Seminar 作业 专业：植物学 指导老师：王忠教授 2 1.4 蒸煮品质(cooking quality) 指稻米在蒸煮过程中所表现出来的特性，衡量蒸煮品质的理化指标有直链淀 粉含量、糊化温度、胶稠度及米粒伸长性。
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...弹性，tenacity and elasticity）、粘性（viscous）、爽几性（tasteand refreshing）、食味（ordor）煮制品质（cooking quality）等｜】…。
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Oil Cooking Quality 金龙鱼食用调和油
cooking-quality 蒸煮品质
pasta cooking quality 面条蒸煮品质
Cooking quality trait 蒸煮品质性状
cooking quality traits 蒸煮食味品质
cooking quality evaluating 蒸煮品评
eating and cooking quality 食用与蒸煮品质
cooking quality of rice grain 稻米蒸煮品质
Cooking rice variety quality 食用稻品种品质
But the cooking quality of straw returning with ploughing was reduced.
对于蒸煮品质,保护性耕作降低直链淀粉的含量,使其胶稠度变软,食味品质有变劣的趋势。
参考来源 - 保护性耕作对土壤理化性状及作物产量与品质的影响Finally, compared with cooking quality, SRC presented a good correlativity with it, and critical SRC of wheat flour during storage was discussed.
将小麦粉溶剂保持力与蒸煮品质比较分析得出，两者之间具有较好的相关性。
参考来源 - 小麦粉储藏期溶剂保持力变化规律研究·2,447,543篇论文数据，部分数据来源于NoteExpress
In cooking quality of dehydrated foods are usually superior to sun-dried counterparts.
脱水干燥食品的烹调特性通常优于对照的晒干食品。
The effect of different uniformity of bagasse— liquor on cooking quality was experimented.
模拟试验了蔗渣不同料液混合均匀性对蒸煮的影响。
The result showed that adding lentinus edodes powder will make sensory quality and cooking quality of the noodles change significantly.
结果表明：随着香菇粉的添加，会对面条的感官品质和蒸煮品质产生一定的影响。
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