面粉的

The method controls the catalytic speed of the microencapsulation glucose oxidase through adjusting the molecular weight and the degree of deacetylation of microcapsule exine chitose, thereby the method is beneficial for oxidation-linking of gluten protein and for increasing the quality of the flour and flour products, simultaneously, the glucose oxidase after microencapsulation avoids the contact between enzyme and the flour and improves storage and the stability, and the microencapsulation glucose oxidase is excellent flour modifying agent and accords with practical production and application.

该方法通过调节微胶囊外壁壳聚糖的分子量和脱乙酰度，控制微胶囊内葡萄糖的催化速度，从而有利于面筋蛋白的氧化交联，提高面粉及其制品的品质；同时葡萄糖氧化酶经微胶囊化以后避免了酶与面粉的接触改善了贮藏和稳定性，是优良的面粉改良剂，符合实际生产应用。

Spray drying method increased the paste degree of corn flour and produced cold viscosity.

喷雾干燥对玉米面粉的改良作用在于提高了改性玉米面粉的糊化度，使其具有冷粘性。

The gross weight of the sack of flour is more than the net weight of the flour alone.

面粉袋的总重量超过了面粉的净重量。

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。

Wheat flour quality is determined by wheat quality, wheat flour milling precision is determined by process technology and equipment, and the diversification of wheat flour varieties are determined by blending system.

面粉的品质取决于原料的品质，面粉的加工精度取决于生产工艺和设备，而面粉品种的多样化取决于配粉系统。

The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour, while the swelling power and water-holding power of all blends obviously increased correspondingly.

结果表明，配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势，但由于混合粉中的糯麦面粉和普通面粉分别糊化，先后形成&糯麦高峰&和&普通小麦高峰&，混合粉的高峰粘度反而降低。

In order to explore the effects of waxy flour blending on starch properties (amylose content, swelling power and RVA pasting parameters) and noodle quality, the waxy flours from two lines were added in different proportion into seven non-waxy flours (strong-gluten group and middle-gluten group), respectively.

按照一系列梯度比例，将2种糯性小麦面粉分别添加到7种普通小麦面粉中，探讨不同配比对普通小麦面粉的淀粉品质特性（直链淀粉含量、膨胀势、RVA粘度曲线参数）和面条品质的影响。

A third classification of flours is according to use, as bread, all-purpose or family flour, pastry, and cake flour.

第三种面粉分类方法是根据面粉的用途来分的，如制面包用面粉、多用途面粉即家用面粉，制糕点用面粉和制蛋糕用面粉。

For the pastry; mix flour and butter,(the propotion of butter to flour is about 1:3),then need the mixture into dough, roll into a 4-5mm thick circle.

做饼皮 -把面粉放在容器里，然后放黄油，黄油和面粉的比例大概是1：3，然后用手把黄油和面粉揉成个面团，再擀成大约4-5mm厚的面片，待用。

The gross weight of the sack of flour is more than the net weight of the flour alone.

面粉袋的总重量超过面粉的净重量。

Objective: To study the effect of polycythemia on blood oxygen saturation.

裴蕾目的：观察RBC剧增而引起的高粘血症对血氧饱和度的影响。

Based on SIMPLER algorithm in the curvilinear body-fitted coordinates, the calculations were performed for Pr=0.7, Re=10~1000 on non-orthogonal non-staggered grids which are generated by elliptic equation systems.

采用曲线坐标系下压力与速度耦合的SIMPLER算法，数值研究了周期性渐扩渐缩波纹通道内脉动流动与换热情况，流动Re数的范围为10~1000，Pr数为0.7。