The SI-I\SS interchange, which starts immediately on dough making and leads to depolymerization of gluten proteins, consequently, to weakening of gluten, is inhibited.

SH\SS的交替转化,在制作面团的初级阶段就开始了,它导致了面筋蛋白的解聚作用。因此,减弱了面筋的强度。

属类：工程技术-食品工程-

Cysteine, in its hydrochloride form, softens gluten due to a SH\SS interchange with gluten proteins, as outlined for GSH above.

半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SH\SS交替转化而使面筋软化。

属类：工程技术-食品工程-

Effects of Nitrogen and Potassium Supply on Grain Yield and Quality in Weak Gluten Wheat

不同氮、钾水平对弱筋小麦籽粒产量和品质的影响

属类：行业术语-中文论文标题-

Relationship between Different Types of Soil and Yield and Quality of Strong Gluten Wheat

不同类型土壤与强筋小麦品质和产量的关系

属类：行业术语-中文论文标题-

The Effect of the Different Agronomy Measures on the Yield and Quality Level of Strong Gluten Wheat

不同农艺措施对强筋小麦产量及品质指标的影响

属类：行业术语-中文论文标题-

Difference among Wheat Cultivars with High-strength Gluten in Yield Quality and Nitrogen Use

不同强筋小麦品种产量、品质和氮素利用的差异

属类：行业术语-中文论文标题-

Effect of Different Rate of Nitrogen Application and Ratio of Base and Top Application on Yield and Quality of Strong Gluten Wheat

不同施氮量和底追比例对强筋小麦产量和品质的影响

属类：行业术语-中文论文标题-

Effects of Different Nitrogen Rates and Dressing Ratios on Grain Yield and Quality in Weak-gluten Wheat

不同施氮水平和基追比对弱筋小麦籽粒产量和品质的影响

属类：行业术语-中文论文标题-

Effects of Potassium on Grain Yield and Quality of Soft-gluten Wheat on Soil with Different K Supplying Levels

不同土壤供钾水平下施钾对弱筋小麦产量和品质的调控效应

属类：行业术语-中文论文标题-

Effects of Different Cultivating Models on Yield and Quality of Strong Gluten Wheat Zhengmai 9405

不同种植模式对强筋小麦郑麦9405产量和品质的影响

属类：行业术语-中文论文标题-

Study on Maize-yellow Pigments and Fatty Acids Extracted with SC-CO2 from Corn Gluten Meal

超临界CO2萃取物玉米黄色素着色成分和脂肪酸成分的研究

属类：行业术语-中文论文标题-

Jinqiang 3 Breeding-A New Spring Variety with Extra Strong Gluten

超强筋春小麦津强3号的选育

属类：行业术语-中文论文标题-

The higher the volume of the sedimented gluten , the better should be the baking quality of the flour.

沉积的面筋量越多,该面粉的焙烤特性截止好。

属类：工程技术-食品工程-

The Effect of Different Sowing Stage on Grain Protein Content and Wet Gluten Content of Spring Wheat

春小麦不同播期对籽粒蛋白质与湿面筋含量影响的试验研究

属类：行业术语-中文论文标题-

A higher content of gluten will not guarantee good baking quality.

但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。

属类：工程技术-食品工程-

The Effect of N、P and K on High (low)-gluten Wheat Qualities

氮、磷、钾对强(弱)筋小麦质量的效应研究

属类：行业术语-中文论文标题-

Effect of Interplanting Wheat in Paddy and Nitrogen Fertilizer on Grain Yield and Quality of Weak Gluten Wheat

稻田套播和施氮对弱筋小麦产量和品质的调节效应

属类：行业术语-中文论文标题-

In wheat the time is needed for oxidative processes to occur and thus provide a stronger (shorter)gluten .

对于小麦面粉,之所以需要3～4周是为了发生氧化作用,进而使小麦面粉中含有强有力(更短)的面筋。

属类：工程技术-食品工程-

However, bacterial enzymes are preferred in production of biscuits and wafers since they degrade gluten to a greater extent providing accurate flat dough pieces with high form stability.

而细菌性酶由于其分解面筋的程度很大,所以更适于生产小甜面包与夹心饼干,而且在生产过程中面团片可以以很好的稳定形式存在。

属类：工程技术-食品工程-

Hygienic standard for non-fermented bean products and gluten

非发酵性豆制品及面筋卫生标准

属类：行业标准名称-卫生-

Method for analysis of hygienic standard of nonfermented bean products and gluten

非发酵性豆制品及面筋卫生标准的分析方法

属类：行业标准名称-卫生-

Gluten [glue], other than for stationery or household purposes

非文具,非家用谷朊胶

属类：综合句库--

Influence of Irrigation and Nitrogen Application on Yield and Quality of Different Gluten Types of Wheat

肥水运筹对不同筋类小麦产量和品质的影响

属类：行业术语-中文论文标题-

Any of several simple proteins derived from rye or wheat gluten .

麸朊从黑麦或小麦面筋中提取的一种粗蛋白

属类：综合句库--

Effect of Nitrogen Treatment on Yield and Quality of Strong Gluten Wheat under the Condition of High Soil Organic Matter

高有机质土壤条件下施氮对强筋小麦产量及品质的影响

属类：行业术语-中文论文标题-

Gluten : Mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains.

谷蛋白:麦粒等谷物中不易溶于水的混合蛋白质。

属类：化学及生命科学-化学-

The properties of gluten vary with its composition, which differs according to the source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in the flours. Persons with an allergy to gluten can often eat rice or spelt products.

谷蛋白的来源不同，其组成及性质亦异，因此各种谷类磨成的粉，其烘焙性质各不相同，如不同种的面粉制得的生面团有的软而有延性，有的硬而有弹性，有的介于二者之间。对谷蛋白过敏的人可食用以稻米和思佩耳特小麦做成的食品。

属类：化学及生命科学-化学-

Methods of test for cereals and pulses-Determination of wet gluten in wheat flour

谷类作物和豆科作物的试验方法.第12部分:小麦粉中湿谷蛋白的测定

属类：行业标准名称-国际标准-BS 4317-12-1980

Methods of test for cereals and pulses-Determination of dry gluten in wheat flour

谷类作物和豆科作物的试验方法.第16部分:小麦粉中干谷蛋白含量的测定

属类：行业标准名称-国际标准-BS 4317-16-1981

The Development of Series Vegetarian Gluten Protein Food

谷朊粉系列素食食品的开发研制

属类：行业术语-中文论文标题-