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flour grade
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  “flour grade”译为未确定词的双语例句
     Acidity and fatty acid value are both chemistry inspection items in grain oil quality inspection ,and fatty acid value is a necessary inspection item in wheat flour and corn flour grade standard inspection.
     粮食酸度与粮食脂肪酸值均属于粮油品质检验之化学检验项目,而且粮食脂肪酸值还是小麦粉、玉米粉等级标准中的必检项目。
短句来源
  相似匹配句对
     grade.
     级;
短句来源
     flour
     面粉新吃
短句来源
     Flour improvers
     面粉改良剂
短句来源
     On the Grade "ji"
     说“级”
短句来源
     RESEARCH ON THE TECHNOLOGY OF SHORT MILL FLOWBEING USED TO PRODUCE HIGH GRADE FLOUR
     利用短粉路生产特一粉技术的探讨
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The processing technology of cracker with oat flour and tailored flour (grade one) blending in certain ratio was studied,And the satifactory products were got by using the optimum ratio deteimimed by the single factor test and multifactor orthogonal exporiments.

以燕麦粉和特一粉为原料,按一定比例配粉制作酥性饼干,通过单因素试验和多因素正交试验,确定最佳配比,获得了比较满意的燕麦饼干制品。

Acidity and fatty acid value are both chemistry inspection items in grain oil quality inspection ,and fatty acid value is a necessary inspection item in wheat flour and corn flour grade standard inspection. Their differences in defination, determination principle, determination method,and result analysis etc. are reported.

粮食酸度与粮食脂肪酸值均属于粮油品质检验之化学检验项目,而且粮食脂肪酸值还是小麦粉、玉米粉等级标准中的必检项目。在理论及实验教学中,人们常对粮食酸度与粮食脂肪酸值混淆不清,该文从概念、测定原理、测定方法、结果计算等方面分析了粮食酸度与粮食脂肪酸值之区别,最后加以小结。

The gelatinizing characteristics of the flour produced by the technology of milling after debranning and the traditional milling technology were determined with RVA,and its relation to flour quality was studied by determining the damaged starch content in flour.The results showed that under the technology of milling after debranning both the damaged starch content in flour and the average particle size of flour were increased while the α-amylase content in flour decreased.The milling technology most obviously...

The gelatinizing characteristics of the flour produced by the technology of milling after debranning and the traditional milling technology were determined with RVA,and its relation to flour quality was studied by determining the damaged starch content in flour.The results showed that under the technology of milling after debranning both the damaged starch content in flour and the average particle size of flour were increased while the α-amylase content in flour decreased.The milling technology most obviously influenced the flour grade II of middle strength Nanyang white wheat and high strength 8901,and the peak and final viscosity of the four obtained by milling after debranning was increased apparently,while there was little changes for other samples.Meanwhile the attenuation degree of both samples was greater,while that of other samples was decreased.The valley viscosity of all samples obtained by milling after debranning was higher than that of the same-grade flour obtained by traditional milling,but the resuscitation value was lower.

使用快速粘度分析仪(RVA)测定了采用脱皮制粉工艺和传统制粉工艺生产得到的小麦粉的糊化特性,并通过测定小麦粉的损伤淀粉含量等,考察了两种工艺条件下,小麦粉糊化特性和粉质特性间的关系。结果显示,脱皮工艺小麦粉的损伤淀粉含量减少,淀粉平均粒度大,而α-淀粉酶含量减少。制粉工艺对中筋的南阳白麦和高筋的8901特二粉的影响最为明显,脱皮工艺小麦粉的峰值粘度和最终粘度明显增加,而其他样品基本不变;同时,这两种样品的衰减度较大,而其他样品的衰减度则有所减小。脱皮制粉得到的所有样品的低谷粘度均高于采用传统工艺的同等小麦粉,但回生值较低。

 
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