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   面包品质 的翻译结果: 查询用时:0.049秒
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面包品质     
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  bread quality
     The results indicated that subunit 1,2, 7, 7+8 and 5+10 associated to high bread quality characters.
     结果表明,亚基1、2、7、7+8、5+10的面包品质性状的平均值较高。
短句来源
     Considering the quality (composition) and quantity of HMW-GS, the present study analyzed the score scale of gluten subunits in wheat bread quality, and put forward that the score of subunit such as 13+16, 14+15, 17+18, 4+12 should be increased to some extent comparing with the score scale of Payne etc.
     本试验从HMW-GS的质(组成)和量(数量)两个方面综合分析了小麦面包品质的麦谷蛋白亚基评分标准,认为与Payne等人的亚基评分标准相比,13+16、14+15、17+18、4+12等亚基的品质评分应有所提高。
短句来源
     Wheat Grain Hardness and Its Relationship with Bread Quality
     小麦籽粒硬度及其与面包品质的关系研究
短句来源
     TPA and its effect on bread quality
     质构分析(TPA)及测试条件对面包品质的影响
短句来源
     Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger
     以黑曲霉生产面包品质改良复合酶的研究
短句来源
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  breadmaking quality
     Further improvement of breadmaking quality of Chinese wheat cultivars should be focused on increasing the frequencies of subunit 5+10, 17+18 and other high quality subunits.
     尽管个别品种亚基组成好,品质优良,但总体上看,我国小麦品种与其它国家相比品质还存在一定差距,提高5+10、17+18等优质亚基的频率是改善我国小麦面包品质的重要措施。
短句来源
     Gluten Proteins and their Effects on Breadmaking Quality
     面筋蛋白及其对面包品质的影响
短句来源
     Gluten proteins,especially high molecular wgight glutenin subunits(HMW-GS),played an important role in determining the breadmaking quality and dough formation. This article summarized the studies on those above-mentioned proteins and tried to establish the relationship between the composition of each class of gluten proteins and breadmaking quality.
     总结了近几十年来有关面筋蛋白、特别是高分子麦谷蛋白亚基组(HMW-GS)的调查和研究情况,从中试图找出面筋蛋白各组分的组成、含量与面团、面包品质之间的关系,旨在更好地调控面包制作,改善面包品质
短句来源
     Gluten proteins,especially high molecular weight glutenin subunits(H MW - GS), played an important role in breadmaking and dough formation. This arti cl e summarized the studies and researches in above- mentioned respects and trie d to find the relationship between the composition of each class of gluten prote i ns and the breadmaking quality.
     本文总结了近几十年来有关面筋蛋白、特别是高分子麦谷蛋白亚基组 (H MW - GS)的调查和研究情况,试图从中找出面筋蛋白各组分的组成、含量与面团、面包品质 之 间的关系,旨在更好地调控面包制作,改善面包品质
短句来源
     Chinese wheats possessed HMW-GS with different effect on quality from other countries, Payne quality scoring system was adjusted based on Chinese wheat GMP content for its relationship with breadmaking quality more significantly than other quality parameters.
     中国小麦HMW GS对品质的影响与其他国家和地区有所差异 ,因此根据不同亚基与HMW谷蛋白总量、沉降值和GMP含量的关系 ,对Payne品质评分标准进行了调整 ,考虑到GMP含量与面包品质相关性较高 ,以GMP含量为主形成了新的亚基评分系统 ,并对其可靠性进行了验证 ,结果表明新的评分标准与面包体积和面包评分的相关性明显优于原标准。
短句来源
  bread-making quality
     Progenies containing subunits 17+18 showed higher bread-making quality than those containing subunits 7+8. However, when the protein content was low, the difference of SDS sedimentation volume between subunits 17+18 and 7+8 became insignificant.
     利用方差分析、协方差分析和回归分析说明了,17+18亚基对面包品质的作用明显优于7+8亚基,两者的品质差异随着蛋白质含量的增加而增大。
短句来源
     It is known that wheat storage proteins, including gliadins and glutenins are responsible for bread-making quality, which are highly heterogeneous in composition.
     小麦胚乳贮藏蛋白(包括醇溶蛋白和谷蛋白)是面包品质的主要决定因素,其组成具有很高的异质性,是小麦品种鉴定和品质改良的重要标记。
短句来源
     Studies showed that the Gli-D1 loci play an important role in bread-making quality. The allelic variations at the Gli-Dl loci in bread wheat, however, are rather limited.
     研究表明,D基因组对面包品质具有十分重要的作用,然而普通小麦Glu-D1位点等位基因变异较小,HMW谷蛋白基因资源十分有限。
短句来源
     It was also discussed that subunits 17+18 might be used for breeding varieties with higher bread-making quality potential in wheat.
     文中讨论了17+18亚基在培育较高面包品质潜力的小麦品种中的利用价值。
短句来源
     Pentosan is a group of nonstarch polysaccharides in cereal seeds, particularly wheat. It is an important functional component of wheat flour, affecting many properties such as bread-making quality.
     戊聚糖是谷物种子中,特别是小麦种子中重要的非淀粉多糖,也是麦类面粉的重要功能性成分,对面包品质有重要影响。
短句来源
  quality of bread
     The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.
     RS添加量控制在10%,只需添加3%的谷朊粉,面包品质就能明显改善。
短句来源
     The results showed that adding cheese could affect the quality of bread and adequate amount of cheese was 2%~6% of flour weight.
     结果表明:干酪的使用量对面包品质有一定影响作用,干酪在面包粉中适宜的添加量为2%~6%;
短句来源
     Addition of 5% rice bran into wheat flour produced bread very similar in quality to the bread made of white wheat. Increasing bran level to 10%~15% could affect the quality of bread as far as volume, crumb color and smell are concerned.
     添加 5 %米糠的面包品质与纯面粉面包非常接近。 添加10 %~ 15 %米糠会影响面包体积、包心色泽和口感。
短句来源
     The effects of soybean lecithin flour on rehological properties of wheat flour dough and quality of bread was studied in laboratory.
     将大豆粉末磷脂添加到小麦粉中,利用粉质仪法、拉伸仪法和面包直接发酵法研究其对小麦粉面团流变学特性和面包品质的影响.
短句来源
     For expanding the dairy market and increase the cheese consuming,the influence of cheese on the quality of bread and best formulation of the cheese bread were studied.
     为了开拓乳制品市场,增加干酪消费量,试验研究了干酪的添加量对面包品质的影响和干酪面包的配方。
短句来源
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  bread quality
We conclude that glutenin DNA diversity is nonrandomly distributed and could be more optimally sampled in nature for future breeding programmes to improve bread quality.
      
Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers
      
Dough cohesiveness was a good predictive parameter of bread quality.
      
Nine commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity were used to prepare bread samples, and the effects on bread quality and keeping properties were determined.
      
Effect of water content and storage time on white pan bread quality: instrumental evaluation
      
更多          
  breadmaking quality
The subunit has been traced back through 'Holdfast' to 'White Fife', a Canadian hard spring wheat of excellent breadmaking quality.
      
Although Rht3 reduced grain protein content by up to 0.8%, breadmaking quality, as measured by SDS sedimentation values and baking tests, was not affected.
      
Anza has poor breadmaking quality and HMW-glutenin subunits (Payne numbers) null (Glu-A1c), 7+8 (Glu-B1b), and 2+12 (Glu-D1a); Cajeme 71 has good quality and 1 (Glu-A1a), 17+18 (Glu-B1i), and 5+10 (Glu-D1d).
      
The relative importance of epistatic effects suggest that they should be included in predictive models when breeding for breadmaking quality.
      
Thell) provides a powerful tool for identifying genomic regions influencing breadmaking quality.
      
更多          
  bread-making quality
Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of r
      
'Maris Widgeon', a variety of good bread-making quality, was shown to contain 2 glutenin subunits not present in 'Maris Ranger', a much higher yielding variety that is unsuitable for making bread.
      
To determine if any of these subunits are directly related to bread-making quality, 60 randomly-derived F2 progeny from a 'Maris Widgeon' x 'Maris Ranger' cross were analysed for bread-making quality and for glutenin subunit composition.
      
Several unrelated varieties of good bread-making quality did not contain subunit 1 glutenin.
      
Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality
      
更多          
  bread baking quality
Spelt wheat exhibited good bread baking quality and potential for noodle and pasta production.
      
Spelt wheats were evaluated for bread baking quality, noodle and pasta processing.
      
The Emmer/Durum derivatives wheat lines were evaluated for their bread baking quality.
      
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