1) gluten quality
面筋品质
1.
Effect on gluten quality contributed by different alleles of glutenin subunits;
几对麦谷蛋白亚基对小麦面筋品质的影响
2) Gluten quality
面筋质量
1.
However,over usage of 1BL/ 1RS translocation lines was a major factor to cause delerious gluten quality in Chinese wheat.
1BL/1RS易位主要影响和面时间、耐揉性和弱化值等主要反映小麦面筋质量的性状,使面筋品质显著降低,而对反映面筋数量性状的蛋白质含量的影响较小。
3) Good variety with strong gluten
强筋优质品种
4) flour quality
面粉品质
1.
Effects of sowing time on seed traits and flour quality of spring wheat;
播期对春小麦籽粒性状和面粉品质的影响
2.
The effects of benzoyl peroxide on flour quality and its safety are discussed.
对过氧化苯甲酰给面粉品质带来的影响及其使用中的安全性进行了探讨,并对我国使用过氧化苯甲酰的现状进行了分析。
3.
Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.
采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。
5) Noodle quality
面条品质
1.
Effect of wheat flour on noodle quality;
小麦及其面粉对面条品质的影响
2.
Effect of konjak powder and defatted soy flour on noodle quality;
魔芋粉和脱脂大豆粉复合对面条品质的影响
3.
Effects of protein, starch, hardness and color on wheat noodle quality;
蛋白质、淀粉、硬度和色泽与小麦面条品质的关系
6) bread quality
面包品质
1.
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究
2.
Four lipids with different melting point were chosen to encapsulate the ascorbic acid which has shown the influence on dough's rheological property and bread quality.
研究了四种不同熔点的油脂包埋L-抗坏血酸对面团流变学特性,以及对面包品质的影响,通过正交试验研究了包埋L-抗坏血酸的最佳配比。
3.
初步探讨了用修正极差法来评价魔芋精粉对面包品质的影响。
补充资料：草菇油菜烧面筋
原料：
面筋100克，油菜心5个，罐头草菇100克。
辅料：
葱花5克，酱油、水淀粉各15克，香油、盐、胡椒粉、味精各适量。
做法：
1.草菇从罐头中取出；油菜心洗净，用开水焯烫，围在盘边。
2.锅置火上，放油烧至六七成热，爆香葱花，放入草菇煸炒，出香味后加面筋同炒，放入酱油、盐、胡椒粉、水煮开滚一滚，撇去浮沫，加味精搅拌，用水淀粉勾芡，淋上香油，盛入盘中即可。
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