麵筋蛋白 的英文怎麼說

中文拼音 [miànjīndànbái]
麵筋蛋白 英文
mucedin
  • 筋 : 名詞1 （肌的舊稱） muscle2 [口語] （肌腱或骨頭的韌帶） tendon; sinew 3 [口語] （可以看見的皮下靜...
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 麵筋 : gluten麵筋蛋白 mucedin; 麵筋筋力儀 aleurometer
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  1. The starch-containing cells may also contain amorphous protein known as gluten.

    含澱粉的細胞可能也含有無定形的蛋白質即谷蛋白--俗稱麵筋。
  2. The kitchen manager songzi yang said, " gluten protein is made by washing gluten flour dough. with only a little effort, it can be made at home.

    廚房負責人楊松子說：從白麵粉洗出的蛋白質麵筋，在一般家庭里，稍費點心思的話，也可以做得出來。
  3. Take gluten flour as the main raw material, based on its good function and nutrition characteristic, the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability

    摘要以谷朊粉為主要原料，在充分利用其良好的功能和營養特性基礎上，通過適度變性改善麵筋蛋白的加工性能，開發研製即食麵筋片、鹵制麵筋條和膨化麵筋休閑食品等系列素食蛋白食品。
  4. The results showed that the wet gluten content were significantly correlative with dry weight and protein losses, dry material absorption and shear of the noodles, significantly correlative with gumminess, resilience, shear force, tensile force, tensile stress of the noodles

    結果表明：濕麵筋含量與面條的干物質吸水率、干物質損失率、蛋白質損失率呈高度顯著負相關，與面條的剪切應力呈高度顯著正相關；與面條的粘結性、回復性、剪切力、拉斷力、拉斷應力呈顯著正相關。
  5. We informed them about the various sources of protein and vitamin - b for vegetarians such as textured vegetable protein - tvp, various tofu products, wheat gluten, miso, seaweed, tempeh, etc., as well as where these foods are available and how to cook them in easy ways

    我們告訴來賓們素食者可從下列來源攝取蛋白質和維他命b ，例如：素肉各式豆腐製品麵筋味噌海藻印尼式的黃豆餅塊tempeh等，同時也提供他們一些簡易的烹調方法，以及哪些地方可以采購到素食製品的資訊。
  6. The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by k fertilizer

    施用鉀肥能提高小麥籽粒蛋白質含量和濕麵筋含量，但對籽粒沉降值的影響不大。
  7. The dry gluten content were significantly correlative with cohesiveness, significantly correlative with resilience, shear force, shear stress, dry weight and protein losses, dry material absorption of the noodles

    乾麵筋含量與面條的粘結性呈高度顯著正相關；與面條的回復性、剪切力、剪切應力呈顯著正相關；與面條的干物質吸水率、干物質損失率、蛋白質損失率呈顯著負相關。
  8. The results showed, compared with experimental common wheat, annong waxy 1 should be improved in plant - height, ear - length, 1000 - kernel weight by hybridism and back - cross, while the difference among protein content, ash content, wet gluten contents were not significant, but the waxy wheat grain hardness value was lower

    結果表明，與供試的普通小麥品種（系）相比較， 「安農糯1 」在株高、穗長和千粒重等農藝性狀上均不理想，需要通過雜交和回交等方式進一步改良；蛋白質含量、灰分、濕麵筋含量等變化不大。
  9. The starch - containing cells may also contain amorphous protein known as gluten

    含澱粉的細胞可能也含有無定形的蛋白質即谷蛋白- -俗稱麵筋。
  10. Abstract : this paper introduces the principle of limited enzymatic hydrolysis on controlling wheat gluten, the changes in modified gluten ' s functions such as solubility, foaming ability and emulsifying ability, also the application of proteases in hydrolyzing wheat gluten

    文摘:綜述了控制小麥麵筋蛋白限制性酶水解作用的原理、改性后的麵筋蛋白其水溶解性、起泡性、乳化性功能性質的變化以及各種蛋白酶在水解麵筋蛋白中的應用。
  11. There was a positive correlation between protein content and wet gluten and falling number, respectively

    蛋白質含量與濕麵筋含量、降落值間均呈正相關。
  12. 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。
  13. A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute

    麵筋產生於谷類中的一種植物蛋白混合物，主要產生於玉米和小麥，用作粘劑和麵粉替代物
  14. Produced from wheat and can be used for making bread to form an elastic texture for its high protein

    提煉自小麥粉里的蛋白質成份，使用在麵包製作中可以提高面團筋性。
  15. The contents of pentosan, protein, wet gluten, zeleny volume and 1000 kernel weight of 77 winter wheat varieties planted in north china were investigated

    本研究測定了我國北方冬麥區77個品種（系）籽粒中的戊聚糖含量和蛋白質、濕麵筋、沉降值、千粒重等性狀。
  16. On attractive serving tables in the s. m. ching hai vegetarian restaurant, there is a great variety of cooked and raw vegetables, and delicacies containing vegetarian meat made with either gluten or soybean protein

    S . m .清海素食餐廳內部，各種蔬菜和生菜一應俱全，還有提供麵筋和豆蛋白素肉做成的多樣菜肴，多彩的素食餐桌。
  17. Even though it is a vegetarian restaurant, its menu is similar to those of other restaurants. in fact, the s. m vegetarian restaurant serves more dishes than other restaurants because it uses gluten and soybean protein to make vegetarian meat, which is no different from animal meat in appearance, taste and texture

    而s . m .素食餐廳比一般餐館多提供這么多菜肴的主要原因，是由於能夠用麵筋和豆蛋白為材料做出素肉的關系，其色香和嚼食上，和一般的肉食沒有什麼差別。
  18. You may add wheat gluten into all - purpose flour to substitute bread flour

    中筋麵粉若添加小麥蛋白，可以用來代替高筋麵粉。
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