Analyzing flour protein quality, the calibration model is the best when the wavelength number receives 7.
对于面粉蛋白质的定标，波长数达到7时，回归的模型较好。
The results showed that in wheat flour protein test, some testing curves were more subjected to the influence of moisture difference while the others were not.
结果表明，测定面粉蛋白质含量，有的曲线受水分影响较大，有的曲线不受水分变化影响。
Wheat flour, the main raw material for bread may broadly be classified into high protein protein over 11%, medium protein flour protein 8-11% and low protein flour protein below 8%.
小麦面粉是制作面包的主要原料，它大体可分为高蛋白质面粉(蛋白质含量超过11%)，中量蛋白质面粉(蛋白质含量8 ~ 11%)和低蛋白质面粉(蛋白质含量低于8%)。
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.
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。
Generally speaking, high Protein flour is used as a base with medium and low protein floul mixed in appropriate amounts.
一般来说，高蛋白质面粉用作一种主要成分，并以适当的数量混以中量蛋白质面粉和低蛋白质面粉。
The endosperm, the starchy part of the grain left in refined products such as white flour, contains some protein and lots of carbs but few nutrients.
胚乳，谷物的主要淀粉部分，精制产品的主要组成部分(诸如白面粉)，包含了一些蛋白质和大量碳水化合物，但只残留了少量养分。
Flour, powder, protein, 40 grams of residual sugar mixture stirring carefully made hard foam, stir well to prepare themselves and the mixed.
把面粉、泡打粉、蛋白、剩余的40克细砂糖混合搅拌发硬，发泡后，与前面准备的混合搅拌均匀。
Using defatted soy flour as raw material, the modified soy protein were prepared in microwave oven.
以低温脱脂大豆粉为原料，采用微波加热方式制备接枝改性大豆蛋白。
The model is good by predicting protein concentration of wheat flour with different unknown sample groups. Its error is less than 1 0.
对不同未知样本进行了预测，结果表明，所建模型具有一定的稳定性，对未知样品蛋白质浓度的测量偏差较小，其最大偏差不超过1 .0。
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.
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。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
Air classification can be used to separate a flour into fractions with different ratios of protein to starch.
气力分级可用来将面粉分成不同蛋白质一淀粉比率的级分。
Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.
与原小麦粉相比，粗粉和细粉的蛋白含量、水分、灰分、淀粉和破损淀粉含量都有较大的变化，并且细粉的流变性能有所改善。
Before this innovation, the protein content of the flour had to be controlled by the kind of wheat used and to a lesser extent by the proportion of endosperm crushed to make the flour.
在这项革新出现以前，面粉的蛋白质含量必然受制于所用小麦的品种，而且较小程度上受制于胚乳被碾碎制成粉的比例。
Testing protein, moisture and ash contents etc in wheat flour with a near-infrared reflectometer has become a standard method known world widely.
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。
Higher tempered wheat moisture content resulted in significantly lower yields and lower protein and damaged starch contents of both semolina and flour.
随着入磨麦水分的提高，通心粉和面粉的出率、蛋白含量及淀粉破损都显著降低。
Buy: soya bean, cereals, soya protein, soya flour.
采购：大豆，麦片，大豆制品(大豆蛋白，大豆粉)。
The corn protein flour was hydrolyzed by a fractional hydrolysis with alkaline protease and caroid to produce corn peptide flour and the hydrolysis technological process was determined.
利用碱性蛋白酶和木瓜蛋白酶双酶对玉米蛋白粉进行分步水解，确定制备玉米肽干粉的工艺流程。
Protein and Vitamin B6 are two most important ingredients in flour and end products.
蛋白质和B族维生素是面粉及其制品中的重要营养成分。
Ingredients: Soya bean, Textured Soybean Protein, Flour, Seaweed, Vegetarian Seasoning Vegetable.
成份：黄豆，黄豆蛋白，面粉，紫菜，素调味料。
The main theory is that one must eat more high protein foods and less carbohydrates in order to reduce weight. Carbohydrate foods include rice, flour, fruit, and vegetables.
其主要理论是，减肥要吃高蛋白食品，少吃碳水化合物食品，比如米面，水果，蔬菜。
Wheat protein is one of the most important factors of the wheat flour processing quality.
小麦蛋白质是影响面粉加工品质的重要因素之一。
The monomeric protein and soluble glutenin play an important role for the flour and noodle color.
单体蛋白和可溶性谷蛋白对于面粉、面条色泽影响较大。
Wheat germ, a by product of flour milling, was developed to produce healthy protein beverage.
以制粉业的副产品小麦胚芽为原料，开发研制符合人们生理健康需要的植物蛋白饮料。
An orthogonal regression design is used in studying the preparation of fermentation rice juice beverage from high-protein rice flour and broken rice.
以清洁米加工的副产品高蛋白米粉和碎米为原料，采用回归正交设计法研制发酵米汁饮料。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
In a test, protein content in wheat flour was determined using two testing curves under the condition of continuously altering the moisture content in the sample.
使用两条面粉蛋白质测定曲线，在连续改变样品水分的条件下，测试了面粉的蛋白质含量。
In a test, protein content in wheat flour was determined using two testing curves under the condition of continuously altering the moisture content in the sample.
使用两条面粉蛋白质测定曲线，在连续改变样品水分的条件下，测试了面粉的蛋白质含量。
应用推荐