Chinese translation for "gluten content"

面筋含量

Related Translations:

gluten:  n.【化学】面筋，麸质。

gluten gluten:  谷/麦/蛋白质营养混合物

gluten flour:  (大部分面粉已被除去的)麸质面粉。

gluten washer:  洗面筋机

gluten fibrin:  麸纤维蛋白, 谷胶纤维蛋白

gluten puff:  烤夫

gluten casein:  谷胶酪蛋白明胶蛋白

flour gluten:  面筋

strong gluten:  筋力强的面筋有劲头的面筋；有弹性的面筋

short gluten:  无轫性面筋

Example Sentences:

	1.	Methods of test for cereals and pulses - determination of wet gluten content in wheat flour by mechanical means 谷物和豆类试验方法.第25部分:机械法测定小麦粉面筋含量
	2.	There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period 湿面筋含量与同期平均日均温和平均日照时数呈正相关。
	3.	The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by k fertilizer 施用钾肥能提高小麦籽粒蛋白质含量和湿面筋含量，但对籽粒沉降值的影响不大。
	4.	Kazakh grain , prized for its high protein and gluten content , is similar to some of the scarce top - quality north american crops that jumped in price yesterday 哈萨克斯坦小麦因蛋白和麸质含量高而受到市场追捧，与一些供应稀少的高品级北美小麦相似，这些小麦价格昨日也出现大涨。
	5.	Abstract : variour natural or nonpoisonous , nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength 文摘:将各种天然或无毒、营养丰富的小麦粉改良剂，以适当的比例添加到面筋含量适中，筋力较弱的国产小麦粉中。
	6.	The dry gluten content were significantly correlative with cohesiveness , significantly correlative with resilience , shear force , shear stress , dry weight and protein losses , dry material absorption of the noodles 干面筋含量与面条的粘结性呈高度显著正相关；与面条的回复性、剪切力、剪切应力呈显著正相关；与面条的干物质吸水率、干物质损失率、蛋白质损失率呈显著负相关。
	7.	The results showed , compared with experimental common wheat , annong waxy 1 should be improved in plant - height , ear - length , 1000 - kernel weight by hybridism and back - cross , while the difference among protein content , ash content , wet gluten contents were not significant , but the waxy wheat grain hardness value was lower 结果表明，与供试的普通小麦品种（系）相比较， “安农糯1 ”在株高、穗长和千粒重等农艺性状上均不理想，需要通过杂交和回交等方式进一步改良；蛋白质含量、灰分、湿面筋含量等变化不大。
	8.	The results showed that the wet gluten content were significantly correlative with dry weight and protein losses , dry material absorption and shear of the noodles , significantly correlative with gumminess , resilience , shear force , tensile force , tensile stress of the noodles 结果表明：湿面筋含量与面条的干物质吸水率、干物质损失率、蛋白质损失率呈高度显著负相关，与面条的剪切应力呈高度显著正相关；与面条的粘结性、回复性、剪切力、拉断力、拉断应力呈显著正相关。

Similar Words：

"gluten" Chinese translation, "gluten and baking quality" Chinese translation, "gluten bread" Chinese translation, "gluten casein" Chinese translation, "gluten cell" Chinese translation, "gluten enteropathy" Chinese translation, "gluten feed" Chinese translation, "gluten fibrin" Chinese translation, "gluten flour" Chinese translation, "gluten free diet" Chinese translation