It was feasible to predict the baking quality of flour using GMP content as a reliable crite- rion.
GMP含量可作为一个可靠的指标来预测烘烤品质。
参考来源 - 小麦GMP含量的遗传及其与品质和农艺性状关系的研究The protein content, wet-gluten content, stability, energy of area, extensibility, maximum resistance and bread-baking quality in break streams were superior to those in reduction streams.
皮磨粉的蛋白质含量、湿面筋含量、粉质参数和拉伸参数及烘焙品质优于心磨粉的品质。
参考来源 - 我国强筋小麦品质状况及烘焙品质改良研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Flour baking quality is positively correlated to the content of polar lipids, particularly glycolipids.
面粉的焙烤品质同极性脂类的含量成正相关，尤其是糖脂。
Gluten strength and baking quality are very important traits to the end-use characteristics of wheat cultivars.
面筋筋力和烘烤品质是小麦非常重要的加工品质特性。
The effect of different additive on flour farinogram and baking quality of different quality flour was involved.
探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。
应用推荐