gluten content 中文意思是什麼

gluten content 解釋
麵筋含量
  • gluten : n. 【化學】麵筋，麩質。
  • content : n 1 容積，容量，含量，【數學】容度；收容量。2 【哲學】內容 （opp form）；要旨，真意。3 〈pl 〉內...
  1. 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。
  2. There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period

    濕麵筋含量與同期平均日均溫和平均日照時數呈正相關。
  3. Abstract : variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength

    文摘:將各種天然或無毒、營養豐富的小麥粉改良劑，以適當的比例添加到麵筋含量適中，筋力較弱的國產小麥粉中。
  4. Methods of test for cereals and pulses - determination of wet gluten content in wheat flour by mechanical means

    穀物和豆類試驗方法.第25部分:機械法測定小麥粉麵筋含量
  5. 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。
  6. Kazakh grain, prized for its high protein and gluten content, is similar to some of the scarce top - quality north american crops that jumped in price yesterday

    哈薩克斯坦小麥因蛋白和麩質含量高而受到市場追捧，與一些供應稀少的高品級北美小麥相似，這些小麥價格昨日也出現大漲。
  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. Results showed that the contents of pentosan varied from 4. 82 % to 7. 28 %, and grain plumpness, the content of wet gluten and zeleny volume were significantly positive - related with the content of pentosan, while the 1000 kernel weight was significantly negative related

    結果表明，不同品種的戊聚糖含量變幅為4 . 82 % ~ 7 . 28 % ，戊聚糖含量與籽粒飽滿度、濕麵筋含量和沉澱值之間存在著極顯著的正相關關系，與千粒重具有極顯著的負相關關系。
  10. 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。
  11. 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。
  12. In this study, protein content was significantly and positive correlated to wet gluten and sedimentation

    強筋組和總樣品中蛋白質含黃和穩定時間相關不顯著，表明強筋小麥改良更應注重提高蛋白質的質量。
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