Characteristics and Cultivation Techniques of a New Good Quality and Strong Gluten Wheat Variety Zhengnong16

优质强筋小麦新品种郑农16号的特征特性及栽培技术

属类：行业术语-中文论文标题-

Breeding and Utilization Research on the Top Quality Gluten Wheat E-you 13397

优质强筋专用小麦鄂优13397选育及应用研究

属类：行业术语-中文论文标题-

FIours with strong gluten and with optimum levels of cysteine also show a favorable increase in baking volume since, prior to baking, the gas trapped within the dough can develop a more spongy dough.

由于在焙烤前,面团中所捕捉到的气体能够使面团呈多孔状,因此含有强有力的面筋和含有最佳半胱氨酸含量的面粉也显示了有利于增大其焙烤体积的特性。

属类：工程技术-食品工程-

Fungal proteinases, because of their low enzyme activity and, therefore, high dosage tolerance, are suitable for optimization of flours containing strong gluten , used for bread and buns.

由于真菌蛋白酶具有较低的酶活性并因具有强的剂量耐性,因而,它适用于含强有力的面筋的面粉中用于生产面包和小甜圆面包。

属类：工程技术-食品工程-

Root-inhibiting Activity of Hydrolized Peptides of Corn Gluten Meal on Smoothscale Kyllinga (Kyllinga brevitolia var. leiolepis)

玉米蛋白粉水解多肽对光磷水蜈蚣的生根抑制活性

属类：行业术语-中文论文标题-

Preparation of Defatted Corn Gluten Meal and Its Hydrolysis Technology

玉米蛋白粉制备玉米肽脱脂及水解工艺研究

属类：行业术语-中文论文标题-

Enzymatic Hydrolysis Technology for Corn Gluten Meal

玉米黄粉蛋白的酶法水解工艺

属类：行业术语-中文论文标题-

The Effects of Cultivation Measures on Qualities of High-gluten Wheat

栽培措施对强筋小麦质量的影响

属类：行业术语-中文论文标题-

In the subsequent reaction endogenous, glutathione is withdrawn from the SH\SS interchange with gluten proteins.

在后续反应中,内源性谷胱甘肽从面筋蛋白中的SH\SS交替转化过程中除去。

属类：工程技术-食品工程-

Addition of alkali hromates to flour also prevents excessive softening of gluten during dough making.

在制作面团的过程中向面粉中添加碱性溴酸盐也会阻止面筋的过度软化。

属类：工程技术-食品工程-