1) wet wheat gluten
小麦湿面筋
2) wet gluten protein
小麦湿面筋蛋白
1.
25Hz,when gluten suspension were treated with ultrasound at power levels of 100 W,150 W,200 W,250 W and 300 W for 20 min,the wet gluten proteins respectively exhibit the elastic moduli of 3 361 Pa、3 976 Pa、5 788 Pa、6 954 Pa and 3 912 Pa and th.
利用流变仪研究了超声处理对小麦湿面筋蛋白流变学性质的影响。
3) wheat gluten
小麦面筋
1.
Tube theory based analytics on the rheological behavior of wheat gluten dough;
基于管式模型的小麦面筋系统流变行为的解析
2.
Study on proteolysis of wheat gluten;
小麦面筋蛋白酶解特性研究
3.
This paper has introduced extraction and peculiarity of wheat gluten.
小麦面筋是小麦淀粉加工的副产品,是将小麦面粉用水洗掉淀粉和其它成分后所形成的富有粘弹性的软胶体。
4) wheat gluten
小麦面筋蛋白
1.
Study on the enzymatic hydrolysis of wheat gluten by acid proteases;
酸性蛋白酶降解小麦面筋蛋白的研究
2.
Research on modification technologies of wheat gluten;
小麦面筋蛋白改性技术的研究
3.
Effect of ethyl glycohol on filming properties from wheat gluten films;
乙二醇对小麦面筋蛋白成膜特性的影响
5) wheat gluten protein
小麦面筋蛋白
1.
Research on edible composite film of mixed soy protein isolate and wheat gluten protein;
大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究
2.
Succinic anhydride were used to modify the wheat gluten protein(WGP) in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied.
采用琥珀酸酐对小麦面筋蛋白进行改性修饰,系统研究了底物浓度、改性剂用量和反应温度对反应程度、溶解性、乳化性、起泡性和泡沫稳定性等蛋白功能特性的影响。
3.
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。
6) Bread wheat
面包强筋小麦
1.
Effects of N and K nutrition on yield and qualities of bread wheat;
氮钾营养对面包强筋小麦产量和品质的影响
2.
Effect of K application rates on yield and quality in bread wheat;
钾肥用量对面包强筋小麦产量和品质的影响
补充资料：粉皮面筋
粉皮面筋
粉皮面筋
在张掖农村，农民秋收后，家家户户，要晒粉皮面筋迎亲接友，逢年过节或是喜庆之时，粉皮面筋是不可缺少的临时性招待食品。产妇坐月子时也由娘家赠送一篮粉皮面筋。现在农村晒粉皮面筋之风也还在流行。
张掖驰名的粉皮面筋有“马面筋”，每日清晨挑两桶摆摊出售，不到两个小时出售完毕。因为驰名，除经常来吃的人们外，慕名而来者也不少。
粉皮面筋做法大致是：先将面粉和在水中，不断的揉洗，待水底有一层完全无法溶于水的胶状面泥，将面水与面泥分离，面水用来煮粉皮，煮到非常粘稠后倒在容器中冷却，然后切成薄长条状晾干即粉皮。而面泥则用来蒸熟，切成块或长条食用即面筋。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。