2) pasting properties
糊化特性
1.
Genotype variation in amylose content and starch pasting properties of sweetpotato storage at two K levels;
不同施钾水平甘薯直链淀粉含量和糊化特性的基因型差异
2.
12 Chinese chestnut varieties collected from 9 main production areas in China were used to test the starch pasting properties and the amylose content to investigate the relationship between them, and to compare the differences of starch properties in different chestnut varieties pre-and post-storage.
以9个板栗产区的12个主栽品种为试材,测定贮藏前后不同品种板栗淀粉的糊化特性及直链淀粉含量,比较不同品种板栗贮藏前后淀粉糊化特性的差异,探讨板栗淀粉糊化特性与直链淀粉含量的关系。
3.
The pasting properties, clarities and freezing-thaw stabilities of hydroxy propylated waxy maize starch phosphate had been determinated.
研究了羟丙基磷酸交联糯玉米淀粉的糊化特性、糊的透明度和冻融稳定性 ,并将其添加到普通面粉中制作面条 ,结果表明 ,它可显著改善面条的烹煮特性和感官品
3) gelatinization properties
糊化特性
1.
The particle behavior of rice was observed by microscope, and the gelatinization properties of rice were tested and analyzed by DSC.
采用显微观察和DSC差热分析方法对样品进行颗粒特性分析及大米糊化特性研究。
2.
Gelatinization properties of germinated brown rice.
利用热差扫描仪(DSC)对发芽糙米,糙米和白米的糊化特性进行研究,结果表明糙米糊化起始温度(To)、峰值温度(Tp)、终止温度(Tc)最高;碾减率为16。
3.
It is discovered that the starch modified by acid of about 70 fluidity has a special thermodynamic characteristic and that the gelatinization properties are most obviously affected by the pattern of crystalline section in the starch granules.
用差示扫描量热法（ＤＳＣ）研究木薯、玉米淀粉及其１０～９０流度的酸变性淀粉的糊化特性，探讨淀粉酸变性反应的机理，结果表明７０流度左右的酸变性淀粉具有特殊的热力学性质，淀粉颗粒内结晶形态对糊化性质的影响最大。
4) pasting property
糊化特性
1.
It was researched by RVA and DSC that the effect of three kinds soluble soybean polysaccharides SSPS, SSPS-G1, SSPS-G2 - on pasting property of starch.
利用快速粘度分析法(RVA)和差方扫描量热法(DSC)研究三种水溶性大豆多糖SSPS、SSPS-G1、SSPS-G2对淀粉糊化特性的影响。
2.
In the field,two winter wheat cuhivars including multi-spike type and large-spike type were cultivated, and the effects of planting density on the starch components and the starch pasting property of grains were studied.
在大田试验条件下,研究了不同种植密度对两种穗型冬小麦品种籽粒淀粉积累、组成及其糊化特性的影响。
3.
Using good quality millet as material,the effect of twin-screw extrusion on millet pasting property was studied.
以优质小米为原料,采用双螺杆挤压膨化技术,对小米挤压糊化特性进行了研究。
5) gelatinization characteristics
糊化特性
1.
The flour Zhongnuo 1 was blended with the flour Yumai 47 and Wen 6, also the RVA experiment was carried out, and the gelatinization characteristics of three single varieties of flour and their blended flour were st.
并将中糯一号面粉分别与豫麦47、温6面粉配粉,进行了RVA试验(快速粘度分析),研究了三种单一品种面粉及其配粉的糊化特性。
2.
The outer bran layers of black rice were the more important factor effecting gelatinization characteristics,comparing with any other single factor,such as protein,starch and lipids.
本文在对不同类型的黑米粉和黑米淀粉Brabender糊化特性研究的基础上 ,对影响黑米糊化特性的重要因素进行了较为深入的研究。
3.
Different starch sources had different gelatinization characteristics.
品种间淀粉含量不同,淀粉糊化特性也存在一定差异,泰国竹芋和勐养竹芋因产量高且淀粉含量较高而优于其它品种。
6) gelatinization property
糊化特性
1.
Study on gelatinization property of Pueraria lobata starch phosphate este;
葛根淀粉磷酸酯的糊化特性研究
2.
The effects of different proportions of sweet corn powder on the dough rheologic properties (fariograph property, extensograph property and gelatinization property), dough microstructure and hamburger baking characteristics were investigated by Brabender Farinograph, Brabender Extenograph, Brabender Amylograpy, scanning electron microscope and micro stable system texture analyser ect.
采用粉质仪、拉伸仪、糊化黏度仪、扫描电镜、质构仪等分析手段探讨玉米粉按一定比例添加到高筋粉中对面团流变学特性(粉质特性、拉伸特性、糊化特性)、面团微观结构及汉堡烘焙特性的影响。
3.
This paper summarized the advance of effect on ultra high pressure treatment on starch characteristic, including gelatinization property, the change of crystalline structure, rheological properties of paste and gelatinization kinetics.
综述超高压作用对淀粉的糊化特性、结晶结构变化、淀粉糊的流变学特性及糊化动力学等方面的影响,指出应用超高压技术对淀粉进行改性并提高其功能特性的研究具有重要的理论和实用价值。
补充资料：腻糊
1.方言。形容东西黏;粘糊。
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