小麦面粉需要贮存3～4星期。
小麦面粉中的限制氨基酸是赖氨酸。
小麦面粉不全都是一样的。
小麦深加工，年处理加工小麦面粉8万吨；
Wheat is deep processed and made into 80,000 tons every year.
但是，不管您用得多快，小麦面粉始终都要放在冰箱中贮藏。
But stash wheat flour in the fridge no matter how fast you use it. The oils it contains make it more susceptible to spoilage.
另外，小包装混合调料工业也大量使用软质小麦面粉。
Large quantities of soft wheat flour are used by the packaged mix industry.
有关激光诱变对小麦面粉品质的影响有待进一步研究。
A further study is needed on the influence of wheat grain quality by laser treatment.
在山西小麦面粉被作为一种固定的食材小吃甚至是艺术。
In Shanxi, flour serves as a staple food, snack and even art.
本法可直接用于小麦面粉中增白剂过氧化苯甲酰的测定。
The samples of the local wheat flour were directly determined with the desirable results.
首先，研究确定了从小麦面粉中提取AX的工艺优化条件。
First, the study identified the AX from wheat flour extraction process in optimal conditions.
小麦面粉中的类胡萝卜素会由于添加具有酶活性的大豆粉的作用而褪色。
The carotenoid pigments of wheat flour are bleached by the addition of enzyme-active soy flour.
意大利美食，而小麦面粉、黄油和芝士等原料都是从意大利空运来的。
Those dining at the restaurant are reportedly treated to pizza and pasta made with wheat flour, butter and cheese flown in from Italy.
尽管小麦面粉中的蛋白质就制作面包而论有它优越的地方，但营养方面不完全。
Although the proteins of wheat flour are superior for making bread, nutritionally they are incomplete.
通过把模糊回归模型应用到小麦面粉指标中，得出关于小麦面粉指标间的模糊关系。
In this paper, a fuzzy regression model was applied in the indexes of wheat flour to obtain the fuzzy relationship among the indexes.
近红外检测小麦面粉中的蛋白质、水分和灰分等成分已成为国际公认的标准检测方法。
Testing protein, moisture and ash contents etc in wheat flour with a near-infrared reflectometer has become a standard method known world widely.
研究了利用大麦粉代替部分或全部小麦面粉制作全大麦粉蛋糕的生产工艺过程和工艺条件；
The technical process and technical conditions of cake production with barley powder replacing wheat powder were studied.
作为现代小麦的先祖，斯贝尔特小麦面粉可以替代传统面粉，用于制作烘焙食品和自制面条。
The ancestor of wheat, spelt flour can be used as an alternative to traditional flour to prepare bakery products and home-made pasta.
麦醇溶蛋白作为小麦胚乳中重要的贮藏蛋白，其组成和含量对小麦面粉的烘烤品质具有重要影响。
The composition and content of gliadins play an important role in affecting bread-making quality of wheat.
普通玉米面粉与羧甲基纤维素(CMC)、琼脂、小麦面粉按一定比例配粉，也可获得良好的面团品质。
Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.
结果表明，糯小麦面粉淀粉-碘吸收曲线与普通小麦显著不同，但与普通小麦支链淀粉-碘吸收曲线相近。
Results showed that absorbance of starch and I2-KI compound from waxy flour was quite different from nonwaxy flour, but similar to that from amylopectin of nonwaxy flour.
小麦面筋是将小麦面粉用水洗掉淀粉与其它成分后所形成的富有黏弹性的软胶体，是小麦淀粉加工的副产物。
Gluter is a soft colloid which losts starch and other components by washing with water. And it is a by-product of processing wheat starch.
本文采用小振幅振荡流变测量法对小麦面粉中水可提取阿拉伯木聚糖（WEAX）的氧化胶凝性质进行了研究。
The oxidative gelation properties of water-extractable arabinoxylans(WEAX)from wheat flour was investigated by small amplitude oscillatory rheological measurement.
比萨饼面团用的面粉是由硬质春小麦面粉(13.95%蛋白质)和硬质冬小麦面粉(11.2%蛋白质)配制而成。
Pizza dough was prepared with two commercially available flours: a hard spring wheat blend (13.95% protein) and a hard winter wheat blend (11.2% protein).
采用蛋白质连续累进提取法与组分快速提取法测定了21个小麦面粉样品的蛋白质组分，以比较两种蛋白质组分分析方法的特点。
Two wheat protein fractionation methods, the sequence-progression fractionation method and rapid fractionation method were practiced with 21 wheat flour samples for a comparison.
结果表明，以土豆淀粉为主生产土豆面包是可行的，其生产用原料的较佳配比为：土豆淀粉60%、谷朊粉18%、小麦面粉22%。
Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%.
本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂，通过适宜的工艺制作，得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour, wheat flour, balsam pear juice and improving agent of flour quality.
本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂，通过适宜的工艺制作，得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour, wheat flour, balsam pear juice and improving agent of flour quality.
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