Chinese translation for "面筋含量"
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- gluten content
Related Translations:
面筋: gluten◇面筋蛋白 mucedin; 面筋筋力仪 aleurometer 面筋发酵: wheat gluten fermentation 面筋百叶: fried gluten & beancurd leaf fried gluten & beancurd wrapperfried gluten & beancurd leaf friedgluten & beancurd wrapper
- Example Sentences:
| 1. | 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。 | | 2. | Methods of test for cereals and pulses - determination of wet gluten content in wheat flour by mechanical means
谷物和豆类试验方法.第25部分:机械法测定小麦粉面筋含量 | | 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. | Abstract : variour natural or nonpoisonous , nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength
文摘:将各种天然或无毒、营养丰富的小麦粉改良剂，以适当的比例添加到面筋含量适中，筋力较弱的国产小麦粉中。 | | 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：
- "面筋百叶" Chinese translation, "面筋测定法" Chinese translation, "面筋蛋白" Chinese translation, "面筋发酵" Chinese translation, "面筋粉" Chinese translation, "面筋含量低的面粉" Chinese translation, "面筋含量低的面粉, 软质小麦粉" Chinese translation, "面筋筋力仪" Chinese translation, "面筋拉力测定仪" Chinese translation, "面筋面包" Chinese translation
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