1) 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
2) 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。
3) volume of stirrup
箍筋含量
4) soft wheat flour
面筋含量低的面粉;软质小麦粉
5) 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。
6) Gluten quantity
面筋数量
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