濕麵筋 的英文怎麼說

中文拼音 [shīmiànjīn]
濕麵筋 英文
wet gluten
  • 濕 : Ⅰ形容詞（沾了水的或顯出含水分多的） wet; damp; humid Ⅱ名詞（姓氏） a surname
  • 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...
  • 麵筋 : gluten麵筋蛋白 mucedin; 麵筋筋力儀 aleurometer
  1. Method for determination of wet gluten in flour

    小麥粉濕麵筋測定法
  2. 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。
  3. 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。
  4. 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。
  5. 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。
  6. 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。
  7. The relationship between gluten and the qualities of noodles was studied with 12 wheat varieties as material

    摘要以河南農業科學院提供的12種小麥為材料，分析了它們的濕麵筋含量、乾麵筋含量、麵筋指數與面條品質的關系。
  8. 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。
  9. 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。
  10. 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。
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