flour gluten
面筋
常用释义
英式发音
美式发音
基本释义
- 面筋
例句
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1·Cadre divides adopting equation ISO 21415-2: 2006 " wheat and law of instrument of content of wheat flour gluten determine wet gluten content " (English edition) .本部分等同采用ISO 21415-2：2006《小麦和小麦粉 面筋含量 仪器法测定湿面筋含量》（英文版）。
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2·Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
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3·The best choice is to make flour dumpling flour or high gluten flour.做饺子皮的面粉最好选择高筋面粉或者是中筋面粉。
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4·Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。
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5·High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
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6·Mix the low gluten flour and high gluten flour together in a large bowl.把低筋粉和高筋粉倒入一个大碗中。
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7·The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
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8·Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
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9·Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.适当增加面粉面筋含量可防止馒头体积缩小。
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10·The air current water extractor is gluten flour produces the widespread application drying apparatus.气流干燥器是谷朊粉生产广泛应用干燥装置。