【和糊化温度】

和糊化温度

pasting temperature

...——中国面粉信息_世文博教育 l viscosity，FV)、衰减值(break down，BD)、回生值(setback，SB)和糊化温度(pasting temperature , PTP)。分析试验结果(表1-表7)即可得到谷朊粉对淀粉样品糊化特性的影响。

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PTP

...国面粉信息_世文博教育 l viscosity，FV)、衰减值(break down，BD)、回生值(setback，SB)和糊化温度(pasting temperature , PTP)。分析试验结果(表1-表7)即可得到谷朊粉对淀粉样品糊化特性的影响。

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和糊化温度

And gelatinization temperature

以上为机器翻译结果，长、整句建议使用人工翻译。

表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。

Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

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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.

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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.

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