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、拉伸、焙试验,研究比较板栗粉对包焙响。

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.

筋含随着用糖增加而降低,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湿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、质、拉伸、焙烤试验,研究比较板栗对包焙烤质量。

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.

团含量随着用糖量增加而降低,且双糖大于单糖。

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.

小麦谷朊又名活性,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。

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

用扫描电镜压汞仪间接观析了冷冻的湿面筋中冰晶的形状粒度布。

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、醇溶,小麦深加工过程中离出来的一种优质天然制品。

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

用扫描电镜仪间接观察分析了冷冻的湿面筋蛋白中冰晶的形状粒度分布。

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,富含麦谷蛋白、醇溶蛋白,是小麦深加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。

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

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。

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。

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.

朊粉又名活性面筋粉,富含蛋白、醇溶蛋白,是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.

用扫描电汞仪间接观察分析了冷冻的湿面筋蛋白冰晶的形状粒度分布。

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,富含麦谷蛋白、醇溶蛋白,是小麦深加工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湿面筋蛋白中形状和粒度分布。

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.

小麦谷朊粉又面筋粉,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.

用扫描电镜压汞仪间接分析了冷冻的湿面筋蛋中冰晶的形状粒度分布。

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.

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

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

用扫描压汞仪间接观察析了冷冻的湿面筋蛋白冰晶的形状粒度布。

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,富含麦谷蛋白、醇溶蛋白,是小麦深加工过离出来的一种优质天然蛋白制品。