1) swelling test value
溶涨值
1.
There was not significant correlation between the traits swelling test value(STV) and ratio of penetrable light(RPL) in the solution of lactic acid and those of protein content(PC) and wet gluten content(WGC) in flour,while there was a high significant positive correlation between the traits of STV and RPL and those of mixogram peak time(MPT) and Pelshenke test value(PTV).
面筋在乳酸溶液中的溶涨值和透光率同小麦粉的蛋白质含量和湿面筋含量等相关不显著;而溶涨值、透光率同和面时间、Pelshenke值呈极显著正相关。
2) gluten swelling test
面筋溶涨值
3) Deswelling
消溶涨
4) swelling preparing powder
溶涨法制粉
5) swelling index of glutenin (SIG)
谷蛋白溶涨指数
1.
The swelling index of glutenin (SIG) in flour from different mill flow systems during wheat flour milling was detected.
测定了小麦制粉过程不同粉路系统中面粉的谷蛋白溶涨指数(SIG)。
2.
With compared the relationship between swelling index of glutenin (SIG) and SDS sedimentation, it studied the SIG test on potentiality of utilization in pure lines, cross progenies in wheat quality breeding.
以遗传性稳定的小麦品种 品系 和杂交分离世代为材料,通过谷蛋白溶涨指数 SIG 与SDS沉淀值的相关性分析,评价SIG在小麦品质育种中应用的可能性。
6) swelling index of glutenin
谷蛋白溶涨指数
1.
It is reported that swelling index of glutenin(SIG) of flour can reflect the flour quality.
据报道谷蛋白溶涨指数(SIG)可以很好的反映面粉加工品质。
2.
The results show that the gluten aggregation time is significantly negatively related with swelling index of glutenin (SIG) and wet gluten content (r=-0.
结果发现 :面筋聚集试验中聚集时间与谷蛋白溶涨指数和湿面筋含量分别呈显著、极显著负相关 (r=- 0 。
3.
Swelling index of glutenin is significantly related to noodle s.
选用27个中国小麦样品,研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。
补充资料：濖涨
1.水满。
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