gluten content的例句大全

There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period.

湿面筋含量与同期平均日均温和平均日照时数呈正相关。

the protein content, wet gluten content and dough extensibility should be in an optimum range, outside which the wet noodle quality declined.

蛋白质含量、面筋含量和面团延伸性应有一个适宜的范围，超过范围面条感官评分下降。

Baking quality of the cake and cookie was mainly influenced by gluten strength and gluten content.

蛋糕和酥饼品质受面筋含量和面团强度的强烈影响.

Under the test conditions the phenotypic correlation coefficients between protein per-centage and dry or wet gluten content were greater than 0.88, and the genetic ones were very close to 1.0.This can be useful to predict protein percentage via gluten content in high gen-erations.

在供试品种和环境下，籽粒蛋白质含量与干面筋和湿面筋含量的表型相关系数大于0.88，遗传相关系数极近于1.00。

But, it was no significantly positive correlation with wet gluten content and the swelling power.

与湿面筋含量、膨胀势呈不显著的正相关。

However , protein content and gluten content also influenced biscuit baking.

饼干采用软麦制粉, 其蛋白质含量和面团强度都应较低.

Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.

适当增加面粉面筋含量可防止馒头体积缩小。

gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.

用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标。

The protein and wet gluten content of the wheat grain in the pattern 3:1 is higher than in the pattern 4:2.

3-1套种方式小麦籽粒蛋白质和湿面筋含量显著高于4-2式。

The results showed that gluten content had positively important effect on the quality of the tortilla products. The toughness and internal texture of the products were correlated positively with the development time, stability time, and extension resistance of flour.

结果表明，面筋含量对卷饼产品品质有显著的正面影响，粉质仪形成时间、稳定时间和拉伸阻力与卷饼的内部结构、弹韧性和质量总评分呈现显著的正相关。

the results indicated that ( 1) the inheritance of grain protein content, test weight, dry gluten content, wet gluten content, falling number and sedimentation value fit the model of additive dominance.

结果表明：（1）子粒蛋白质含量、容重、干面筋含量、湿面筋含量、降落值及沉淀值等性状符合加性－显性模型。

Wheat grain protein and wet-gluten content prediction model was build.

构建了小麦籽粒蛋白质和湿面筋含量预测模型。

The mathematics models were set up in its yield, crude protein content, wet wheat gluten content, water absorption rate, the time of dough formation and dough steadiness and weakening grade.

建立了产量、粗蛋白质含量、湿面筋含量、吸水率、面团形成时间、面团稳定时间和弱化度等7个目标性状的数学模型；

transglutaminase can improve the gluten content, lower elongation;

谷氨酰胺转胺酶能提高面筋含量，降低延伸性；

Oxidized starch could reduce the content of free hydrosulfide group in gluten protein.

氧化淀粉可降低面筋蛋白中游离巯基含量。

Breaking strength of the dried noodles is positively correlated with the protein content of flour and is strongly influenced by the gluten strength at the same time.

干面条断裂强度与面粉蛋白质含量呈极显著正相关，同时受面筋强度的强烈影响。

In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.

强筋组和总样品中蛋白质含黄和稳定时间相关不显著,表明强筋小麦改良更应注重提高蛋白质的质量.

the results showed that the effect of different nitrogen application period of wheat on protein content, sedimentation value, dry gluten and wet gluten of intercropped wheat were evident according to statistic analysis.

结果表明，小麦不同施氮时期对间套作小麦品质有显著的影响，随小麦施氮时期后延，其籽粒蛋白质含量、沉淀值和干、湿面筋含量均有大幅度地提高。

maize flour with high content of gluten

高筋玉米粉

The crude protein content or wet gluten and the volume of bread had little correlation.

蛋白质及湿面筋含量与面包体积相关性很小.