swelling power

the results indicated that the cross-linked starch was good in freeze-thaw stability, anti-retrogradation, anti-shearing ability and anti-acid ability, and had certain degree of transparency, swelling power and solubility.

结果表明：用环氧氯丙烷交联后的小麦淀粉具有良好的冻融稳定性、抗老化性、抗剪切力、抗酸性和一定的透明度、溶解度和膨润力。

互联网摘选

india fears encirclement by china, and india's other neighbors are increasingly uneasy about beijing's swelling power and assertiveness.

印度一直担心着中国的包围圈，并且印度周遍的国家也越来越多担忧中国实力和自信的膨胀而威胁到他们。

互联网摘选

the results show that the swelling power and solubility, syneresis and the enthalpy of gelatinization decrease on this treatment.

结果表明，微波处理降低了淀粉的膨胀度和溶解度、冻溶稳定性以及焓值，提高了糊化转变温度及转变温度范围。

互联网摘选

amylose content was higher with cultivars(three gene were not mutants), but flour swelling power and peak viscosity were lower.

三个亚基都不缺失的品种，其直链淀粉含量较高，但是面粉膨胀势、高峰粘度相对较低。

互联网摘选

Gluten swelling power is assessed by a sedimentation value as recommended by Zeleny.

面筋的膨胀力是通过Zeleng推荐使用的沉积值法进行估测的.

网络文摘精选

Compared to TQ, TRS starch showed higher gelatinization temperatures, lower gelatinization enthalpy and swelling power.

与TQ相比，TRS淀粉具有高的糊化温度和低的糊化热焓与膨胀势。

互联网摘选

research on swelling power, alkaline water retention capacity and other relevant quality traits of wheat flour

小麦粉碱性水保持力和膨胀势与其他品质性状的相关研究

互联网摘选

acetylation, oxidation and heat-moisture-treatment improved the swelling power of the native starch.

乙酰化、氧化和热处理作用提高了天然淀粉的膨胀力。

互联网摘选

But, it was no significantly positive correlation with wet gluten content and the swelling power.

与湿面筋含量、膨胀势呈不显著的正相关。

互联网摘选

the acetylation increased the solubility and swelling power of starches.

在较高温度下，乙酰化香蕉淀粉的持水能力比原淀粉高。

互联网摘选

the peak viscosity increased after the potassium application correspondingly, while the flour swelling power was changed insignificantly.

随着钾肥水平的提高，峰值粘度显著升高，但对膨胀势影响不显著。

互联网摘选

fifty two wheat cultivars were used for investigating the difference of pasting characteristics of wholemeal by rapid visco analyser, wholemeal swelling power, flour swelling power, stirring number and amylose contents.

以52个小麦样品为材料，研究了全麦粉粘度性状、全麦粉膨胀势、面粉膨胀势、搅拌值以及直链淀粉含量的差异及相互关系；

互联网摘选

flour swelling power correlated to pasting temperature, hold trough and final viscosity significant positive. 4.

面粉膨胀势与峰值粘度、低谷黏度和最终黏度呈显著正相关。4。

互联网摘选