增稠剂是一类常用的面条品质改良剂。
The thickening agents are the additives used to improve the properties of noodle usually.
研究了水的碱度、硬度对面条品质的影响。
The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
讨论了小麦品种面条品质的预测指标等问题。
The issues such as predicting indexes for noodle quality in wheat varieties were discussed. T...
讨论了小麦品种面条品质的预测指标等问题。
研究了小麦芽粉对面条品质的影响及小麦芽面条的生产配方。
The effects of wheat malt flour on the quality of noodle and the processing technology of wheat malt noodle were studied.
研究了4 1个小麦品种面粉的快速粘度仪参数及其与面条品质的关系。
The parameters of RVA from wheat ( Triticum aestivum ) flour and their relation to noodle quality of 41 varieties were studied.
通过向面粉中添加不同比例的小麦芽粉，研究小麦芽粉对面条品质的影响。
The influence of the wheat malt powder on noodles' quality was studied by adding different proportion wheat malt powder into the flour.
指出蛋白质、淀粉及脂质对面条品质有重要影响，酶活性、色素含量和颗粒细度也会影响面条品质。
Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。
This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% potato starch had better effects on noodles.
本文从面条煮面品质鉴定方法、面条品质与小麦（面粉）品质的关系和小麦面条品质遗传改良等方面阐述了国内外小麦面条加工品质研究进展。
The study on noodle industrial quality were reviewed, including testing method, the relationship between wheat (flour) quality and noodle quality and genetic improvement of noodle wheat varieties.
在大田条件下选用两个不同穗型冬小麦品种豫麦66和豫麦49为试验材料，研究了氮素运筹对其产量及与面条品质有关的小麦品质性状的影响。
Two winter wheat varieties with large spike and multi-spike, Yumai 66 and Yumai 49, were (selected) to study effects of nitrogen application on yield and quality traits related to noodle.
还有一些传统的中国食物，像面条和饺子以现代的方法和高食品质量推销出去。
Also some traditional Chinese food, like noodles and dumpling are marketed in modern ways with improved food quality.
以优质中筋专用小麦扬麦11号为试验材料，研究了氮肥用量对面条小麦淀粉性状及籽粒品质的影响。
Yangmai 11, a good medium gluten wheat variety suitable for preparing noodle, was taken as an experimental material to study the effects of nitrogen amount on starch properties and kernel 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.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
结果表明：随着香菇粉的添加，会对面条的感官品质和蒸煮品质产生一定的影响。
The result showed that adding lentinus edodes powder will make sensory quality and cooking quality of the noodles change significantly.
结果表明，添加6%的80目筛的麦麸膳食纤维，0.25%的海藻酸钠，制作的麦麸膳食纤维面条具有良好的品质。
The results showed that by adding 6% food fiber from wheat bran of 80 mesh fineness and 0.25% sodium alginate into flour, the noodles made with food fiber from wheat bran had good quality.
实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。
This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
结果表明，添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle.
淀粉是小麦籽粒中的主要成份，与中国传统食品(如面条、馒头等)的加工品质关系极为密切。
Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al.
通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
详细介绍了利用油炸方便面设备生产膳食纤维软包装先面条的生产工艺的研究和产品质量标准。
The production technics of meal fibre fresh noodle with soft package produced by fried instant noodle equipments and the product quality were studied.
面条是中国、日本、韩国等国家的主要食品之一，其品质关系到多数人的健康。
The noodle is one of the main foods in China, Japan, South Korea, and so on. Its quality is very important to most peoples' health.
结果表明：脱脂麦胚的添加量以15%为宜，脱脂麦胚营养面条的氨基酸等营养成分和拉伸特性等品质特性均极佳。
The nutrient content such as amino acids and the quality characteristics such as stretch of the defatted wheat-germ nutritive noodles were very good.
在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。
The organoleptic quality of noodles sheeted by corrugated rolls was improved, because the sheeting was multi-directional, much like the way of manual sheeting.
在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。
The organoleptic quality of noodles sheeted by corrugated rolls was improved, because the sheeting was multi-directional, much like the way of manual sheeting.
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