barley flour

barley flour的基本解释

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大麦粉

与barley flour相关的网络例句 [注：此内容来源于网络，仅供参考]

The viscosity properties of break flour, middling flour, and oat flour (mixture of break flour and middling flour with nature milling ratio) were investigated. The results showed that after high-temperature treatment, the average gelatinization temperature of break flour, middling flour and oat flour decreased significantly, which were lower than that of oat without high-temperature treatment. Their peak viscosity, final viscosity and hold viscosity increased both under air-heating (140℃, 155℃) and far-infrared heating (200℃), compared with non-treated samples. With the temperature of high-temperature effects treatment increasing gradually, their viscosity properties decreased.

结果表明，和对照（50℃热风干燥6 h）相比，经高温处理的燕麦籽粒，其皮粉、心粉和面粉的平均糊化起始温度均明显降低；140、155℃的热风干燥和200℃的远红外烘烤处理，均能提高皮粉、心粉和面粉的峰值黏度、最终黏度、低谷黏度；随着热风干燥或红外烘烤温度的升高，燕麦的皮粉、心粉、面粉的峰值黏度，最终黏度和低谷黏度呈下降趋势。

In the development of SUWF, more attention is given to strong and medium flour such as bread flour, steamed bread flour and dumpling flour, but soft flour such as biscuit and cake flour are not given more attention, especial the technology and the process of soft flour using domestic wheat.

然而在专用粉的生产和开发上，人们的注意力更多地集中在面包、馒头、水饺等强筋和中筋类专用粉，而在饼干、糕点等弱筋类专用粉方面却重视不够，尤其是利用国产小麦来生产弱筋类专用粉的工艺和技术尚属空白。

In the protein of barley, the contents of Glu, Pro, Phe, Arg are high, and the Limitation amino acids are Met and Trp. The content of Lys in barley is higher than that in wheat, which showed it had a good nutrition quality. The reason for barley protein unforms gluten net tissue was the content less of prolamine and glutein in the protein of barley. The one of main factors for barley showing high biological activity functions might lie in its high β-glucan and polyphenol chemical compound content.

大麦蛋白质中谷氨酸、脯氨酸、苯丙氨酸和精氨酸含量较高，限制性氨基酸为蛋氨酸和色氨酸，赖氨酸的含量高于小麦的，表现出较好的营养品质；大麦蛋白质组分中醇溶蛋白和麦谷蛋白含量较低，是其不能形成面筋网络组织的主要原因；大麦中含有β-葡聚糖和多酚类化合物是其生理活性功能较强的主要因素之一。

与barley flour相关的网络解释 [注：此内容来源于网络，仅供参考]

barley flour：大麦粉

令消费者有保障.而一经印上(AAFCO)此标签后,证明该干必符合(AAFCO)所订下的营养研究标准,是一个适合狗/猫只使用的安全指标.Plant and Other Ingredients-这里包括的种类有很多,例如有大麦 (Barley)、大麦粉(Barley Flour)、玉米(Groun

barley flour：大麦面

大麦醋糟 barley vinegar residue | 大麦面 barley flour | 大麦蘗 barley sprout

roasted barley flour：香煎

roasted barley flour ==> 香煎 | roasted grain ==> 烘干种子 | roasted molybdenum oxide ==> 焙烧氧化钼

hydrolyzed barley flour：水解大麦粉

hulled barley脱壳大麦 | hydrolyzed barley flour水解大麦粉 | ancestral tworow barley野生二行大麦(野生大麦的一种)[Hordeum spontaneum]

barley flour, barley powder：大麦粉

大麦barley | 大麦粉barley flour, barley powder | 大豆粉breadsoy