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面包烘烤
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  bread baking
     Studies show that high molecular weight glutenin subunits 1Dx5+1Dy10 (or sub5+sub10) controlled by two tightly linked genes on 1D chromosome may play an essential role in bread baking quality.
     研究表明:高分子量麦谷蛋白亚基(HMW-GS)1Dx5+1Dy10是由染色体1D上两个紧密连锁的基因所控制,它们与面包烘烤品质有很大的关系。
短句来源
     Evaluation of Bread Baking Quality and Cluster Analysis for 37 Wheat Varieties
     37个小麦品种面包烘烤品质的评价和聚类分析
短句来源
     In order to study sub5 and sub10 structures and roles in bread baking further, 1Dx5、 1Dy10 genes are separately expressed in prokaryotic cell in current paper.
     鉴于此,为了进一步了解sub5和sub10的结构及其在面包烘烤中的作用,本文对1Dx5、1Dy10基因分别在原核细胞中表达进行了研究。 主要内容如下:
短句来源
     Study on the Quality Indexes of Wheat Flour for Bread Baking——Ⅲ. Reliability of Using Surplus Protein Content to Predict Bread Baking Quality
     小麦粉面包烘烤品质指标的研究——Ⅲ.用剩余蛋白含量预测面包烘烤品质的可靠性分析
短句来源
     Prediction of Bread Baking Quality of Wheat by Surplus Protein Content
     用剩余蛋白含量预测小麦的面包烘烤品质
短句来源
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  bread making
     The frequencies of bread making positively related subunit combinations 1/14+15/5+10,1/7+8/5+12 and 1/7+8/5+10 were 0.53%,0.53% and 11.58%,respectively.
     对面包烘烤而言,优质亚基组合1/14+15/5+10、1/7+8/5+12和1/7+8/5+10出现频率较低,分别为0.53%、0.53%和11.58%;
短句来源
     HMW GS is related to wheat bread making quality,the present research is mainly focused on three fields,fast and accurat separation for HMW GS,relationship between bread making quality and HMW GS composition and improvement of wheat flour technological properties by gene engineering.
     小麦高分子量麦谷蛋白亚基 (HMW- GS)与小麦面包烘烤质量密切相关 ,关于它的研究目前主要集中在 3个方面 :对各个迁移率较近的亚基进行快速、准确分离方法的研究 ,HMW- GS与小麦面包烘烤质量关系的研究和通过基因工程来改良小麦的品质、提高面粉的加工特性等。
短句来源
     Ten F 6 lines with the difference in bread making quality (according to their mini SDS sedimentation values and mixing tolerances) were used to explore the procedure of multi stacking (MS) SDS PAGE, and to understand the relationship between bread making quality and soluble and insoluble glutenin polymers.
     选用品质 (微量 SDS沉淀值、稳定时间 )优劣不同的 10个“931116 8/ / / 81831- 1/ pernell/ /京 4 11”的 F6 品系 ,探索多层浓缩胶 SDS- PAGE(MS- SDS- PAGE)的实验方法 ,初步探讨可溶性谷蛋白的分子量分布状况和不溶性谷蛋白(GMP)与面包烘烤品质的关系。
短句来源
     Preliminary evidence suggested that high molecular weight glutenin, grain hardness, protein content, and sedimentation value could be used in selection for bread making quality.
     面包烘烤品质的改良应在分析HMW GS的基础上 ,将硬度作为选择指标之一 ,适当提高蛋白质含量 ,重点加强对沉淀值的选择
短句来源
     The results show that the heterotic effects of F_1 hybrid wheat in bread making quality are quite different among different parent combinations. The effect is negative for most of the six combinations. The cross Yan-you361/LK906 produces rather high bread specific volume ((4.66mL·g~(-1)) )and the top organoleptic test mark (83) which mainly comes from improved sensory characters.
     结果表明 ,小麦杂种F1代面包烘烤特性的优势效应因组合的不同差异很大 ,烟优36 1/LK90 6杂种具有较高的面包比容值 (4 .6 6mL·g- 1) ,其评分最高 (83分 ) ,超双亲平均值 9.93% ,为正向效应 ,其效应主要来自对面包感官特性的改良 ,为 12 .38%。
短句来源
  bread-making
     Objective:High-molecular-weight glutenin subunits(HMW-GS)1Ax1 and 1Dx5 are major determinants of the viscoelastic properties of wheat doughs and are associated with good bread-making quality.
     目的:高分子量麦谷蛋白亚基(HMW-GS)1Ax1、1Dx5是对小麦面包烘烤品质有重要影响的优质亚基。
短句来源
     Those with good subunits 5+10 do not necessarily have good bread-making quality;
     具 5 + 10亚基的小麦品种不一定具有优良的面包烘烤品质 ;
短句来源
     Multi-stacking SDS-PAGE for Wheat Glutenin Polymer and It′s Relation to Bread-making Quality
     小麦谷蛋白聚合体的MS-SDS-PAGE及其与面包烘烤品质的关系
短句来源
     Effects of High Molecular Weight Glutenin Subunits on Bread-making Quality in Wheat
     小麦高分子量麦谷蛋白亚基对面包烘烤品质的效应分析
短句来源
     The high-molecular-weight glutenin subunits (HMW-GS) are main seed storage proteins encoded by multi-alleles at Glu-1 loci in wheat. There are two subfamilies called x-type and y-type subunits according to their molecular weight. It is well known that bread-making quality is highly associated with the composition of HMW glutenin subunits.
     小麦高分子量麦谷蛋白亚基(HMW-GS)是由1A、1B、1D染色体长臂上Glu-1位点编码的一组种子贮藏蛋白,按分子量大小分为x-型和y-型亚基,其组成与面包烘烤品质密切相关。
短句来源
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  “面包烘烤”译为未确定词的双语例句
     Meanwhile,several subunits important for quality breeding were identified at three loci(Glu-A1,Glu-B1 and Glu-D1),such as 2*,7+8,14+15,5+10,5+12 and so on.
     分析发现:Glu-A1,Glu-B1和Glu-D1三个位点均编码与小麦面包烘烤品质密切相关的优质亚基类型,如2*,7+8,14+15,5+10,5+12亚基。
短句来源
     The main reason was devoid of high molecular weight glutenin subunits 1Dx5+1Dy10.So, we transfer HMW-GS 1Dx5+1Dy10 into wheat cultivars which were widly planted nowday via high velocity microprojectile bombardment in order to improve the baking quality.
     研究表明高分子量麦谷蛋白(1Dx5+1Dy10)亚基对面包烘烤品质有较大的正向影响。 因此,我们通过基因枪法将高分子量麦谷蛋白(1Dx5+1Dy10)亚基基因转入生产上大面积推广的小麦品种和即将推广的优良品系,以改善小麦烘烤品质。
短句来源
     It was previously reported that Pina-D1a/Pinb-D1b genotype was more desirable for milling and end products quality than Pina-D1b/Pinb-D1a genotype. Therefore,it is recommend that other types of puroindoline allele mutation for reducing the negative influence of the Pina-D1b/Pinb-D1a genotype on processing quality should be introduced in CIMMYT wheat breeding program.
     先前研究结果表明,PINA蛋白缺失类型的磨粉品质和面包烘烤品质均劣于Pina-D1 a/Pinb-D1 b类型,因此建议CIMMYT多引进一些其他硬度变异类型的小麦种质,如Pina-D1 a/Pinb-D1 b类型等,以改善其硬度基因型过度单一的局面,从而减少PINA蛋白缺失带来的不利影响。
短句来源
     Wheat gluten (glutenin) subunits include high molecular weight glutenin subunits (HMW-GS) and low molecular weight subunits (LMW-GS), and HMW-GS relate to the bread properties closely.
     小麦籽粒谷蛋白亚基包括高分子量谷蛋白亚基(HMW - GS)和低分子量谷蛋白亚基(LMW- GS),大量研究表明HMW - GS与面包烘烤品质有密切关系。
短句来源
     SURPLUS PROTEIN CONTENT OF WHEAT AND QUALITY OF BRE AD BAKING
     小麦剩余蛋白含量与面包烘烤品质
短句来源
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  bread baking
Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology
      
The interactions between soy and wheat proteins after dough mixing and bread baking were studied.
      
Effect of chitosan on physical and chemical processes during bread baking and staling
      
According to the obtained data at the usual bread baking temperature only the additives in crust may partly decompose while in the crumb, at lower temperatures the additives, due to baking, are not damaged.
      
The importance and practical implications of cereal gums in malting, wheat milling, starch recovery and purification, and bread baking are outlined.
      
更多          
  bread making
Feasibility of Saudi wheat flour enriched with cottonseed flour for bread making
      
Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making.
      
This gene tints flour yellow, reducing its appeal in bread making.
      
These bioprocesses have been used for centuries in the treatment of municipal wastes, in wine, cheese and bread making, and in bioleaching and metal recovery processes.
      
In general, triticale is not a good raw material for bread making.
      
更多          
  bread-making
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.
      
It was also found in 'Maris Freeman', a bread-making variety selected from the same cross previously made in 1962.
      
In further crosses involving 'Maris Widgeon' or its descendants, more bread-making varieties have been produced in the last decade at the Plant Breeding Institute, Cambridge and all but one have inherited glutenin subunit 1.
      
更多          


The relationships Between the indexes of bread baking qualilies of 50 wheat cultivars ( lines )grown in Henan province are studied by means of stepwise regression method in this experiment. The results are as follows, the Stepwise regression equations are established respectively between dependent variables (bread mark, Volume and specific Volume ) and bread baking qualities ( quantitative characters of protein, flour qualities, rheological properties of dough, sedimentation value and the Combination score of...

The relationships Between the indexes of bread baking qualilies of 50 wheat cultivars ( lines )grown in Henan province are studied by means of stepwise regression method in this experiment. The results are as follows, the Stepwise regression equations are established respectively between dependent variables (bread mark, Volume and specific Volume ) and bread baking qualities ( quantitative characters of protein, flour qualities, rheological properties of dough, sedimentation value and the Combination score of HMW glutenin subunits ) . Based on the biggest of the high significant F -value of equations and multiple correlation coefficient between bread mark and the quality of bread baking, it was suggesed that bread mark could be the most reliable and stable index in judging bread baking quality. Bread mark could be mainly determined by the score of flour and the energy of dough, which were respectively the most important characters of flour qualities and rheological propeties of dough. It seemed that the other quality traits did not play an important role to bread mark.

本实验应用逐步回归方法研究了河南50个小麦品种(系)的面包烘烤品质各指标间的关系,结果表明:面包评分、体积和比容均是评价面包品质优劣的综合性指标。和体积,比容相比较,以面包评分和烘烤品质各指标建立的回归方程具有更高的F值,复相关系数也较高。用面包评分代表面包烘烤品质可能较体积和比容更可靠更稳定。面包评分可看作是评价值和粉力二者综合作用的结果。

The author determined glutenin protein, soluble in acid glutenin proten-in. Surplus protein content and indexes of rheological charateristics, made sedimentation and bread baking test and studied the interrelation between each component part of glutenin protein and the indexes of bread baking quality. The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously....

The author determined glutenin protein, soluble in acid glutenin proten-in. Surplus protein content and indexes of rheological charateristics, made sedimentation and bread baking test and studied the interrelation between each component part of glutenin protein and the indexes of bread baking quality. The results show that soluble in acid protein has on obvious connection with the quality indexes of protein and baking quality indexes, but the surplus protein content is related to the quality indexes quite obviously. prediction of wheats baking quality by surplus protein content is more precise than that by sedimentation and approximately equal to that by evaluation, so surplus protein content can be used as an important index to evaluate wheat's bread baking quality.It is precise and reliable in wheat gra- ding, especially in selection of breading species.

测定了21个小麦品种(系)的麦谷蛋白、酸可溶性麦谷蛋白和剩余蛋白的含量以及流变学特性指标,作了沉淀试验(Sedimcntation test)和面包烘焙试验。研究了麦谷蛋白各组分含量与面包烘烤品质指标的关系。结果表明:酸可溶性麦谷蛋白含量与蛋白质的质量指标以及烘烤品质指标间相关不显著,剩余蛋白含量与各品质指标间的相关均达极显著水平。用剩余蛋白含量预测小麦烘烤品质比沉淀值准确,与评价值相当,因此,剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,它准确可靠,用于小麦定等,尤其适于育种材料的筛选。

In light of the measured genetic distanr.es of 14 quality indexes of flour bread baking, 50 wheat varieties ( lines ) are classified into four groups-high qual ity, good quality, high protein and low quality-by

本文通过对14项面包烘烤品质指标遗传距离的测定,应用聚类分析把50个小麦品种(系)客观地分为六类四群:优质群、良质群、高蛋白群和劣质群。评价了各群品种的品质指标特征,发现优质类群的特点是大多数烘烤品质指标优良且相互协调,明确了选择面包用品种的指标体系,并讨论了劣质群的改良途径。

 
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