Chinese translation for "湿面筋"

wet gluten

Related Translations:

面筋:  gluten◇面筋蛋白 mucedin; 面筋筋力仪 aleurometer

小麦面筋:  vegetable casein

面筋粉:  wheat gluten

面筋发酵:  wheat gluten fermentation

面筋含量:  gluten content

面筋蛋白:  mucedin

软化面筋:  rotten gluten

面筋百叶:  fried gluten & beancurd leaf fried gluten & beancurd wrapperfried gluten & beancurd leaf friedgluten & beancurd wrapper

油面筋:  fried gluten puff

面筋面包:  gluten bread

Example Sentences:

	1.	Method for determination of wet gluten in flour 小麦粉湿面筋测定法
	2.	There was a positive correlation between protein content and wet gluten and falling number , respectively 蛋白质含量与湿面筋含量、降落值间均呈正相关。
	3.	There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period 湿面筋含量与同期平均日均温和平均日照时数呈正相关。
	4.	The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by k fertilizer 施用钾肥能提高小麦籽粒蛋白质含量和湿面筋含量，但对籽粒沉降值的影响不大。
	5.	The relationship between gluten and the qualities of noodles was studied with 12 wheat varieties as material 摘要以河南农业科学院提供的12种小麦为材料，分析了它们的湿面筋含量、干面筋含量、面筋指数与面条品质的关系。
	6.	The contents of pentosan , protein , wet gluten , zeleny volume and 1000 kernel weight of 77 winter wheat varieties planted in north china were investigated 本研究测定了我国北方冬麦区77个品种（系）籽粒中的戊聚糖含量和蛋白质、湿面筋、沉降值、千粒重等性状。
	7.	The results showed that five factors affect food quality : precipitating volume , content of protein content of wet gluten , dough stabilizing time and index of common difference 通过对小麦粉各项指标与包子的比容和感官评分之间的相关性研究得出，影响包子食用品质的五大面粉因素分别为沉淀值、蛋白质、湿面筋含量、面团稳定时间和公差指数。
	8.	Results showed that the contents of pentosan varied from 4 . 82 % to 7 . 28 % , and grain plumpness , the content of wet gluten and zeleny volume were significantly positive - related with the content of pentosan , while the 1000 kernel weight was significantly negative related 结果表明，不同品种的戊聚糖含量变幅为4 . 82 % ~ 7 . 28 % ，戊聚糖含量与籽粒饱满度、湿面筋含量和沉淀值之间存在着极显著的正相关关系，与千粒重具有极显著的负相关关系。
	9.	The results showed , compared with experimental common wheat , annong waxy 1 should be improved in plant - height , ear - length , 1000 - kernel weight by hybridism and back - cross , while the difference among protein content , ash content , wet gluten contents were not significant , but the waxy wheat grain hardness value was lower 结果表明，与供试的普通小麦品种（系）相比较， “安农糯1 ”在株高、穗长和千粒重等农艺性状上均不理想，需要通过杂交和回交等方式进一步改良；蛋白质含量、灰分、湿面筋含量等变化不大。
	10.	The results showed that the wet gluten content were significantly correlative with dry weight and protein losses , dry material absorption and shear of the noodles , significantly correlative with gumminess , resilience , shear force , tensile force , tensile stress of the noodles 结果表明：湿面筋含量与面条的干物质吸水率、干物质损失率、蛋白质损失率呈高度显著负相关，与面条的剪切应力呈高度显著正相关；与面条的粘结性、回复性、剪切力、拉断力、拉断应力呈显著正相关。

Similar Words：

"湿面" Chinese translation, "湿面分馏塔" Chinese translation, "湿面积" Chinese translation, "湿面积比" Chinese translation, "湿面积系数" Chinese translation, "湿面系数" Chinese translation, "湿敏半导体陶瓷" Chinese translation, "湿敏半导体元件" Chinese translation, "湿敏材料" Chinese translation, "湿敏传感器" Chinese translation