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- Rheological Properties of Wet Gluten Protein of Wheat Flour 小麦湿面筋蛋白的流变学性质
- wet gluten protein 小麦湿面筋蛋白
- 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。
- 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。
- 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 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 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。
- The contents of pentosan, protein, wet gluten, Zeleny volume and 1000 kernel weight of 77 winter wheat varieties planted in north China were investigated. 本研究测定了我国北方冬麦区77个品种（系）籽粒中的戊聚糖含量和蛋白质、湿面筋、沉降值、千粒重等性状。
- 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。
- Compared with non-irrigation treatment,grain yields under irrigation treatments were significantly increased,but the content of grain protein,monomeric protein and flour wet gluten was reduced. 结果表明,无论施氮与否,灌水均显著提高小麦子粒产量,同时显著降低子粒粗蛋白、单体蛋白及湿面筋含量;
- The results showed that the content of wet gluten and the content of protein and the development time and the stability time are the main factors to affect the quality of the quick-frozen dumplings. 相关分析结果表明，湿面筋含量、蛋白质含量、沉降值、形成时间、稳定时间与弱化度为影响速冻饺子质量的主要因素；
- Compared with non-irrigation treatment, grain yields under irrigation treatments were significantly increased, but the content of grain protein, monomeric protein and flour wet gluten was reduced. 结果表明，无论施氮与否，灌水均显著提高小麦子粒产量，同时显著降低子粒粗蛋白、单体蛋白及湿面筋含量；
- 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。
- It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge. 假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。
- 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。
- For improving functionalities of wheat 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。
- The Dough Relaxer is a combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. 面团减筋剂一般包含还原剂用来松弛面筋.;常用在糕点类面制品中
- The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter. 用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。
- 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。
- The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing. 对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
