小麦淀粉的糊化特性是衡量小麦品质的重要指标，常以RVA特征参数度量。
The starch pasting properties usually evaluated by RVA (characteristics) are the (important) target of wheat quality breeding.
综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。
This paper reviews the effects of milling degree on the pasting properties of long - and medium-grain rice, and on the physicochemical properties of cooked short-grain rice.
以优质小米为原料，采用双螺杆挤压膨化技术，对小米挤压糊化特性进行了研究。
Using good quality millet as material, the effect of twin-screw extrusion on millet pasting property was studied.
研究表明，糊化特性曲线，尤其是峰值粘度，可以清晰地显示不同试样的品质差异。
It showed that the RVA pasting curve (especially peak viscosity) revealed clearly the differences in quality of different samples.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
本文研究了食盐浓度、淀粉浓度和电压对淀粉溶液的电导率和通电加热速率的影响；研究了通电加热对淀粉糊化特性的影响。
The effects of salt concentration, starch content and applied voltage on electrical conductivity and ohmic heating rate of starch solution were studied.
结果表明 ，所得到的两个糯性小麦品系直链淀粉含量很低 （小于 1 % ） ，其糊化特性、膨胀势特性亦与普通小麦品种不同 ；
The results showed that the two waxy wheat lines contain less than 1% amylose in endosperm and the visco properties and swelling power differed greatly from their parents.
结果表明：它们均能显著影响淀粉的糊化特性，但作用效果不同，SSPS - G1与SSPS - G 2对淀粉糊化特性的影响更显著。
The results were that they could obviously influence the pasting property of starch, but the effects were different, and SSPS-G1 and SSPS-G2 were better than SSPS.
研究了混合后小麦粉的粉质、 拉伸、糊化及烘焙特性。
The farinaceous , extensible, gelatinous and baking features of the mixed wheat flour were studied.
采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。
The swelling properties of rice starch during gelatinizing process were studied by optical microscope.
预糊化淀粉快速溶于冷水而形成高粘度淀粉糊的特性使其在很多方面起到了成功的应用。
The characteristics of fast dissolving in cold water to form a high viscosity starch paste have been successfully used in many aspects.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
结果表明，糊化温度特性是随着谷粒的成熟而逐步形成的，表现出由高到低并逐渐趋于稳定的趋势。
The results indicated that the GT characteristics were gradually formed along with the maturing of rice grains with a trend of changing from high to low then being stabilized before maturing.
结果表明，糊化温度特性是随着谷粒的成熟而逐步形成的，表现出由高到低并逐渐趋于稳定的趋势。
The results indicated that the GT characteristics were gradually formed along with the maturing of rice grains with a trend of changing from high to low then being stabilized before maturing.
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