The starch - containing cells may also contain amorphous protein known as gluten.

含淀粉的细胞可能也含有无定形的蛋白质即谷蛋白--俗称面筋.

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Certain LMW GS incorporated into base flour changed properties of dough.

有些低分子量麦谷蛋白亚基(LMW-GS)加入碱性面粉后改变了面筋的性质.

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Gluten is another steamed, sliced, with the mix into a bowl.

面筋则另外蒸熟, 切成薄片, 随碗搭配入内.

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In this article , succinylated wheat gluten was used in cake.

研究采用琥珀酰化小麦面筋蛋白应用于蛋糕生产.

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Flour protein, called gluten vulgar, after being separated from the other place.

面粉中的蛋白质, 俗叫面筋, 被分离出来后,另外放置.

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Less flour, less oil, suitable for all aged.

少面筋 、 少油腻, 老少咸宜.

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The protein content and dough strength of soft wheat for biscuit must be low.

软麦育种的关键是在降低蛋白质含量的同时降低面筋强度.

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Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.

适当增加面粉面筋含量可防止馒头体积缩小.

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Sedimentation value could be used as the most important consideration to breeding instant noodle wheat variety.

沉淀值可作为小麦品种选育过程中预测方便面筋力的首选指标.

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The stuffing consists of mushrooms, green vegetables, flour gluten and spiced dried bean curd.

馅料包括蘑菇, 绿色蔬菜, 面粉面筋和五香干豆腐.

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In the subsequent reaction endogenous, glutathione is withdrawn from the SHSS interchange with gluten proteins.

在后续反应中, 内源性谷胱甘肽从面筋蛋白中的SHSS交替转化过程中除去.

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As a gelata ingredient in instant noodles it can raise its gluten tenacity and elasticity.

作为方便面中凝胶配料,提高面筋度,使面具有更多的韧性度,口感更富有弹性.

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During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and elastic.

通过搅拌或揉捏, 蛋白分子的排列越来越紧密,面筋变得更加强韧而有弹性.

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Addition of alkali hromates to flour also prevents excessive softening of gluten during dough making.

在制作面团的过程中向面粉中添加碱性溴酸盐也会阻止面筋的过度软化.

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The crude protein content or wet gluten and the volume of bread had little correlation.

蛋白质及湿面筋含量与面包体积相关性很小.

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