1) Flour and its products
面粉及面粉制品
2) Wheat powder
面粉及面制品
1.
Measurement of Sulfite in Wheat powder by Ion Chromatography;
离子色谱法测定面粉及面制品中溴酸盐含量
3) Wheat flour and its products
面粉及其制品
1.
A method was developed for detecting benzoyl peroxide in wheat flour and its products by high performance liquid chromatograph followed by UV detection.
采用高效液相色谱仪 (HPLC ,UV检测器 )测定面粉及其制品中的过氧化苯甲酰 (BPO)含量。
4) flour product
面粉制品
1.
The functional properties of transglutaminase and its application in flour product processing;
谷氨酰胺转胺酶的功能特性及其在面粉制品加工中的应用
5) 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。
6) milling product
面粉产品
补充资料：高筋面粉
高筋面粉
高筋面粉 (bread flour bread flou strong flour)
高筋面粉的蛋白质含量平均为13.5%，通常蛋白质含量在11.5%以上就可叫做高筋面粉。蛋白质含量高，因此筋度强，多用来做面包等。 在西饼中多用于在松饼（千层酥）和奶油空心饼（泡芙）中。在蛋糕方面仅限于高成分的水果蛋糕中使用
说明：补充资料仅用于学习参考，请勿用于其它任何用途。