表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。
Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time.
研究结果表明：削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。
The study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.
结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；
The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);
研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.
脱脂则使糊化初始温度和峰值粘度均下降。
Defatting reduces both pasting temperature and peak viscosity.
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
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