澱粉質小麥 的英文怎麼說

中文拼音 [diànfěnzhíxiǎomài]
澱粉質小麥 英文
starchy wheat
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 小 : Ⅰ形容詞1 （體積、面積、數量、強度等不大） small; little; petty; minor 2 （年紀小的; 年幼的） youn...
  • 麥 : 名詞1 [植物學] （麥類統稱） a general term for wheat barley etc : 黑麥 rye; 蕎麥 buckwheat2 [植物...
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  1. Durum wheat flour and semolina. determination of yellow pigment content

    硬質小麥麵粉及其細粒澱粉質胚乳.黃顏料含量的測定
  2. Wheat flour and durum wheat semolina. determination of impurities of animal origin

    小麥粉和硬質小麥的細粒澱粉質胚乳.動物源雜質的測定
  3. Over time as you work with the potato and corn kingdoms along with the many beans that can be grown ( garbanzo or chick pea and kidney beans in particular ), a mixture of flour derived from these food sources will mimic the starch - protein ratios of wheat flour enough to be used for the purposes of making bread, pasta or cereal

    隨時間過去，當你與馬鈴薯和玉米王國以及許多可以生長的豆類一起工作（尤其是鷹嘴豆和蕓豆） ，由這些農作物所混合製作的麵粉會模仿小麥麵粉中的澱粉-蛋白質復合物，足以被用來製作麵包、意大利麵食或谷類食品。
  4. Level 4 : grains such as starchy foods, rice, wheat, etc

    第四層：五穀類如澱粉質食物米小麥等
  5. Common wheat and durum wheat. splitting of gliadin - type proteins by starch - gel electrophoresis for varietal identification

    普通小麥和硬質小麥.用澱粉凝膠電泳測定麥醇溶蛋白分裂的方法進行變種鑒別
  6. At the same time i also did many primary experments on separator and these polymer membrane can be used in as soft packaging li - ion battery ’ s separator. used polyvinylidene fluoride ( pvdf ) as the basic material, added cotton fibre and starch in, cooked with 100 in boiling water afer 3 hours, the starch inflate, and then acquire porous polymer membrane. in the process of coating polyester film, copper foil and aluminum boil were used to as carrier,

    選用的基體材料為pvdf ，同時向其中添加棉纖維和澱粉，最後利用100沸水對隔膜進行3小時蒸煮處理使澱粉溶脹，從而達到造孔的目的。在塗布工藝的篩選中，通過對麥臘片、銅箔、鋁箔進行篩選，最後選定以銅箔為載體來進行塗布處理。當以銅箔為載體時，可以使隔膜正反兩面物理性質達到基本一致。
  7. The result shows that the combination of vc ， vital gluten, emulsifier and - amylase in proportion was more effective than single improver

    結果表明：將vc 、活性麵筋、乳化劑及?澱粉酶按適當比例添加到小麥粉中併科學混合均質，要比單一使用發揮更好的改良效果。
  8. 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

    通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。
  9. Pool experiment was carried out to study the starch accumulation of three winter wheat cultivars with different gluten strength in three different soil textures

    摘要以3種筋力型冬小麥品種為試材，研究其在不同土壤質地上，池栽條件下澱粉的積累動態。
  10. When the adding ratio of the wheat malt powder to the flour is no more than 6 %, the noodles have still a good quality

    相關性分析表明，小麥粉中-澱粉酶活性與面條品質之間有一定的相關性，而小麥粉的穩定時間與面條品質之間的相關性是高度顯著的。
  11. As to the wheat starch exported from january to april 2005, the statistical analysis of the moisture, ash content, sulfur dioxide etc. have been also drawn a quality control chart

    對2005年1 4月份間出口的小麥澱粉抽取水分、灰分、二氧化硫等項目的實驗室數據進行統計分析，繪制質量控制圖。
  12. Following is about how to control the inspection result of the quality of wheat starch for export, inspected by the enterprise ' s lab, and how to avoid the hidden quality trouble in the inspection process

    摘要對出口小麥澱粉企業實驗室檢測結果進行質量控制，防止在檢驗過程中產生質量隱患。
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