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面筋

[miàn jīn]

Chinese-English

Web Definition

na.
1.
gluten

Sample Sentence

Definition:
AllAll,glutengluten,wheat glutenwheat gluten,seitanseitan,flour glutenflour gluten
Category:AllAll,OralOral,WrittenWritten,TitleTitle,TechnicalTechnical
Source:AllAll,DictionaryDictionary,WebWeb
Difficulty:AllAll,EasyEasy,MiddleMiddle,HardHard
1.
Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.
不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
bù tóng xiǎo mài de miàn jīn hán liàng bù tóng , ér shì chǎng shàng de pǔ tōng miàn fěn kě yǐ yòng lái zhì zuò miàn bāo 、 dàn gāo hé bǐng gān 。
www.ebigear.com
2.
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。
gāi chǎn pǐn méi yǒu jiā yán bù hán zhī fáng hé miàn jīn shì miǎn fèi de 。
bzxw.512121.com
3.
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。
shī miàn jīn hán liàng yǔ tóng qī píng jūn rì jūn wēn hé píng jūn rì zhào shí shù chéng zhèng xiāng guān 。
www.ceps.com.tw
4.
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。
jiǎ shè zhè shì yóu yú lí zǐ dǐ xiāo le yī gè miàn jīn dàn bái fēn zǐ yǔ lìng yī gè miàn jīn dàn bái fēn zǐ zhī jiān de xiāng hù pái chì lì 。
dict.ebigear.com
5.
Coeliac disease is a complex inflammatory disorder of the small intestine, induced by dietary gluten in genetically susceptible individuals.
腹腔疾病是一种复杂的炎性疾病小肠，面筋饮食诱导的基因受到感染。
fù qiāng jí bìng shì yī zhǒng fù zá de yán xìng jí bìng xiǎo cháng , miàn jīn yǐn shí yòu dǎo de jī yīn shòu dào gǎn rǎn 。
www.syyxw.com
6.
Does not contain wheat, soy, gluten, milk, casein, sodium caseinate, egg, artificial coloring, artificial flavoring or preservatives.
不含小麦，大豆，面筋，牛奶，酪蛋白，酪蛋白酸钠，鸡蛋，人工色素，人工香料或防腐剂。
bù hán xiǎo mài , dà dòu , miàn jīn , niú nǎi , lào dàn bái , lào dàn bái suān nà , jī dàn , rén gōng sè sù , rén gōng xiāng liào huò fáng fǔ jì 。
www.taoyouduo.com
7.
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。
yīn cǐ , miàn jīn chí shuǐ lǜ yě kě zuò wéi héng liáng miàn fěn pǐn zhì de zhǐ biāo zhī yī 。
xb.ynau.edu.cn
8.
With increasing of plant density, protein content, wet gluten content and stable time all would be first increased then decreased.
随播种密度增加，籽粒蛋白质含量、湿面筋含量和稳定时间的变化均表现为先增加后降低的抛物线趋势。
suí bō zhòng mì dù zēng jiā , zǐ lì dàn bái zhì hán liàng 、 shī miàn jīn hán liàng hé wěn dìng shí jiān de biàn huà jūn biǎo xiàn wéi xiān zēng jiā hòu jiàng dī de pāo wù xiàn qū shì 。
www.magsci.net
9.
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。
hán diàn fěn de xì bāo kě néng yě hán yǒu wú dìng xíng de dàn bái zhì jí gǔ dàn bái - - sú chēng miàn jīn 。
www.bing.com
10.
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。
chén jī de miàn jīn liàng yuè duō , gāi miàn fěn de bèi kǎo tè xìng jié zhǐ hǎo 。
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