1) flour property
面粉性质
2) property of flour quality
面粉品质特性
1.
The effects on the property of flour quality and stowage time of flour and wheat in producing powder processes, then, by analyzing the test data, to improve the monitor ability for products quality, to ensure the stable for products quality and to satisfy futher the use request for customer.
本文主要讨论如何用吹泡仪来控制饼干专用粉的小麦原料的品质特性,制粉生产过程中的面粉品质特性及面粉和小麦的储存时间对其品质的影响,从而通过吹泡仪的检测数据的分析,提高对产品质量的监控能力,保证产品质量的稳定,进一步满足顾客的使用要求。
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) farinograph property
粉质特性
1.
Effects of adding transglutaminase with optimum level on content of free sulfhydryl group,water holding capacity,flour farinograph property and processing quality were studied.
为了改善小麦面粉的加工品质通过面筋蛋白乳酸溶液透光率和膨胀高度的测定探讨小麦面粉中转谷氨酰胺酶最适添加量,研究了转谷氨酰胺酶对面粉中游离巯基含量、面粉持水性、面粉粉质特性和加工品质的影响。
2.
Effects of exogenous pentosanase on wheat flour quality were studied by examination of the transmittance and swelling-height of gluten-lactate solution,the viscosity of water-soluble arabinoxylan solution,the content of water-soluble pentosan,farinograph property,and bread baking quality.
通过测试面筋乳酸溶液透光率和膨胀高度、水溶性阿拉伯木聚糖溶液黏度、可溶性戊聚糖量、粉质特性和面包烘焙品质,研究了戊聚糖酶对小麦面粉品质的影响;结果表明,戊聚糖酶的最适添加量为6g/100kg;在最适添加量下,随酶反应时间延长水溶性阿拉伯木聚糖溶液黏度下降,面粉中可溶性戊聚糖量增加;与对照组比较,添加适量的戊聚糖酶后,粉质特性和烘焙品质均有所改善。
6) farinograph
[fə'ri:nə,ɡrɑ:f]
粉质特性
1.
The effects of mieroencapsulated glucose oxidase embedded with sodium alginate-chitosan (CACH-GOD)on farinograph,extensograms and baking quality of flour were studied with free glucose oxi- dase as control.
为改善葡萄糖氧化酶对面粉的改良效果,文中通过与游离葡萄糖氧化酶做对比,研究了海藻酸钠—壳聚糖包埋后的微胶囊化葡萄糖氧化酶(CACH-GOD)对面粉粉质特性、拉伸特性和焙烤品质的影响。
补充资料：低筋面粉
低筋面粉
低筋面粉 (cake flour)
蛋白质含量平均在8.5%左右，因此筋度弱，多用来做蛋糕等松软糕点。
如果找不到低筋面粉，可以用80%中筋面粉搭配20%玉米淀粉（见下）而成。
低粉可以用面粉（千万不要用那种叫"饺子粉"的,那种面粉面筋很多的）和玉米淀粉4：1的比例调和 如果想更低筋 再加点玉米淀粉也可以
我做松糕和点心一直就这么弄的 我也买不到 所有超市都去了也没买到 最后学到的怎么自己配低筋粉 奶油我们都买金钻的 你那不知道能不能买到
说明：补充资料仅用于学习参考，请勿用于其它任何用途。