助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   streamed bread 的翻译结果: 查询用时:0.159秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

streamed bread
相关语句
  馒头
     For streamed bread,the wet gluten is over 28%,stable-time is 3.5~7 minutes,softness is less than 90BU,the maximum resistence is 250~350EU and its extensibility is over 160 mm.
     馒头专用小麦品种品质指标为湿面筋含量大于 2 8 0 % ,稳定时间3 5~ 7 0min,弱化度小于 90BU ,最大抗拉阻力在 2 5 0~ 3 5 0EU ,延伸性大于 1 60mm。
短句来源
     At the same time, the influence of production technology to the quality of streamed bread was studied and the streamed bread quality was the best under the conditions of mix-time 15min, press time 15 time, ferment time 50 min, and pH value 6.5.
     同时在生产中控制和面时间15min、轧面次数15次、醒发时间50min、面团的pH值6.5,生产的红枣绿茶馒头品质最好。
短句来源
     At the same time, the influence of pr oduction technology on the quality of streamed bread was studied and the result showed that by controlling mixing time of 15min, pressing time of 15 times, ferm entation time of 50 min, and pH value of 6.5, the streamed bread quality is the best.
     同时,在生产中控制和面时间为15min,轧面次数为15次,醒发时间为50min,面团的pH为6.5,生产的枸杞馒头品质最好。
短句来源
     Study on Variety Quality of Wheat Special on Streamed Bread,Pulling Flour,Dumpling of Xinjiang
     新疆专用馒头、拉面、饺子小麦品种品质研究
短句来源
     On the changes of microbe parameters in the storage of streamed bread
     馒头贮存中微生物变化的研究
短句来源
更多       
  相似匹配句对
     On the changes of microbe parameters in the storage of streamed bread
     馒头贮存中微生物变化的研究
短句来源
     BREAD AND TULIPS
     面包与郁金香
短句来源
     Bread and Roses
     《面包和玫瑰》
短句来源
     Study on Variety Quality of Wheat Special on Streamed Bread,Pulling Flour,Dumpling of Xinjiang
     新疆专用馒头、拉面、饺子小麦品种品质研究
短句来源
     On the Science of the Streamed ELT System
     论英语教学“一条龙”体系的科学性
短句来源
查询“streamed bread”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


The peroxidase isoenzyme and esterase isoenzyme of four isolates whichbelong to physiological race 1 and 2 of Helminthosporium turcicum have been studied byPAGE and IEF analysis The thin layer (TL)scanning atlases of the peroxidase isoenzymes indicated that two isolates which belong to race 1 had an obvious absorption of gelplate 80mm (like streamed bread,named summit G),but race 2 had two weak absorptionsummits on the same area (named summit M and N). The experimental results also indicated that the TL...

The peroxidase isoenzyme and esterase isoenzyme of four isolates whichbelong to physiological race 1 and 2 of Helminthosporium turcicum have been studied byPAGE and IEF analysis The thin layer (TL)scanning atlases of the peroxidase isoenzymes indicated that two isolates which belong to race 1 had an obvious absorption of gelplate 80mm (like streamed bread,named summit G),but race 2 had two weak absorptionsummits on the same area (named summit M and N). The experimental results also indicated that the TL scanning atlases of esterase isoenzyme from two isolates of race 1 hadan obvious summit G on gel plate 130mm, but race 2 had not when PH value of amphiprotic electrolyte(ampholine)was 4-6. On the contrary,race 2 had summit C on gelplate 70mm,but race 1 had not when ampholine PH value was 3. 5-10. It was concludedthat there was significant differences of the peroxidase isoenzyme and esterase isoenzymebetween different phyoiological races. This will lay a foundation on researching the relation between genetics of toxin production and toxic composition of different races of H.turcicum.

对属于玉米大斑病菌1、2号生理小种的四个标准菌株的过氧化物同工酶和酯酶同工酶进行PAGE和IEF分析研究.过氧化物同工酶扫描图谱发现1号生理小种在薄板80mm处有明显的馒头状吸收峰(G峰),而2号小种在薄板80mm处有一微弱吸收(M峰),紧随其后义在85mm处出现另一微小吸收峰(N峰),可见玉米大斑病菌1、2号在生理小种的过氧化物同工酶图谱有一定的差异。酯酶同工酶扫描图谱发现,1号生理小种在薄板130m。处有一明显的窄长吸收峰(G峰),而2号小种在此区域则无明显吸收。如果两性电解质由pH4~6换成pH3.5~10时。2号小种在薄板70mm处有一C峰出现,但1号小种没有出现该峰,可见玉米大斑病菌1、2号生理小种的酯酶同工酶也存在着差异,这将为探讨玉米大斑病菌毒素产生的遗传学和不同小种毒素的毒性成分间的关系奠定基础。

The whole face quality of 120 wheat varieties and lines in Xinjiang province were tested.Choosing the major cultivars from them which were planted widely in Xinjiang province at present and evaluating the varieties quality and food processing quality.Entirely and preliminary put forward the variety quality index.For special on pulling flour,the guide-line of the wheat variety quality are that the wet gluten content is over 28%,stable-time 3~6 minutes,softness is 80-100BU and its extensibility is more than 180...

The whole face quality of 120 wheat varieties and lines in Xinjiang province were tested.Choosing the major cultivars from them which were planted widely in Xinjiang province at present and evaluating the varieties quality and food processing quality.Entirely and preliminary put forward the variety quality index.For special on pulling flour,the guide-line of the wheat variety quality are that the wet gluten content is over 28%,stable-time 3~6 minutes,softness is 80-100BU and its extensibility is more than 180 mm.For dumpling,the wet gluten content is over 30%,stable-time is 5~8 minutes,softness is less than 90BU and the maximum resistence is 300~400EU.For streamed bread,the wet gluten is over 28%,stable-time is 3.5~7 minutes,softness is less than 90BU,the maximum resistence is 250~350EU and its extensibility is over 160 mm.

对新疆种植和选育的 1 2 0份品种 (系 )进行全面品质测试 ,从中选出新疆目前广泛种植的 1 2个小麦品种(系 ) ,对其籽粒品质、面团流变学特性和面食制成品品质进行了全面评价 ,初步提出新疆专用饺子、馒头、拉面小麦品种品质指标。即拉面专用小麦品种品质指标为湿面筋含量大于 2 8 0 % ,稳定时间 3 0~ 6 0min,弱化度80~ 1 0 0BU、延伸性大于 1 80mm ;饺子专用小麦品种品质指标为湿面筋含量大于 3 0 0 % ,稳定时间 5~ 8min,弱化度小于 90BU、最大抗拉阻力 3 0 0~40 0EU ;馒头专用小麦品种品质指标为湿面筋含量大于 2 8 0 % ,稳定时间3 5~ 7 0min,弱化度小于 90BU ,最大抗拉阻力在 2 5 0~ 3 5 0EU ,延伸性大于 1 60mm。

The text has studied the influences of the low-gluten-flour steamed bread (southern steamed bread) with the Xylanases and G1uzyme.We have done varies of experiments about the various additive's effects to the southern steamed bread's volume,white degree,soft degree and structure.The result shows enzyme agent improves the southern streamed bread's structure.The G1uzyme has the marked influence on the southern steamed bread's light degree,mixture of Xylanases and G1uzyme has the obvious effect of improvement...

The text has studied the influences of the low-gluten-flour steamed bread (southern steamed bread) with the Xylanases and G1uzyme.We have done varies of experiments about the various additive's effects to the southern steamed bread's volume,white degree,soft degree and structure.The result shows enzyme agent improves the southern streamed bread's structure.The G1uzyme has the marked influence on the southern steamed bread's light degree,mixture of Xylanases and G1uzyme has the obvious effect of improvement of the southern bread's structure.

本文探讨了木聚糖酶和葡萄糖氧化酶对低筋粉馒头品质的影响 ,就各种酶制剂对低筋粉馒头的体积、白度、柔软度和组织的作用进行了一系列的实验。结果表明 :木聚糖酶和葡萄糖氧化酶对低筋粉馒头的结构都有改善作用 ,葡萄糖氧化酶对低筋粉馒头的白度有较显著的影响 ,以木聚糖酶和葡萄糖氧化酶复合效果最佳。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关streamed bread的内容
在知识搜索中查有关streamed bread的内容
在数字搜索中查有关streamed bread的内容
在概念知识元中查有关streamed bread的内容
在学术趋势中查有关streamed bread的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社