面筋

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。