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谷朊粉

网络GLUTEN; wheat gluten; vital wheat gluten

谷朊粉

网络释义

谷朊粉

GLUTEN

谷朊粉（GLUTEN）我公司生产的GLUTEN-谷朊粉（活性小麦面筋粉）是以小麦面粉为原料经加工提取的一种天然植 ...关键字…

wheat gluten

...DA）随后宣布，这一化合物可能是生产厂商有意添加到谷朊粉（wheat gluten）和大米蛋白浓缩剂中的，目的在于接受检测时 …

vital wheat gluten

谷朊粉(vital wheat gluten)系指以小麦粉为原料,用水洗去淀粉和其它水溶性物质后剩下的未变性的面筋粉体,又称活性面筋[1]。 …

WG

...白伴随着资源丰富、营养、安全性好等优点的凸现,已成为近年来人们研究的热点[3]。谷朊粉(WG)作为一种优质的植物蛋白源 …

vital gluten

糕点术语–... ... 2．4．1 预混粉 premixed flour 2．4．2 谷朊粉 vital gluten 2．4．3 植脂奶油 nondairy whipping cream ...

Flour

cataloguetotal_馆档网 ... 液蛋 Liquid egg 谷朊粉 Flour, 面粉 Flour ...

wheat gluten powder

什么意思_英语wheat_gluten在线翻译_有道词典... ... wheat gluten fermentation 面筋发酵 wheat gluten powder 谷朊粉 ...

Glute

邯郸市誉皓实业有限公司... ... 红薯粉条 Swe 谷朊粉 Glute 玉米糁 Corn ...

例句：

noodles ; compound modifiers ; gluten; phosphate compound .

面条；复合改良剂；谷朊粉；复合磷酸盐。

The production, properties, research and application of the wheat gluten are reviewed in this paper.

介绍了谷朊粉的组成、特性以及近年来的研究与应用情况。

The separation methods of wheat starch and gluten , mainly dough washing method and centrifugal method were described in this arcticle.

对小麦淀粉和谷朊粉的生产方法，即面团水洗法和离心分离法进行了概述；

Importance of wheat starch and gluten producing was indicated .

指出了小麦淀粉与谷朊粉生产的重要性；

adding 3 % gluten , developing time , stability time, and softness have various affection.

添加 3%的谷朊粉，面团形成时间及稳定时间均有较大增加。

Studies on effect of starch and glutine in dough .

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。

The processing method of the invention includes: the gluten powder is put into the highland barley powder ;

本发明的加工方法包括将谷朊粉加入青稞粉中；

Studies on Improvement in Gelling Characteristics of Vital Wheat Gluten by Transglutaminase

微生物转谷氨酰胺酶改善谷朊粉凝胶特性研究

Study on Improvement in the Emulsifying Properties of Vital Gluten by Transglutaminase Treatment

利用转谷氨酰胺酶提高谷朊粉乳化性研究

Improvement in emulsifying properties for vital wheat gluten by lactose modification

乳糖改性提高谷朊粉乳化性研究

Application of Gluten Powder in Waterborne Architectural Coatings

谷朊粉在水性建筑涂料中的应用

Compound Modification of Wheat Gluten by Acylation and Phosphorylation

谷朊粉的乙酰化和磷酸化复合改性研究

Influences of formation conditions to the properties edible wheat gluten films

制膜条件对谷朊粉可食性膜综合性能的影响

Screening Protease of Improving the Emulsifying Properties of Wheat Gluten

酶解提高谷朊粉乳化性能的蛋白酶筛选

Study on improvement of vital wheat gluten viscosity by phosphorous oxychloride

三氯氧磷提高谷朊粉的黏性研究

The Influences of Drying Temperatures to the Properties Edible Wheat Gluten Films

干燥温度对可食性谷朊粉膜性能的影响

Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

微波处理提高谷朊粉乳化性的研究

Study on Influence of Wheat Gluten on the Rheological Character of Buckwheat-Wheat Blends

谷朊粉对苦荞小麦混合粉流变学特性影响研究

Study on Improvement in Viscosity of Vital Wheat Gluten by Physical and Chemical Methods

物理、化学法改善谷朊粉黏性对比研究

Study on the Viscosity Improvement of Vital Wheat Gluten by Microwave Treatment

微波处理改善谷朊粉粘性研究

The System of Pneumatic Dryness about Vital Gluten

小麦谷朊粉干燥系统

gluten after absorbing water can form a network structure of the wet gluten ;

谷朊粉吸水后能形成具有网络结构的湿面筋；

Evaluate vital gluten quality with swelling index of vital gluten method

用谷朊粉溶涨指数法测定谷朊粉品质

Development of investigation on modification technology of vital wheat gluten

谷朊粉改性技术研究进展

Complex Modification Wheat Gluten and Application in Food

谷朊粉复合改性及其在食品中的应用研究

谷朊粉

谷朊粉