Methods of test for cereals and pulses-Determination of wet gluten content in wheat flour by mechanical means

谷物和豆类的试验方法.第25部分:用机械手段测定小麦粉中面筋含量

属类：行业标准名称-国际标准-BS 4317-25-1990

The starch-containing cells may also contain amorphous protein known as gluten

含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋。

属类：综合句库--

Flours with strong gluten absorb more water and show longer dough development and stability times than do flours with weak gluten.

含有强有力的面筋的面粉较含有不太牢固的面筋面粉要吸收更多的水分,且显示出较长的面团延伸性以及较长的稳定时间。

属类：工程技术-食品工程-

Effects of Post-anthesis Drought Stress on Photosynthetic Characters in Flag Leaves of Two Wheat Cultivars with Different Gluten Strength

花后干旱胁迫对两种筋力型小麦品种旗叶光合特性的影响

属类：行业术语-中文论文标题-

Effect of Vital Gluten and Salt on the Rheological Properties of Wheat Flour Dough and the Quality of Extruded Noodles

活性面筋和食盐对面团流变性质和挤出面条质量之影响

属类：行业术语-中文论文标题-

Effects of Genotypes and Sowing Date on the Starch Pasting Characteristics of Different Gluten Wheat Varieties

基因型和播期对不同筋力小麦淀粉糊化特性的影响

属类：行业术语-中文论文标题-

Praparation of Active Peptides from Extruded Corn Gluten

挤压膨化玉米黄粉酶解制备生物活性肽

属类：行业术语-中文论文标题-

Effect of Potassium on Grain Yield and Quality of Strong Gluten Wheat

钾对强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-

It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge.

假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。

属类：工程技术-食品工程-

A Study on Hydrolysis of Corn Gluten Meal by Alkaline Protease

碱性蛋白酶水解玉米蛋白的研究

属类：行业术语-中文论文标题-

Current Status and Superiority of Weak Gluten Wheat Production in the South of Huaihe River of Jiangsu Province and Its Development Strategy

江苏淮南地区弱筋小麦生产的现状、优势和发展策略

属类：行业术语-中文论文标题-

Approach on the Development Strategy for Weak Gluten Wheat Industry in Jiangsu Province

江苏省弱筋小麦产业发展战略探讨

属类：行业术语-中文论文标题-

The content of gluten , which is the residue left after the dough is washed (10 g flour kneaded into a dough with 6 ml of 2% NaC1,then washed with tap water), provides an indication of flour quality.

将面团清洗(用6ml2%的NACL将10g面粉和成面团,再用水龙头冲洗干净)后所残留的面筋的含量可以表明面粉的品质。

属类：工程技术-食品工程-

manufacture of gluten -reduced starch by fermentation process [offensive trade]

藉发酵过程而制造低黏性淀粉〔厌恶性行业〕

属类：化学及生命科学-公众卫生-

Despite equal hydrr1as activities with hemoglobin as a test substrate, a fungal proteinase degrades gluten to a lesser extent and consequently causes a smaller decrease in dough resistance to extension in comparison to a bacterial enzyme preparation.

尽管以血红素作为底物时测定的水解酶的活性是一致,但真菌蛋白酶较之细菌酶制剂而言,所引起的面筋分解程度很小且面团延伸抗力的减少也很小。

属类：工程技术-食品工程-

Inspection of grain and oilseeds--Methods for determination of gluten

粮食、油料检验面筋测定法

属类：行业标准名称-国家标准名-GB/T5506-1985

Influence of P Application Rate on Yield and Quality of Strong Gluten and Weak Gluten Wheat

磷肥用量对强筋和弱筋小麦产量及品质的影响

属类：行业术语-中文论文标题-

Also, the concentration of endogenous glutathione will be lowered by oxidation to its disulfide, hence gluten stability during dough handling will be enhanced.

另外,其内源性谷胱甘肽的含量也会通过氧化成它的二硫化物的形式而有所降低,因此在面团处理过程中的面筋的稳定性会有所提高。

属类：工程技术-食品工程-

Effect of Sulfur and Nitrogen Fertilizer Combined Application on Grain Filling Characteristics of Wheat Yumai 34 with High Gluten

硫氮配施对强筋小麦豫麦34籽粒灌浆特性的影响

属类：行业术语-中文论文标题-

Extraction of Glutenin and Gliadin from Vital Wheat Gluten

麦醇溶蛋白和麦谷蛋白提取条件的研究

属类：行业术语-中文论文标题-

Gelling Characteristics of Wheat Gluten Hydrolysate-Carrageenan System

酶解小麦面筋蛋白-卡拉胶复合物的成胶特性

属类：行业术语-中文论文标题-

Raised bread, common in Europe and the U.S., is usually made of wheat or rye. Both contain the elastic protein substance gluten , which traps gas produced by fermentation during leavening, helping the bread to rise.

美国和欧洲的发酵面包通常用小麦和黑麦制成。二者都含有富弹性的蛋白质成分麸质，它能在发酵时促进气体的产生以帮助发面。

属类：行业术语-农业-食品

Effect of Plant Density and Nitrogen on Flag Leaf Senescence of Weak Gluten Wheat Ningmai 9 with Good Grain Quality

密度、氮素对优质弱筋小麦宁麦9号旗叶早衰的调控效应

属类：行业术语-中文论文标题-

Flour particle size and color are assessed by sensory analysis. Graspable flours are made from hard gluten -rich cultivars.

面粉的颗粒大小及颜色是通过感观分析进行评估的。可抓得住的即颗粒较大的面粉是由比较坚硬的富含面筋的小麦品种制得的。

属类：工程技术-食品工程-

Its presence in flour makes production of leavened baked goods (see baking)possible because the chainlike gluten molecules form an elastic network that traps carbon dioxide gas and expands with it.

面粉中的谷蛋白链状分子形成有弹性的网架，二氧化碳气体可滞留其中，受热时网架随气体膨胀，所以面粉能制造发酵的烘焙食物。

属类：化学及生命科学-化学-

Gluten swelling power is assessed by a sedimentation value as recommended by Zeleny.

面筋的膨胀力是通过Zeleng推荐使用的沉积值法进行估测的。

属类：工程技术-食品工程-

A very low gluten content (< 20%)frequently results in dough deterioration when machine-handled and also in baking faults.

面筋含量非常低时(＜20%＝经常会在对面团进行机械处理时以及在焙烤时使面团品质下降。

属类：工程技术-食品工程-

It manufactures and sells 30 kinds of flour products in four different categories: high-gluten bread flour, medium-gluten frozen food flour, low-gluten cake flour and pastry flour (cookie and family use).

目前已形成高筋面包专用粉，中筋速冻食品专用粉、低筋蛋糕、饼干专用粉及家庭用小包装等四大系列30多种面粉产品。

属类：单位简介-公司简介-

Azodicarbonamide is of interest as a flour improver, since it improves not only the dough properties of weak gluten flour, but also lowers the energy input in dough mixing. Details of the reactions involved are unknown.

偶氮甲酰胺是一种令人很感兴趣的面粉改良剂。它不仅仅改善了含有微弱面筋含量的面粉的面团特性,而且降低了面团混合过程中的能量输入。但其反应的细节还不甚清楚。

属类：工程技术-食品工程-

Extraction of Yellow Pigment from Corn Gluten

膨化玉米黄粉中天然黄色素的制取工艺研究

属类：行业术语-中文论文标题-