小麦芽粉 meaning in Chinese

wheat malt flour

The influence of the wheat malt powder on noodles ' quality was studied by adding different proportion wheat malt powder into the flour
摘要通过向面粉中添加不同比例的小麦芽粉，研究小麦芽粉对面条品质的影响。
The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration , in addition , the cooking losing and protein losing of the noodles increased
结果表明，随着小麦芽粉添加量的增加，面条的吸水率与品质综合得分逐渐下降；干物质损失率、蛋白质损失率与面条汤的吸光度逐渐上升；面团的稳定时间逐渐下降；面粉糊化后的粘度大幅度的下降。