1) Waxy wheat
糯小麦
1.
Effect of waxy wheat flour blends on staling of bread;
糯小麦粉添加比例对面包老化的影响
2.
The differences of various waxy wheat lines flour quality
不同品系糯小麦粉品质特性的差异
2) glutinous wheat
糯小麦
1.
Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour;
糯小麦粉与普通小麦粉配粉对面条品质影响的研究
2.
The RVA experiment (rapid viscosity analysis) was carried out for detecting the protein, starch and amylose contents in grain samples of glutinous wheat Zhongnuo 1 as well as common wheat Yumai 47 (non-completely glutinous wheat), Wen 6 and Australian high quality wheat Gamenya for making noodle.
选用糯小麦品种中糯一号与普通小麦(非全糯小麦)品种豫麦47、温6和澳大利亚优质面条小麦品种Gamenya,进行籽粒蛋白质含量、淀粉含量及直链淀粉含量的测定。
3) waxy wheat
糯性小麦
1.
Twelve varieties and five waxy wheat lines were screened with these two markers, and the results are in agreement with those from Wx subunits SDS- PAGE.
联合应用这２种分子标记，对１２个小麦品种和５个高代糯麦株系做了鉴定，与Ｗｘ蛋白的ＳＤＳ－ＰＡＧＥ结果一致；从组合江苏白火麦×关东１０７的Ｆ２分离群体中筛选出８种ｗｘ基因型，其中３种基因型（ＡＤ同缺型，ＢＤ同缺型和糯型）为自然界中所没有，并且培育出了国内首批糯性小麦品系。
2.
Hybridization was made between waxy wheat cultivar ‘Nuomai 1’ and spring wheat cultivar ‘Abbondanza’ which is popularized in Qinghai region.
研究表明,采用综合标记辅助选择可快速而准确地获得适合在青海栽培的全糯和部分糯性小麦。
3.
When the wheat lacking all the 3subunits, the amylase content in the wheat endosperm are nearly null and we call it whole waxy wheat.
糯性小麦具有支链淀粉含量高、糊化温度低、高峰粘度高和膨胀势高等特点,在食品和工业中具有广泛用途。
4) full waxy wheat
全糯小麦
5) non-waxy wheat
非糯小麦
1.
Though the values among waxy wheat lines were not wide,falling number of waxy wheat flour were dramatically lower than partial-waxy and non-waxy wheat with 64-77 s.
对26个糯小麦品系、8个非糯小麦品种和4个部分糯小麦品种的理化性质研究结果表明:糯小麦粉的降落值为64~77 s,远低于非糯小麦和部分糯小麦,各品系间差异较小;而吸水力较部分糯小麦和非糯小麦强,最高达73。
6) partial waxy wheat
部分糯小麦
1.
4 lines of partial waxy wheat with 1 or 2 Waxy protein subunit deficiency and 2 lines of waxy wheat with all Waxy protein subunit deficiency were used to study their grain traits and dough rheological characteristics in farinogram,mixogram,extensogram and dough stickiness;Jimai 19 was used as control.
选用自然突变形成的4种缺失1个或2个Waxy蛋白亚基的部分糯小麦材料,2种Waxy蛋白亚基全缺失的糯小麦品系,以普通中筋小麦济麦19作为对照,研究其籽粒性状和面团的粉质特性、揉混特性、拉伸和黏度特性。
补充资料：炒血糯
【菜名】 炒血糯
【所属菜系】 江苏菜
【特点】 色泽鲜艳，血糯韧硬，白糯软润，甜美细腻，香味浓郁。
【原料】
血糯100克，白糯米、绵白糖各150克，青梅干、红绿瓜丝各10克，蜜枣、桂圆肉、湿淀粉各15克，熟猪油100克，甜桂花少许。
【制作过程】
一、将血糯和白糯米淘洗干净，放入清水中浸一二小时，捞入容器中，加水的50克左右，上笼蒸30分钟至熟，取出冷却。也可以入锅加水适量，烧成硬饭（饭粒要松而硬结，切勿糊烂），取出冷却。二、炒锅洗净上火，放熟猪油75克，倒入开水50克左右，加白糖溶化，下湿淀粉勾薄芡，将血糯米饭倒入炒透，最后放入青梅、红绿瓜丝、蜜枣、桂圆肉、甜桂花，炒和均匀，浇上熟猪油25克，起锅倒入汤盘内即成。掌握关键： ①常熟血糯属（米山）型稻，糯性不足，必须与白糯米相配烹制，使之软糯适中。 ②在下锅烹制前，先将糖油汁烧浓，再下糯米炒透，加配料出锅。 ③注意切勿粘锅炒焦
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条