1) dry gluten content
干面筋
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) gluten
[英]['ɡlu:tən] [美]['ɡlutn]
面筋
1.
The influence of different washing temperature on gluten extraction rates;
洗涤温度对面筋含量检测的影响
2.
Effect of Water Unextractable Pentosans on gluten Formation and Properties;
小麦水不溶性戊聚糖对面筋形成及品质影响的研究
3.
Changes in Activities of Key Enzymes of Starch Synthesis During Grain Filling Stage of Winter Wheat Cultivars with Different Gluten Content;
不同面筋含量冬小麦品种子粒灌浆期淀粉合成关键酶活性变化
3) Gluten Bread
面筋面包
4) Stem-dring stage
干筋期
5) dried beef tendon
干牛蹄筋
6) dried pork tendon
干猪蹄筋
补充资料：无锡小面筋
无锡小面筋
主料：无锡小面筋
辅料：黑木耳、金针菜、蘑菇
调料：低钠盐、酱油、糖、鸡精
操作：
1、先将金针菜、黑木耳、蘑菇入油锅，用旺火煸炒；
2、另起油锅，将事先用水泡软的面筋入锅煸炒；
3、然后滴入少许酱油上色；
4、接着，放入适量的糖、盐、鸡精等调味；
5、最后加盖焖2-3分钟，等汁水收干就可以盛出装盘了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。