查询词典 barley flour

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。

Consulting the genetic identity it was shown that six-rowed wild close barley is closer to cultivated barley than two-rowed wild close barley. This result supported the viewpoint that the six-rowed wild close barley was the intermediate type in the evolutionary route from the tow-rowed wild close barley to the cultivated bar-ley.

结合Nei's遗传一致性分析结果，发现近缘六棱野生大麦较之近缘二棱野生与栽培大麦的亲缘关系更近，支持栽培大麦是从野生二棱大麦起源，而野生六棱大麦是进化过程中的过渡类型的大麦系统发生观点。

Spontaneum, 29 entries of the six-rowed wild barley Hordeum vulgare ssp. agriocrithon,and 27 entries of the six-rowed wild barley Hordeum vulgare ssp. agriocrithon var. lagunculiforme, were analyzed using 30 SSR markers selected from the seven barley linkage groups for studying genetic diversity and evolutionary relationship of the three subspecies of Tibetan wild barley to cultivated barley in China.

以西藏不同地区的106份野生大麦为材料，其中包括50份野生二棱大麦，27份野生瓶形大麦和29份野生六棱大麦，用Liu等(1996)发表的SSR连锁图的每个连锁群的两个臂的不同位置上选取3～5个共30个SSR标记，研究了西藏3类野生大麦的遗传多样性。

Processing of wheat flour from the general development of flour now, flour dumplings, spontaneous powder, bread flour, gluten flour, whole wheat flour nutrients as well as convenience food, puffed food, nutrition, food, health food, high-end leisure, and other food products.

小麦加工由过去的普通面粉发展为现在专用粉、饺子粉、自发粉、面包粉、面筋粉、全营养素面粉以及方便食品、膨化食品、营养食品、保健食品、高档休闲食品等系列产品。

Adopt biologicals modification and spray drying to study the best technolodgy. Discuss the rheology of blending flour of corn flour ,extrusion corn flour and wheat flour in order to increase the scope corn flour.

采用生物方法并结合喷雾干燥对玉米面粉的改性工艺进行了研究，并对玉米面粉及玉米粉与小麦粉混合粉的流变学性质进行探讨，以期为玉米制品的开发奠定理论基础。

It manufactures and sells 30 kinds of flour products in four different categories: high-gluten bread flour, medium-gluten frozen food flour, low-gluten cake flour and pastry flour.

目前已形成高筋面包专用粉，中筋速冻食品专用粉、低筋蛋糕、饼干专用粉及家庭用小包装等四大系列30多种面粉产品。

According to different proportion, adding sweet potato flour and black rice flour into wheat flour, through testing of shearing hardness and sensory evaluation of cookie made from food crops like black rice, sweet potato to research how the sweet potato flour and black rice flour influenced the biscuit.

采用不同的配比将红薯粉和黑米粉加入到小麦粉中，以剪切硬度和感官品质为评价指标，研究红薯粉和黑米粉对酥性饼干的影响。

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. Rice stem flour、 wheat germ flour、 yeast flour and rice stem chaff flour affect the survival.

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。

For you say, My doctrine is pure, And I am clean in Your eyes.

11：4 你说，我的道理纯净，我在你眼前清洁。

The method takes make water sedimentary in patient of be in hospital of leucocyte grow in quantity 30, according to clean middle make water bacterioscopy result, distinguish the patient to affect group and blame infection group, pathology of puncture of farther travel kidney analyses blame infection form.

方法取尿沉渣中白细胞增多住院患者30例，根据清洁中段尿细菌检查结果，将患者区分为感染组和非感染组，非感染组进一步行肾穿刺病理分析。