The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了湿面筋中冰晶形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团面筋含量随着用糖量增加而降低,且双糖响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦朊粉又名活性面筋粉,富含麦、醇溶,是小麦深加工过程中分离出来一种优质天然制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究栗粉对面包焙烤质的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含随着的增加而降低,且双的响大于单。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤,究比较板栗粉对面包焙烤质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的降低,且双糖的响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深工过程中分离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了冷冻的湿筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通筋、粉质、拉伸、焙烤试验,研究比较板栗粉包焙烤质量的。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

团的筋含量随着用糖量的增加而降低,且双糖的单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又名活性筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工程中分离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了湿面筋中冰晶形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团面筋含量随着用糖量增加而降低,且双糖响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦朊粉又名活性面筋粉,富含麦、醇溶,是小麦深加工过程中分离出来一种优质天然制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

谷朊粉又名活性面筋粉,富含谷蛋白、醇溶蛋白,深加工过程中分离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又名活性面筋粉,富含麦谷白、醇溶白,是小麦深加工过程中分离出来的一种优质白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和析了冷冻的湿面筋蛋白中冰晶的形状和粒度。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用量的增加而降低,且双的响大于。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是麦深加工过程中离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞仪间接观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、验,研究比较板栗粉对面包质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加,且双糖的响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小麦谷朊粉又名活性面筋粉,富含麦谷蛋白、醇溶蛋白,是小麦深加工过程中分离出来的一种优质天然蛋白制品。

The shape and size distribution of ice crystals in the frozen wet gluten were studied indirectly by microscopy and mercury porosimeter.

用扫描电镜和压汞观察和分析了冷冻的湿面筋蛋白中冰晶的形状和粒度分布。

The washed-our gluten farinograph extensograph and bread quality that was affected by the addition of chestnut powder were studied in this paper.

通过对面筋、粉质、拉伸、焙烤试验,研究比较板栗粉对面包焙烤质量的响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增而降低,且双糖的响大于单糖。

Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

小谷朊粉又名活性面筋粉,富含谷蛋白、醇溶蛋白,是小工过程中分离出来的一种优质天然蛋白制品。