施氮总量对扬麦12淀粉沉降值、面粉膨胀势和面粉碱性水保持力影响显著。
Executes the nitrogen total quantity to raise the wheat 12 starch subsidence value, the bread flour inflation potential and the bread flour alkaline water confining force influence is remarkable.
以初显分离时间和沉降率为性能指标，分析了磷酸酯(香芋)淀粉与PVA的混溶性。
Take the time of the first separation and sinker rate as property indexes, compatibility of phosphate starch and PVA was analyzed.
结果表明，香芋淀粉糊具有透明度低，冻融稳定性差，沉降性好等性质。
The results showed that Colocasia esculenta Schott starch has properties of lower clarity, poor freeze-thaw stability and good retrogradation.
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