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germ flour
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  胚芽粉
     On Improving the Viscoelasticity of Instant Noodle Softened in Boiling Water with Wheat Germ Flour
     小麦胚芽粉对提高油炸方便面复水后粘弹性的初探
短句来源
     The efficiencies of wheat germ flour for improving the viscoelasticity of the instant noodle softened in boiling water and that of the other quality modifiers such as cross linking starch phosphate, active dried gluten,fresh albumen, guar bean gum and CMC were studied.
     研究了小麦胚芽粉对提高油炸方便面复水后粘弹性的效果,并与其他品质改良剂(磷酸交联淀粉、活性干面筋、鲜鸡蛋清、瓜尔豆胶、CMC)的效果进行了比较。
短句来源
     The results showed that the wheat germ flour had a better efficiency for improving the viscoelasticity of the instant noodle softened in boiling water.
     实验结果表明:小麦胚芽粉对提高油炸方便面复水后的粘弹性有良好的效果。
短句来源
     The extraction method of glutathione from defatted wheat germ flour with different solvent,hot water,formic acid or ethanol was studied in this paper,and comparing with their extraction effect.
     以脱脂小麦胚芽粉为研究对象,用热水、甲酸和乙醇浸提溶剂提取谷胱甘肽,分析比较不同提取浸提溶剂的提取效果,通过单因素和正交试验,对其提取工艺进行了优化.
短句来源
  胚粉
     Because of their very high nutritive value, wheat germs can be processed into germ flour to be supplemented into various foods as a nutritional enhancer.
     麦胚具有很高的营养价值 ,可以制取麦胚粉作为营养强化剂添加到各种食品中。
短句来源
     Wheat germ flour can be produced and added into various foods as the nutritional reinforcer.
     可以制取麦胚粉作为营养强化剂添加到各种食品中。
短句来源
     Wheat germ globulins were extracted from defatted wheat germ flour by Osborne fractionation. The yield of globulin product is 5.8g/100g defatted wheat germ flour. The obtained globulin product possesses a protein content of 87.3%(dry basis) which is 15.6% of total amount of the defatted wheat germ protein.
     采用Osborne分级分离的方法制备得到麦胚球蛋白,获得的球蛋白的蛋白质含量为87.3%(干基),得率为5.8g/100g脱脂麦胚粉,其在脱脂麦胚粉蛋白中的构成比例为15.6%。
短句来源
  “germ flour”译为未确定词的双语例句
     In second generation, the result is contrary. 4. The results of the two orthogonal designs of artificial diet of rice stem borer both indicate that sucrose and wheat germ flour are key factors of survival days of rice stem borer.
     4.二化螟人工饲料两次正交试验的结果均表明,蔗糖和麦芽粉是影响二化螟幼虫历期的关键因子,水稻茎粉、麦芽粉、酵母粉和稻糠粉是影响二化螟幼虫成活率的关键因子,水稻茎粉是影响二化螟蛹重的关键因子。
短句来源
     As coneerned volume ratio of bread,adding wheat germ flakc was beeter than adding wheat germ flour. And the optimum adding quantity of wheat germ,main dough water and dough conditioner was 6%,20% and 0 6% respectively. \;
     烘烤、焙炒、脱脂处理的小麦胚芽均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差,最佳小麦胚芽添加量、主面团加水量和面包改良剂使用量分别是6%、20%和0.6%。
短句来源
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  germ flour
Oxidized lipids appear to be associatted with the bitter, astringent, and rancid flavors of protein isolates prepared from wet-milled corn germ flour.
      
By using a mixture of defatted wheat germ flour (DWGF) and wheat flour in a suitable ratio with appropriate amounts of additives, a special kind of nutritive noodle has been developed and is described in this paper.
      


The efficiencies of wheat germ flour for improving the viscoelasticity of the instant noodle softened in boiling water and that of the other quality modifiers such as cross linking starch phosphate, active dried gluten,fresh albumen, guar bean gum and CMC were studied. The results showed that the wheat germ flour had a better efficiency for improving the viscoelasticity of the instant noodle softened in boiling water.

研究了小麦胚芽粉对提高油炸方便面复水后粘弹性的效果,并与其他品质改良剂(磷酸交联淀粉、活性干面筋、鲜鸡蛋清、瓜尔豆胶、CMC)的效果进行了比较。实验结果表明:小麦胚芽粉对提高油炸方便面复水后的粘弹性有良好的效果。

This paper initially made an inquiry into the application of wheat germ in breadmaking with two fermentation method,and studied the effects of different pretreatment conditions and different adding quantity of wheat germ,main dough water and dough conditioner on the volume ratio and quality cvaluation grades.The results showed that all of baked,toasted and defatted wheat germ could be added in bread,but after adding them in bread respectively,the order of bread quality was baked>defatted>toasted.As coneerned...

This paper initially made an inquiry into the application of wheat germ in breadmaking with two fermentation method,and studied the effects of different pretreatment conditions and different adding quantity of wheat germ,main dough water and dough conditioner on the volume ratio and quality cvaluation grades.The results showed that all of baked,toasted and defatted wheat germ could be added in bread,but after adding them in bread respectively,the order of bread quality was baked>defatted>toasted.As coneerned volume ratio of bread,adding wheat germ flakc was beeter than adding wheat germ flour.And the optimum adding quantity of wheat germ,main dough water and dough conditioner was 6%,20% and 0 6% respectively.\;

本文初步探讨了小麦胚芽在二次发酵法制作面包中的应用,研究了不同小麦胚芽预处理条件、添加量和主面团加水量、面包改良剂使用量对面包体积比及面包质量评分的影响。结果表明:就面包体积而言,面包中添加麦胚片优于添加麦胚粉;烘烤、焙炒、脱脂处理的小麦胚芽均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差,最佳小麦胚芽添加量、主面团加水量和面包改良剂使用量分别是6%、20%和0.6%。

This paper initially made an inquiry into the application of wheat germ in breadmakingwith two fermentation method, and studied the effects of different pretreatment conditions and dilferent adding quantity of wheat germ, main dough water and dough conditioner on the volume ratio and quality evaluation grades. The results showed that all of baked, toasted and defatted wheat germ could be added In bread, but after adding them in bread respectively, the order of bread quality was baked > defatted >toasted. As...

This paper initially made an inquiry into the application of wheat germ in breadmakingwith two fermentation method, and studied the effects of different pretreatment conditions and dilferent adding quantity of wheat germ, main dough water and dough conditioner on the volume ratio and quality evaluation grades. The results showed that all of baked, toasted and defatted wheat germ could be added In bread, but after adding them in bread respectively, the order of bread quality was baked > defatted >toasted. As concerned volume ratio of bread, adding wheat germ flake was better than adding wheat germ flour, And the optimum adding quantity of wheat germ, main dough water and dough conditioner was 6%,20% and O. 6% respectively.

本文初步探讨了小麦胚在二次发酵法制作面包中的应用,研究了不同小麦胚预处理条件、添加量和主面团加水量、面包改良剂使用量对面包体积比及面包质量评分的影响。结果表明:就面包体积而言,面包中添加麦胚片优于添加麦胚粉;烘炒、焙炒、脱脂处理的小麦胚均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差;最佳小麦胚添力。量、主面团力。水量和面包改良剂使用量分别是6%,20%和0.6%。

 
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