1) dough consistency character
面团稠度特性
1.
Aiming at the current shortage of score system of HMWGS,100 spring wheat varieties were selected to study the relationship between HMW-GS and dough consistency characters,such as maximum pressure,development time and stability time,by quantity theory and statistics estimation.
针对现有高分子量麦谷蛋白亚基(HMW-GS)评分系统的局限性,选用100个春小麦品种,测定了其HMW-GS以及面团最大压力、形成时间和稳定时间等3项面团稠度特性,并通过数量化理论及统计学鉴评方法,研究了HMW-GS与面团稠度特性的关系,得到了3个多元回归方程,决定系数均在0。
2) Consistency character
稠度特性
3) dough properties
面团特性
1.
Cassava starch and modified starch have lightly affected on dough properties.
研究淀粉及变性淀粉、谷朊粉对面团特性的影响。
2.
The more the amount of SSL is, the better the dough properties are.
通过面团特性分析,其各特性改善程度基本与添加剂的使用量呈线性增长。
3.
5% for the influence comparison on dough properties and bread-making quality.
5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。
4) dough characters
面团特性
1.
The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied.
从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖,然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中,研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响。
6) consistence
[英][kən'sistəns] [美][kən'sɪstəns]
稠性，稠度
补充资料：血液黏稠度
血液黏稠度
blood viscosity
血液内部所产生的阻碍血液流动的内摩擦力，是表示血液流动性质、黏稠程度及凝固性的定量
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