1) dough-quality characteristics
面团品质性状
2) dough quality
面团品质
1.
It also introduced the relationship between the subunits and the dough quality.
详细介绍了小麦面筋蛋白中麦谷蛋白和醇溶蛋白的亚基组成和结构,以及各亚基与面团品质的关系。
2.
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。
3.
High molecular weight(thereafter referred to as HMW)subuits of wheatglutenin and the relationsllip between the subunits and Hie dough quality were introduced ingreat detail in the paper,The conformation and effect mechanism of HMW glutenin subunitswere discussed on a molecular level.
本文详细介绍了小麦储藏蛋白中高分子麦谷蛋白的亚基组成，以及各亚基与面团品质的关系，在分子水平上探讨了高分子麦谷蛋白亚基的构型及作用机理。
3) bread quality trait
面包品质性状
1.
The results indicate that the negative correlation coefficients between amylose content and bread quality traits(Zeleny sedimentation value, dough developing time and stable time)are extremely significant; while the positive correlation between amy.
结果表明,直链淀粉含量与面包品质性状(Zeleny沉淀值、面团形成时间和稳定时间)呈极显著负相关;淀粉总量与面包品质性状呈负相关,但相关不显著;面粉膨胀势与面包品质性状呈极显著正相关。
4) Dough Properties
面团性状
1.
Association among Friabilin, Wheat Kernel Hardness and Dough Properties and Identification of Pinb Mutation in Shandong Province Common Wheat;
Friabilin蛋白与小麦籽粒硬度和面团性状的关系及山东小麦Pinb基因型的鉴定
5) quality character
品质性状
1.
Genetic effects analysis of main quality characters of cherry tomato;
樱桃番茄主要品质性状的遗传效应分析
2.
Combining ability analysis of main agronomic and quality characters of BT type cytoplasmic male sterile lines newly bred in japonica rice(Oryza sativa L.);
新选粳稻BT型不育系主要农艺及品质性状的配合力分析
3.
Effect of rice stubble-field and maize stubble-field on quality characters of strong gluten wheat variety;
水稻及玉米茬口对强筋小麦品质性状的影响
6) quality traits
品质性状
1.
Analysis of principal components of quality traits in rice in Heilongjiang Province;
黑龙江省稻米品质性状的主成分分析
2.
Study on method of core collection construction for sensory quality traits of summer-planted vegetable soybean.;
夏播菜用大豆感官品质性状核心种质构建方法的研究
3.
Regression analysis of wheat quality traits to bread;
小麦主要品质性状影响面包烘烤的回归分析
补充资料：面团期
分子式：
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
CAS号：
性质： 又称可塑期。是单体与聚合体聚合过程中出现的一个阶段。此时体系中无多余单要本存在，黏着感消失，呈可塑面团状。可随意成型，是牙科填塞型盒最适宜的时期。如填塞过早调和物流动性大，热处理时易产生气泡。填塞过迟，调和物变硬可塑性降低，不易充满型盒。面团期出现的时间还受室温的影响，室温高则快，室温低则慢。
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