中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
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.
蛋白质含量和灰分含量与面粉白度相关不显著。
The protein content, ash content and wheat flour PPO enzyme activity have not significant correlation with the wheat flour whiteness.
蛋白质含量和灰分含量与面粉白度相关不显著。
The protein content, ash content and wheat flour PPO enzyme activity have not significant correlation with the wheat flour whiteness.
应用推荐