脱脂则使糊化初始温度和峰值粘度均下降。
Defatting reduces both pasting temperature and peak viscosity.
玉米淀粉经处理后糊化起始温度升高、黏度降低。
The rise in pasting temperature and the drop in viscosity of the maize starch are observed after the microwave irradiation.
对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
The gelatinization of wheat flour paste using traditional heating and microwave was compared.
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.
峰值时间、糊化温度、糊化值、糊化时间受胚乳基因型的控制；
Peak time, pasting temperature, pasting and pasting time were controlled by endospermic genes.
高粘度预糊化淀粉是一种以天然淀粉为原料，经过变性改良而成。
High viscosity pre gelatinized starch is a kind of natural starch as raw material, modified by degeneration.
糊化淀粉具有吸附一絮凝复合功效，本文应用于低度白酒的澄清。
The gelatinized starch having functions of both absorption and flocculation is applied to the clarification of low alcohol liquor.
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.
结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。
Results show that lily starch had low gelatinization temperature and enthalpy.
用FFT电阻抗分析法研究大米在浸泡和糊化过程中电阻抗的变化。
The impedance changes of rice in soaking and gelatinizing have been studied by FFT noise impedance spectroscopy.
以邯郸铁矿尾矿为原料，采用淀粉糊化固化法制备轻质隔热墙体材料。
Tailings of Handan Iron Mine were used to produce light heat-insulation wall material by starch pulping and solidification method.
预糊化淀粉是用玉米、甘薯、马铃薯、木薯、小麦等为原料生产的多糖。
Pre paste starch is produced by corn, sweet potato, potato, cassava, wheat and other raw materials.
预糊化淀粉的应用食品工业：食品增稠剂和稳定剂，儿童营养食品的辅料。
Two, pre pasting starch application of food industry: food thickening agent and stabilizer, children's nutritional food accessories.
预糊化淀粉在饲料上的应用经糊化后的淀粉变性淀粉在鱼、虾饲料中的应用。
Application of modified starch in feed for the application of modified starch in fish and shrimp.
研究结果表明：削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。
The study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity.
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.
预糊化淀粉是在传统淀粉简单加工的基础上得到的，那么这两者有什么差别呢？
The pre gelatinized starch is obtained on the basis of the simple processing of the traditional starch, then what is the difference between them?
改性后的玉米氧化淀粉胶粘剂粘接强度好、糊化温度低、粘度适当、抗水性好。
The modified starch adhesive has consistent quality of good viscosity, low gel temperature, good wet tack and water resistance.
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.
论述了TAK在研究淀粉糊化，食品或其组分的热分解以及干燥动力学中的应用。
Then the applications of TAK in the kinetic study of starch gelatinizaton, thermal decomposition and drying of foodstuffs were reviewed briefly.
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.
高粘度预糊化淀粉广泛应用于饲料、铸造、石油钻井、瓦楞纸箱、建材涂料等行业。
High viscosity pre gelatinized starch is widely used in feed, casting, oil drilling, corrugated boxes, building materials and other industries.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
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.
这些膜中含有戊聚糖，蛋白质以及完整的淀粉颗粒，另外还含有糊化的和部分水解了的淀粉。
These membranes contain pentosans, proteins and intact starch granules in addition to gelatinized and partially hydmlyzed starch.
淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。
After autoclaving, the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.
糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。
Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time.
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.
在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。
The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .
在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。
The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .
应用推荐