1) 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。
2) gluten content
面筋含量
1.
Effects of the density and applied fertilizer on the gluten content of wheat;
密度和施肥与小麦面筋含量交互效应分析
2.
Quantitative genetic analysis of SDS sedimentary value and gluten content in wheat hybrids;
杂种小麦SDS沉淀值和干、湿面筋含量的数量遗传分析
3.
The changes of gluten content and gluten index during dough rest;
面筋含量与面筋指数在面团熟化过程中的变化
3) 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。
4) 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。
5) volume of stirrup
箍筋含量
6) wet basis moisture content
湿基湿含量
补充资料：平衡湿含量
分子式：
CAS号：
性质：固体物料中的水分与其周围环境（一定温度与湿度的大气）间的水汽达到平衡时，物料中的水分含量。平衡湿含量时，则从固体物料中散失水分的速度等于物料从周围大气中得到水分的速率。平衡湿含量的数值可以在空气流动中测定，称为动态平衡湿含量。若在密闭容器中测定，则称为静平衡湿含量。
CAS号：
性质：固体物料中的水分与其周围环境（一定温度与湿度的大气）间的水汽达到平衡时，物料中的水分含量。平衡湿含量时，则从固体物料中散失水分的速度等于物料从周围大气中得到水分的速率。平衡湿含量的数值可以在空气流动中测定，称为动态平衡湿含量。若在密闭容器中测定，则称为静平衡湿含量。
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