查询词典 oat bread

The accumulating dynamic and differences of 4 husk oat varieties and 5 naked oat variety were studied in this research, and the results showed that the content of β-Glucan of husk oat varieties was higher than that of naked oat varieties, and the content of β-Glucan of Paul which was a naked oat varieties was highest, the MARION was lowest.

本试验通过对4个皮燕麦品种和5个裸燕麦品种β-葡聚糖积累动态和差异性的研究，明确了裸燕麦的β-葡聚糖含量高于皮燕麦，且裸燕麦品种保罗的β-葡聚糖含量最高，MARION的β-葡聚糖最低；在籽粒形成的四个发育阶段中，灌浆后期的β-葡聚糖积累最多对成熟期β-葡聚糖含量有决定性作用。

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。

Extracting oat oil with aceton,petrobenzine,ethano-aceton and n-hexne from oat,determining quality of physical and chemic about acidity value ,iodic value,saponification value,unsaponification,colour and melting point,analysis on composition of fatty acid on oat oil.

分别以乙醚、丙酮、丙酮-乙醇、正己烷对燕麦进行萃取，对所得油脂进行酸价、碘价、皂化值、不皂化物、色泽、熔点等理化性质的测定，同时对燕麦油的脂肪酸组成进行分析。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

The regression analysis results indicated that quality traits, such as grain traits, flour qualities, dough properties, starch viscosity and flour color, had significant effects on processing quality for pan bread, steamed bread and noodle in Xinjiang winter wheats. FAC, WGC, BD, L(superscript *) and a(superscript *) had common effects on processing quality of pan bread, steamed bread and noodle, and DT, ST and E had common effects on processing quality of pan bread and noodle.

回归分析结果表明，小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响；面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状；形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状；而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响。

To evaluate the fermentability of oat β-glucan in vitro, mice faeces were incubated in oat β-glucan medium that contained 50mg OG〓 or OG〓 and fermented for 24h.

OG〓高剂量组在实验期间，造成小鼠体重下降，说明具有一定的抗营养作用；观察小鼠小肠组织形态，发现小鼠小肠绒毛变短，杯状细胞数目增加。

The effects of jaundice discoloration and lipemia of various concentrations on enzymatic method for determing serum potassium;2. In the experiment the oat protein was extracted from oat flour with ultrasonic-assisted enzymatic method .

采用超声波辅助酶法从燕麦粉中提取燕麦蛋白，研究了料水比、粉碎度、超声时间、超声功率、超声温度以及酶解pH值、酶解时间、酶解温度、加酶量对燕麦蛋白提取率的影响。

My objective is not to beat down the Bible, but to show the unreasonable judgement of OAT… I believe that even the Tela had handed over the case to the OAT, the members wouldn't have the courage to rule it as "category II indecent", they only target on university students, ming pao.

我的目的不在於要打倒圣经，而是要凸显淫审处不合理的处理手法。…我相信，圣经就算送审了，最后也没可能被裁定为「二级不雅」的，淫审处人员没有这种胆量。

Compared with oat monoculture, the best planting mode was intercropping of oat and common vetch at 3:1 by which the land utilization ratio increased by 76%.

所有处理中H7（燕麦与箭筈豌豆3：1间作）干物质产量和粗蛋白产量最高，土地利用率提高了76%。

The optimal combination of the mixtures was oat (76 kg/hm^2)+vetch (42 kg/hm^2), In this treatment. the dry matter yield reached 5900 kg/hm^2, and increased the yield 51%and 37%than the single culture of oat and vetch respectively. The pure income was 3020 yuan for RMB per hectare.

其中以燕麦76 kg/hm^2和毛苕子42 kg/hm^2混播草地的种间协同效应最佳，干物质产量为5900 kg/hm^2，比燕麦和毛苕子单播分别增产51%和37%；草地纯收入为3020元／hm^2，经济效益显著。

The job now is to explain to Russia that this may not have been such a victory for machismo, after all.

所以现在要做的是要让俄罗斯明白驻军并不是俄罗斯实力的胜利。

I know, they told me. Ain't that a kick in the ass?

我知道，他们告诉我啦，是被踢过来的吧？