1) wet gluten
湿面筋
1.
By determining the protein properties,the content of ash and wet gluten,particle size,flour quality and dough pull etc.
通过对广东省面粉市场市售食品专用粉蛋白质、灰分、湿面筋、粗细度、粉质、面团拉力等指标的测定、分析和研究，与国标特制一等粉、特制二等粉、标准粉对比、面包专用粉的湿面筋含量普遍高于国标最高等级粉１０个百分点，灰分低于国标等级粉０。
2.
The results showed that protein content,wet gluten content and sedimentation value for the Tibetan cultivars were significantly lower than those for intr.
结果表明 ,西藏品种的蛋白质含量、湿面筋含量、沉降值明显低于引进品种。
2) wet gluten content
湿面筋
1.
Based on twenty-two varieties of flour from Kunming market in Yunnan province,tested wet gluten content,dry gluten content,gluten moisture absorption and extensibility by using hand-washing,to study on the relationship between gluten moisture absorption and extensibility by using correlate analysis,path analysis and multiple regression analysis.
以昆明市面粉市场销售的22种小麦面粉为材料,用手洗法测定湿面筋含量、干面筋含量、面筋持水率和面筋延展性,通过相关分析、通径分析、多元线性回归等方法分析了面筋含量、面筋持水率与面筋延展性的关系。
2.
The aim is to find the change of the protein content(PC) and wet gluten content(WPC) of spring wheat in different sowing stage.
2002~2003年在石河子大学农学院试验站分期播种试验,研究在新疆大陆性气候条件下不同播期对春小麦蛋白质和湿面筋含量的变化。
3) wet wheat gluten
小麦湿面筋
4) wet gluten content
湿面筋含量
1.
Corn amylophosohatase and alum were applied as a new flour gluten fortifier to raise wet gluten content of Chinese wheat, and the effect of different proportions of new flour gluten fortifier was studied by using compound factor test.
为提高国产小麦生产的面粉湿面筋含量 ,采用玉米淀粉磷酸酯和明矾作为新型面粉增筋剂 ,应用复因素试验对不同配比的新型面粉增筋剂提高湿面筋含量的效果进行了试验研究。
2.
The gluten qualities some Chinese wheats and French wheats were comPared through analyzing the wet gluten content and gluten index of wheat whole meals and flours.
通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数，比较了中国河南、法国小麦样品的面筋质量。
3.
In this paper,the method of extraction, isolation and measurement about GMP,the difference and correlation among GMP content,Alkalescence water retentiveness capacity,Swelling index of gultenin and wet gluten content were analyzed by a recombinant inbred lines.
本文以一个普通小麦的重组自交系后代群体为试验材料 ,对GMP的提取、分离和测定方法以及GMP含量、碱性水保持力 (AWRC)、膨胀系数 (SIG)及湿面筋含量的群体变异、GMP含量与其它三项品质指标的相关性进行了研究。
5) wet gluten
湿面筋蛋白
1.
Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten
超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响
2.
The content of freezable water in frozen wet gluten was determined by means of differential scanning calo-rimetry(DSC) to reveal the thermodynamic mechanism of ice crystallization during the ultrasonic-assisted food freezing.
用差示扫描量热仪测定了不同冷冻环境下湿面筋蛋白中可冻结水的含量,探讨了超声辅助食品冷冻过程中冰结晶的热力学机制;用扫描电镜间接观察和分析了冷冻湿面筋蛋白中冰晶的形状和粒度分布。
6) 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。
补充资料：湿基湿含量
分子式：
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
CAS号：
性质：为了表示湿物料的含湿（水）量，常以单位质量湿物料为基准表示所含湿分（水分）的质量，称为湿基湿含量。参见湿含量条目。
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