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面筋

na.gluten
网络wheat gluten; seitan; flour gluten

面筋

英-汉网络释义

面筋

wheat gluten

各种水果蔬菜用英语怎么说_百度文库 ... scallion 青葱 wheat gluten 面筋 chive 香葱 ...

seitan

面筋(seitan)具有的弹性与肉十分相似，与豆腐和天贝(tempeh)常在东南亚料理中被拿来替代肉。它每4盎司就有高达26克的蛋 …

flour gluten

Chinese Food ( 2 of 5 ) ... flour gluten ball 面丸 flour gluten 面筋 forcemeat veal 牛肉松 ...

sourdough

科学60秒 - 885 无添加不是梦... ... lactobacillus n. 乳酸菌 sourdough n. 酵母;面筋;美国西部 fermentation n. 发酵 ...

Dough Washer

[US] [V276885] 美国求购面筋(Dough Washer) (02-19) 分值3 Dough Washer/Gluten Maker would like details and coct of doug…

Vital gluten

四、活性面筋(Vital gluten) 21 (一) 活性面筋的成分 21 (二) 活性面筋的应用 21 五、生淀粉水解酶(Raw starch-digesting amylas…

clear dough

33食品科技_馆档网 ... "有效截面,有效面积"," clear area" "面筋"," clear dough" "无精蛋"," clear egg" ...

例句：

We're gluten , dairy, soy, and corn -free, and that's just the beginning of a long list of ingredients we must avoid .

面筋，奶制品，大豆，和非玉米淀粉，这些只是我们必须拒绝的配料表的开始部分。

The product has no added salt contains no fat and is gluten free .

该产品没有加盐不含脂肪和面筋是免费的。

There was a positive correlation between wet gluten content and average day temperature and average sunshine in the same period .

湿面筋含量与同期平均日均温和平均日照时数呈正相关。

It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge.

假设这是由于离子抵消了一个面筋蛋白分子与另一个面筋蛋白分子之间的相互排斥力。

Gluten moisture absorption should be regard as one of the indexes to scale flour quality .

因此，面筋持水率也可作为衡量面粉品质的指标之一。

A few individuals have life-threatening adverse reactions to gluten (present in many grains but notably absent from rice ).

少数人对面筋有致命的不良反应（面筋存在于多数谷物中，但稻米却不含）。

The higher the volume of the sedimented gluten , the better should be the baking quality of the flour .

沉积的面筋量越多，该面粉的焙烤特性截止好。

At present , the only available treatment is a strict gluten-free diet .

目前，唯一可用的治疗是一个严格的面筋免费饮食。

Buy : corn starch , maltodextrin , dextrose, sorbitol, wheat gluten, glucose, dextrine.

采购：玉米淀粉，麦芽糖糊精，山梨（糖）醇，面筋，糊精。

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。

No Artificial Flavor or Sweetener , No Preservatives , No Sugar, No Milk, No Lactose, No Gluten, No Wheat, No Yeast, No Fish . Sodium Free.

不含人工调料或甜味剂，不含防腐剂，糖，牛奶，乳糖，面筋，小麦，酵母，鱼。

Application of Zn could enhance the sedimentation value, wet gluten content, water absorption rate and stable time .

喷锌肥可以提高沉淀值、湿面筋、吸水量和稳定时间。

This paper generalizes the properties of wheat gluten and summarizes application of wheat gluten in food industry .

概括了小麦面筋蛋白的特性，并总结了小麦面筋蛋白在食品工业中的应用。

Wheat flour . Physical characteristics of doughs. Part 4 : determination of rheological properties using an alveograph.

小麦粉 .面团的物理特性 .第 4 部分：用面筋拉力测定仪测定流变性

This paper also suggested a new thinking for future research of the modification of whe. . .

本文还对小麦面筋蛋白改性今后的研究提出了新的思路。

and protein, wet gluten and starch content was not significant correlation .

与蛋白、湿面筋和淀粉含量的相关性不显著。

Yeast overgrowth , gluten sensitive . Test for gluten , casein peptides .

肠道酵母增生，面筋过敏。测试含有面筋酪蛋白肽。

面筋

面筋