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1)  soft wheat
软质小麦
1.
In terms of the analysis of the processing characteristics of soft wheat, and on the basis of practical experience, the author summarizes a series of technological measures for improving the quality and increasing the milling yield of fine flour, such as strengthening wheat scouring, preparing as much middling as possible, optimizing the purifying system and improving sifting etc.
从分析软质小麦的加工特性出发,通过实践,总结出了提高精粉质量和出率的一系列措施,包括加强打麦、尽量多制备优质麦心、优化清粉系统及强化筛理等措施。
2)  soft wheat flour
软质小麦粉
3)  soft wheat
软质小麦(蛋白质含量低)
4)  wheat quality
小麦品质
1.
The relationship between micro-SRC value and wheat quality;
微量SRC值与小麦品质的关系
2.
Research status of wheat quality and the food quality;
小麦品质与食品品质研究现状
3.
Application of Near-infrared technology in research of wheat quality and flour products;
近红外检测技术在小麦品质及面制品研究中的应用
5)  high quality wheat
优质小麦
1.
Effect of sowing quantity and nitrogen fertilizer on yield and quality of high quality wheat;
播量与氮肥用量对优质小麦产量和品质的影响
2.
Preliminary study on the pollution-free and balanced fertilization in reginalized soil nutrient adminastration in the production process of high quality wheat;
优质小麦生产过程区域化土壤无公害平衡施肥养分管理初探
3.
Then the protain、fat、amylose、moisture content and white degree of 19 domesitic high quality wheats' starch were determined.
为保持小麦淀粉天然特性,发展一种通过直接破碎浸泡过的小麦籽粒分离淀粉的方法,然后对所得十九种国内优质小麦的淀粉的蛋白质、脂肪、直链淀粉、水分含量及白度进行测定,通过比较、分析,总结得出不同品种小麦淀粉特性。
6)  wheat gluten
小麦麸质
1.
The mechanical and water-resistant properties of the hot press moulded wheat gluten under various moulding temperature,pressure and time were studied.
研究了小麦麸质(Wheat Gluten,WG)在不同的模压温度、压力及不同的模压时间下模压成型样品的力学性能和耐水性,根据模压工艺对小麦麸质热压材料的力学性能和耐水性的影响,得到了小麦麸质理想的模压成型工艺条件为140℃下6。
2.
In this work,wheat gluten(WG) was reinforced with attapulgite(ATT) to form a nanocomposites through wet process,freeze-drying and thermally compression molding process.
通过湿法工艺在小麦麸质中加入一定量的凹凸棒,经冷冻干燥和热模压方法制备了小麦麸质-凹凸棒纳米复合材料。
补充资料:黏合软质聚氨酸泡沫塑料
分子式:
CAS号:

性质:与其他结构材料组合使用的软质泡沫。采用聚氨酯、天然或合成橡胶以及树脂作黏合剂,将软泡与其他材料粘接一起。用于家具、装饰和服装业。

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