1) waxy barley
糯大麦
1.
At present, no any identification and related research have been conducted for the waxy barley germplasm and Wx gene in China.
糯大麦是指籽粒胚乳中直链淀粉含量很低或者为零的大麦。
3) Waxy wheat
糯小麦
1.
Effect of waxy wheat flour blends on staling of bread;
糯小麦粉添加比例对面包老化的影响
2.
The differences of various waxy wheat lines flour quality
不同品系糯小麦粉品质特性的差异
4) glutinous wheat
糯小麦
1.
Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour;
糯小麦粉与普通小麦粉配粉对面条品质影响的研究
2.
The RVA experiment (rapid viscosity analysis) was carried out for detecting the protein, starch and amylose contents in grain samples of glutinous wheat Zhongnuo 1 as well as common wheat Yumai 47 (non-completely glutinous wheat), Wen 6 and Australian high quality wheat Gamenya for making noodle.
选用糯小麦品种中糯一号与普通小麦(非全糯小麦)品种豫麦47、温6和澳大利亚优质面条小麦品种Gamenya,进行籽粒蛋白质含量、淀粉含量及直链淀粉含量的测定。
5) waxy wheat
糯性小麦
1.
Twelve varieties and five waxy wheat lines were screened with these two markers, and the results are in agreement with those from Wx subunits SDS- PAGE.
联合应用这２种分子标记，对１２个小麦品种和５个高代糯麦株系做了鉴定，与Ｗｘ蛋白的ＳＤＳ－ＰＡＧＥ结果一致；从组合江苏白火麦×关东１０７的Ｆ２分离群体中筛选出８种ｗｘ基因型，其中３种基因型（ＡＤ同缺型，ＢＤ同缺型和糯型）为自然界中所没有，并且培育出了国内首批糯性小麦品系。
2.
Hybridization was made between waxy wheat cultivar ‘Nuomai 1’ and spring wheat cultivar ‘Abbondanza’ which is popularized in Qinghai region.
研究表明,采用综合标记辅助选择可快速而准确地获得适合在青海栽培的全糯和部分糯性小麦。
3.
When the wheat lacking all the 3subunits, the amylase content in the wheat endosperm are nearly null and we call it whole waxy wheat.
糯性小麦具有支链淀粉含量高、糊化温度低、高峰粘度高和膨胀势高等特点,在食品和工业中具有广泛用途。
6) full waxy wheat
全糯小麦
补充资料：安东蜜糯汤
安东蜜糯汤
把糯米煮熟﹐将萝卜和梨切成四角或切成丝后﹐在麦芽酵母水里加辣椒面发酵后﹐特
点是带有辣味和酸味并且不用煮的蜜糯汤。
材料﹕
米1杯﹐麦芽酵母1杯﹐萝卜50g﹐梨1个﹐辣椒面1/4杯﹐水4.5l﹐栗子10个﹐生姜3块﹐松子1大勺
做法﹕
(1)把洗净的糯米放在水里泡4小时左右蒸出来。
(2)把麦芽酵母泡在水里柔好。
(3)把萝卜和梨横竖以0.5cm﹑0.3cm大小切成块儿或切成丝﹐栗子也切成同样的大小。
(4)把蒸锅里的热栗子与麦芽酵母的清汤混在一起。
(5)把生姜切成丝或捣好﹐并将生姜汁与上面的材料拌好。
(6)把辣椒面包在布里﹐使之将麦芽酵母汤染成红色﹐并具有辣味。
(7)放在缸里用布盖好﹐并在60～70℃的热地方放5-6小时﹐饭粒会发酵漂上来且具有甜味。 将之放凉并加适当的白糖。此蜜糯汤饭多汤少﹐有一点辣味且有没熬的蜜糯汤之特别味道。
最后把切好的梨和栗子洒在上面﹐使之呈白色也很好。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。