质。
- The results showed that the correlation coefficients among peak viscosity (PV), hold thr ough (Hold), final viscosity (FV) with noodle quality score(NS) were highly sig nificant (P<0.001). 结果表明，几项面粉粘度性状如高峰粘度、低谷粘度和最后粘度等分别与面条评分间呈0.;001水平显著正相关；
- Further the multiple reduced regression equation for noodle quality according to SDS-GMP and WxA1+WxB1+WxD1 was established(r=0.84). SDS-GMP and WxA1+WxB1+WxD1 content can be used as the indexes in the selection of noodle wheat cultivars. 建立了面条评分依照SDS GMP和WxA1+WxB1+WxD1含量的多元逐步回归方程 (r=0 84 ) ,提出SDS GMP和WxA1+WxB1+WxD1含量可以作为面条小麦的选种指标。
- 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。
- The results showed that the correlation coefficients among peak viscosity (PV), hold through (Hold), final viscosity (FV) with noodle quality score(NS) were highly significant ( P< 0.001). 结果表明;几项面粉粘度性状如高峰粘度、低谷粘度和最后粘度等分别与面条评分间呈0.;001水平显著正相关;
- Flours and noodles quality properties prepared from 17 wheat samples were examined for the suitability of Chinese dried noodle making. 对以17个不同类型小麦制成的小麦粉样品进行了有关面粉品质与挂面品质性状的测定。
- Effect of konjak powder and defatted soy flour on noodle quality 魔芋粉和脱脂大豆粉复合对面条品质的影响
- Keywords Common wheat;Starch physiochemical property;Noodle quality; 小麦;淀粉理化特性;面条品质;
- Keywords fractionation and reconstitution;protein glutenin;noodle quality; 分离重组;蛋白质;麦谷蛋白;面条品质;
- Effects of the Addition of Starches in Wheat Flour on Fried Instant Noodle Quality 淀粉对油炸方便面品质影响的研究
- Even the best quality rubber will perish with age. 就是最佳质量的橡胶也会因老化而腐烂。
- Effects of Waxy Flour Blending on Starch Pasting Properties and Noodle Quality of Nonwaxy Flour 糯小麦配粉对淀粉糊化特性和面条品质的影响
- Effects of Waxy Flour Blending on Starch Properties and Noodle Quality of Non-waxy Flour 糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响
- Relationships between Starch Chemical Structure, Flour Viscosity Traits and Noodle Quality 淀粉化学结构、面粉黏度性状与面条品质关系的研究
