wet gluten 中文意思是什麼
wet gluten
解釋
濕麵筋-
Method for determination of wet gluten in flour
小麥粉濕麵筋測定法 -
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。 -
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。 -
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 -
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。 -
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。 -
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。 -
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。 -
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。 -
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。 -
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。 -
Methods of test for cereals and pulses - determination of wet gluten in wheat flour
穀物和豆類試驗方法.第12部分:小麥粉濕谷蛋白測定
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