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pan bread
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     Effect of Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1BL/1RS Translocation on Pan Bread and Dry White Chinese Noodle Quality
     Glu-1和Glu-3等位变异及1BL/1RS易位与面包和面条品质关系的研究
短句来源
     Glu-B1, Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics, pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them.
     结果表明,Glu-B1、Glu-D1和Glu-B3位点对面团流变学特性、面包和面条品质的效应较大,而Glu-A3位点的效应较小。
短句来源
     They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality.
     将试验Ⅰ80份和试验Ⅱ78份国内外小麦品种分别在2种和4种环境条件下种植,研究了HMW-GS和LMW-GS的组成及1BL/1RS易位对面团流变学特性、面包和面条品质的影响。
短句来源
     Lines carrying 1BL/1RS translocation show significantly delerious effect on dough rheological characteristics, pan bread, and dry white Chinese noodle quality.
     1BL/1RS易位对面团流变学特性、面包和面条品质皆有极显著的负面影响。
短句来源
     The results indicated that pan bread and DWCN quality were both affected by grain hardness,protein content,SDS sedimentation value,development time,stability,extension area,and max resistance,but in different direction and degree.
     结果表明 ,籽粒硬度、蛋白质含量、SDS沉降值、形成时间、稳定时间、拉伸面积和抗延阻力是影响面包和面条品质的共同性状 ,但它们对面包、面条品质的影响程度和方式不同。
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  相似匹配句对
     H. Pan & M. F.
     F . Watson ,云南细裂芹Harry smithiafranchetii(M .Hiroe)M .
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     H. Pan & M. F.
     H .
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     Bread and Roses
     《面包和玫瑰》
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     BREAD AND TULIPS
     面包与郁金香
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     Association between Wheat Quality Traits and Performance of Pan Bread and Dry White Chinese Noodle
     小麦品质性状与面包和面条品质关系分析
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  pan bread
Different sources of DHA and/or n-3 (omega-3) rich oils, oil emulsions and microencapsulated (ME) powders were tested at two different concentrations with the aim of producing fortified pan bread.
      
Effect of DHA Containing Oils and Powders on Baking Performance and Quality of White Pan Bread
      
The results of replacing sucrose with concentrated date syrup produced by pectinase/cellulase enzymes on the baking quality and consumer acceptability of pan bread are presented here.
      
The use of concentrated date syrup in pan bread formulations did not adversely affect the baking loss, but rather gave a significantly higher specific loaf volume (4.32-4.35 cc/g) for 100% replacement level compared with the control (4.09 cc/g).
      
Date syrup from tamer fruits of two varieties, Birhi and Safari, was prepared on a laboratory scale for replacement of sucrose in pan bread formulations.
      
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Improving the processing quality of pan bread and dry white Chinese noodle (DWCN) are the major breeding objectives for North China Winter Wheat Region,and understanding the association in wheat quality parameters between pan bread and DWCN will contribute to the efficiency of breeding program. Eighty-one wheat cultivars and advanced lines,grown in two locations in 2000-2001 cropping season,were used to compare the association between wheat quality traits and performance of pan bread and DWCN....

Improving the processing quality of pan bread and dry white Chinese noodle (DWCN) are the major breeding objectives for North China Winter Wheat Region,and understanding the association in wheat quality parameters between pan bread and DWCN will contribute to the efficiency of breeding program. Eighty-one wheat cultivars and advanced lines,grown in two locations in 2000-2001 cropping season,were used to compare the association between wheat quality traits and performance of pan bread and DWCN. The results indicated that pan bread and DWCN quality were both affected by grain hardness,protein content,SDS sedimentation value,development time,stability,extension area,and max resistance,but in different direction and degree. Loaf score and volume performed a significantly positive linear relationship with gluten quality parameters,coefficients of determination ( R 2) between loaf score and stability and extension area were 0.58 and 0.64,respectively,while R 2 between loaf volume and stability and extension area were 0.56 and 0.61,respectively. The association between DWCN score and gluten quality parameters such as stability and extension area fited quadratic regression model significantly,with R 2 0.44 and 0.50,respectively. In addition to gluten quality,flour color and peak viscosity were also important parameters affecting DWCN quality.

改良面包和面条品质是北方冬麦区的主要育种目标 ,了解二者的品质异同有助于提高育种效率。本研究以 81份冬小麦品种品系为材料 ,比较了小麦品质性状与面包和面条品质表现的关系。结果表明 ,籽粒硬度、蛋白质含量、SDS沉降值、形成时间、稳定时间、拉伸面积和抗延阻力是影响面包和面条品质的共同性状 ,但它们对面包、面条品质的影响程度和方式不同。面包评分及体积与稳定时间和拉伸面积呈直线关系 ,二者与面包评分的决定系数 (R2 )分别为 0 5 8和0 6 4 ,与面包体积的R2 分别为 0 5 6和 0 6 1;而面条总评分与稳定时间、拉伸面积呈二次曲线关系 (R2 分别为 0 4 4和0 5 0 )。面粉颜色和峰值黏度也是影响面条品质的关键指标。

High molecular weight glutenin subunitins (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat. 80 and 78 cultivars and advanced lines in trial Ⅰ and trial Ⅱ were sown in two and four environments, respectively. They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality. Glu-B1, Glu-D1...

High molecular weight glutenin subunitins (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat. 80 and 78 cultivars and advanced lines in trial Ⅰ and trial Ⅱ were sown in two and four environments, respectively. They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality. Glu-B1, Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics, pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them. For gluten strength and loaf volume, at Glu-A1 locus, 1>2*>N;at Glu-B1 locus,7+8>7+9;at Glu-D1 locus,5+10>4+12>2+12;at Glu-A3 locus;Glu-A3d>Glu-A3c> Glu-A3a; at Glu-B3 locus, Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j. For extensibility and noodle score, at Glu-A1 locus,1>N;at Glu-B1 locus,20>7+9>7+8;at Glu-D1 locus,4+12>5+10≥2+12;at Glu-A3 locus,Glu-A3c≥Glu-A3d>Glu-A3a;at Glu-B3 locus, Glu-B3b≥Glu-B3f>Glu-B3d>Glu-B3j. Lines carrying 1BL/1RS translocation show significantly delerious effect on dough rheological characteristics, pan bread, and dry white Chinese noodle quality.

高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)组成和1BL/1RS易位是决定小麦加工品质的关键因素。将试验Ⅰ80份和试验Ⅱ78份国内外小麦品种分别在2种和4种环境条件下种植,研究了HMW-GS和LMW-GS的组成及1BL/1RS易位对面团流变学特性、面包和面条品质的影响。结果表明,Glu-B1、Glu-D1和Glu-B3位点对面团流变学特性、面包和面条品质的效应较大,而Glu-A3位点的效应较小。单个亚基对面筋强度和面包体积的贡献大小为,在Glu-A1位点,1>2*>N;在Glu-B1位点,7+8>7+9;在Glu-D1位点,5+10>4+12>2+12;在Glu-A3位点,Glu-A3d>Glu-A3c>Glu-A3a;在Glu-B3位点,Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j。单个亚基对延伸性和面条评分的贡献大小为,在Glu-A1位点,1>N;在Glu-B1位点,20>7+9>7+8;在Glu-D1位点,4+12>5+10≥2+12;在Glu-A3位点,Glu-A3c≥Glu-A3d>Glu-A3a;在Glu-B3位点,Glu-B3b≥Glu-B3f>G...

高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)组成和1BL/1RS易位是决定小麦加工品质的关键因素。将试验Ⅰ80份和试验Ⅱ78份国内外小麦品种分别在2种和4种环境条件下种植,研究了HMW-GS和LMW-GS的组成及1BL/1RS易位对面团流变学特性、面包和面条品质的影响。结果表明,Glu-B1、Glu-D1和Glu-B3位点对面团流变学特性、面包和面条品质的效应较大,而Glu-A3位点的效应较小。单个亚基对面筋强度和面包体积的贡献大小为,在Glu-A1位点,1>2*>N;在Glu-B1位点,7+8>7+9;在Glu-D1位点,5+10>4+12>2+12;在Glu-A3位点,Glu-A3d>Glu-A3c>Glu-A3a;在Glu-B3位点,Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j。单个亚基对延伸性和面条评分的贡献大小为,在Glu-A1位点,1>N;在Glu-B1位点,20>7+9>7+8;在Glu-D1位点,4+12>5+10≥2+12;在Glu-A3位点,Glu-A3c≥Glu-A3d>Glu-A3a;在Glu-B3位点,Glu-B3b≥Glu-B3f>Glu-B3d>Glu-B3j。1BL/1RS易位对面团流变学特性、面包和面条品质皆有极显著的负面影响。

Quality improvement has become an important objective for wheat breeding,and the aim of this paper is to review the progress of quality evaluation and improvement methods of Chinese wheat during the last ten years.(1) A standardized quality evaluation system including end-use quality testing and use of molecular markers has been established,a laboratory protocol and evaluation method was developed for Chinese noodles,selection criterion and molecular markers were identified.Laboratory testing protocols for pan...

Quality improvement has become an important objective for wheat breeding,and the aim of this paper is to review the progress of quality evaluation and improvement methods of Chinese wheat during the last ten years.(1) A standardized quality evaluation system including end-use quality testing and use of molecular markers has been established,a laboratory protocol and evaluation method was developed for Chinese noodles,selection criterion and molecular markers were identified.Laboratory testing protocols for pan bread,north style steamed bread,an dcookie have also been optimized.(2) An acidic capillary electrophoresis method for separation of high molecular weight glutenin subunits(HMW-GS) and MALDI-TOF-MS for separation of high and low molecular weight glutenin subunits(HMW-GS and LMW-GS) were established.A water soluble protein,named WS-6,was found to be directly linked with gluten quality,and SDS-PAGE method was used to investigate the composition of HMW-GS and LMW-GS of Chinese wheat,and association between glutenin subunits and quality performance of pan bread and Chinese noodle quality were clarified.Y-type gene specific markers for discrimination of HMW-GS at Glu-B1 locus were established and the association between LMW-GS genes and alleles at Glu-D3 locus were identified.(3) Grain hardness distribution and occurrence of puroindoline alleles in Chinese wheat were characterized,and five new mutations were discovered.(4) A regional wheat quality proposal was developed and released by the Ministry of Agriculture.Three groups of parents were recommended to provincial wheat breeding programs.Future directions for quality improvement in China are also proposed.

中国小麦品种品质评价体系建立与分子改良技术研究主要进展包括4个方面,(1)从食品品质—性状—蛋白质—DNA四个层次对中国230份小麦品种的6类49个品质性状进行深入系统研究,建立了中国小麦品种品质评价体系;建立了中国面条标准化实验制作与评价方法,明确了选种指标,建立并验证其分子标记选择体系,还优化并完善面包、北方馒头和饼干的评价方法与选种指标;(2)创立高分子量谷蛋白亚基酸性毛细管电泳(A-CE)与高低分子量谷蛋白亚基质谱(MS)鉴定方法;发现了与面筋强度直接相关的水溶性蛋白WS-6;改进SDS-PAGE方法,明确了面包和面条对亚基组成的要求。筛选出Glu-B1和Glu-D3位点8个亚基的STS标记,明确了Glu-D3位点亚基与基因的关系;在小麦近缘种中鉴定了15个新亚基,丰富了品质改良的候选基因资源;(3)阐明了从农家种、历史改良品种到目前主栽品种的籽粒硬度演变规律和等位变异特点,发现7个新等位基因,修正硬度形成的分子理论;(4)制定全国小麦品质区划方案,为全国品质育种提供了3批亲本。为了更好推动中国小麦品质改良工作的发展,建议加强4个方面的工作。

 
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