Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些对谷白敏感（乳糜泻患者）的人须食不含谷白的食物。

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、粉质、拉伸、焙烤试验,研究比较板栗粉对包焙烤质量的影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶白制备高F值寡肽的主要工艺步骤。

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.

团的含量随着糖量的增加而降低,且双糖的影响大于单糖。

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天然白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些对谷蛋白敏感（糜泻患者）人须食用不含谷蛋白食物。

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湿筋蛋白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.

通过对筋、粉质、拉伸、烤试验,研究比较板栗粉对烤质量影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽主要工艺步骤。

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.

团筋含量随着用糖量增加而降低,且双糖影响大于单糖。

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一种优质天然蛋白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些谷蛋白敏感（糜泻患者）人须食用不含谷蛋白食物。

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湿筋蛋白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.

通过筋、粉质、拉伸、焙烤试验,研究比较板栗粉焙烤质量影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽主要工艺步骤。

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.

团筋含量随着用量增加而降低,且双影响大于单。

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一种优质天然蛋白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些对谷敏感（乳糜泻患者）的人须食用不含谷的食物。

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、粉质、拉伸、焙烤试验,研究比较板栗粉对包焙烤质量的影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米制备高F值寡肽的主要工艺步骤。

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.

团的含量随着用糖量的增加而降低,且双糖的影响大于单糖。

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粉,富含麦谷、,是小麦深加工过程中分离出来的一种优质天然制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些谷蛋白敏感（糜泻患者）人须食用不含谷蛋白食物。

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湿筋蛋白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.

通过筋、粉质、拉伸、焙烤试验,研究比较板栗粉焙烤质量影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽主要工艺步骤。

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.

团筋含量随着用量增加而降低,且双影响大于单。

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一种优质天然蛋白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些谷蛋白感（乳糜泻患者）的人须食用不含谷蛋白的食物。

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。

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

面筋、粉质、拉伸、焙烤试验,研究比较板栗粉面包焙烤质量的影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽的主要工艺步骤。

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,且双糖的影响大于单糖。

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,是小麦深加工程中分离出来的一种优质天然蛋白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些谷蛋白敏感（糜泻患者）的人须食用不含谷蛋白的食物。

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、质、拉伸、焙烤试验,研究比较板栗包焙烤质量的影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶蛋白制备高F值寡肽的主要工艺步骤。

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.

团的筋含量随着用量的增加而降低,且双的影响大于单。

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.

小麦谷朊又名活性筋,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。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些对谷白敏感（乳糜泻患者）的人须食不含谷白的食物。

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、粉质、拉伸、焙烤试验,研究比较板栗粉对包焙烤质量的影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶白制备高F值寡肽的主要工艺步骤。

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.

团的含量随着糖量的增加而降低,且双糖的影响大于单糖。

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天然白制品。

Ceratin people are sensitive to gluten (celiac disease) and must have a gluten-free diet.

某些对谷（糜泻患者）人须食用不含谷食物。

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影响。

This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal (CGM) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

本文简述了酶法水解玉米醇溶制备高F值寡肽主要工艺步骤。

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,且双糖影响大于单糖。

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、醇溶,是小麦深加工过程中分离出来一种优质天然制品。