糊化麵粉 的英文怎麼說
中文拼音 [húhuàmiànfěn]
糊化麵粉
英文
gelatinized flour-
This text used different biological enzymes to work on dry milling maize powder, by testing the viscosity shown on rva, selected biological enzymes amounts and variety based on viscosity curve, and analyzed their mechanism simply
摘要採用蛋白酶、脫支酶、乳酸菌胞外酶處理玉米麵粉，用rva測其糊化曲線，篩選出對糊化性質有所改善的生物酶及其用量，並分析其改良機理。The results showed that protease could evidently improve the pasting properties of corn flour, the setback and the breakdown were decreased ; the effects of debranching enzyme were not evident ; lactobacillus cell - free enzyme with certain concentration could also improve the pasting properties of corn flour
結果表明：蛋白酶可明顯改善原麵粉的糊化性質，其回生值和破損值都減小；脫支酶的作用效果不明顯；乳酸菌胞外酶在一定濃度下也可以改善麵粉的糊化性質。The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration, in addition, the cooking losing and protein losing of the noodles increased
結果表明，隨著小麥芽粉添加量的增加，面條的吸水率與品質綜合得分逐漸下降；干物質損失率、蛋白質損失率與面條湯的吸光度逐漸上升；面團的穩定時間逐漸下降；麵粉糊化后的粘度大幅度的下降。
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