全麦粉

全麦粉谷蛋白溶涨指数测定方法研究

Study on the measurement of the Swelling Index of Glutenin with Wheat Whole Meal Samples

乳酸菌发酵可以缩短发酵时间节约成本，全麦粉发酵剂的总酸度（TTA）高于普通粉发酵剂。

LAB fermentation could shorten the fermentation time and save cost . Total titratable acidity of whole wheat starters ( WWS ) were higher than that of all purpose flour starters ( APS ) .

陕西关中小麦全麦粉SDS沉淀值与膨胀体积的遗传研究

Studies on Inheritance of Wholemeal SDS Sedimentation Value and Swelling Volume in Common Wheat Grown in Shaanxi Central Plain

进行全麦粉SIG测定时，样品颗粒度的大小将直接影响测定结果。

The kernel granulation directly affected on the testing result .

测定了150份陕西省小麦育成品种重要加工品质指标：籽粒硬度、粗蛋白含量和全麦粉SDS－沉淀值，并根据该品质指标对供试品种的加工品质特性进行聚类分析。

The grain hardness , protein contents and wholemeal SDS sedimentation values of 150 improved wheat varieties in Shaanxi were measured and cluster analysis .

采用Douglas法对2004~2005年度四川小麦区试的各参试品系进行了全麦粉的戊聚糖含量及SDS沉降值的测定。

Pentosan content of the new wheat lines in regional trial of Sichuan province in the years 2004-2005 was measured by Douglas method as well as the SDS-sedimentation value .

本研究测定了199个小麦品种全麦粉的小麦多酚氧化酶（PPO）活性及全麦粉中的多酚含量，进一步探讨了PPO活性测定方法。

In this study , 199 wheat varieties were measured to determine their variation in PPO activity and the polyphenol content . The method of polyphenol activity was also discussed .

吃全麦粉馒头，别吃肉。

Do eat whole-wheat steam bread , but don 't eat meat .

结果表明：样品不同处理形式和添加AgNO3对糊化特性有较大影响。全麦粉与小麦粉峰值粘度呈极显著正相关；

Sample processing and adding AgNO_3 showed important influence on pasting property .

有果仁糖，蓝莓，加上全麦粉饼干。

It had pralines , blueberries and a whole bunch of graham crackers .

直链淀粉含量与全麦粉高峰粘度、稀解值、全麦粉膨胀势、面粉膨胀势显著负相关，其中面粉膨胀势与直链淀粉含量的相关性最高。

For the wholemeal swelling power and peak viscosity , the correlation was not as high as for flour swelling power .

全麦粉和整籽粒测定更容易微量化，这一点对小麦育种材料的快速筛选非常重要。

Wholemeal or whole-seed assays were easy for microanalysis and this is very important for rapid screening wheat germplasm for PPO activity .

通过分析小麦全麦粉和小麦粉的湿面筋含量和面筋指数，比较了中国河南、法国小麦样品的面筋质量。

The gluten qualities some Chinese wheats and French wheats were comPared through analyzing the wet gluten content and gluten index of wheat whole meals and flours .

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；

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 .

在溶涨时间相同时，用全麦粉和用面粉测得的谷蛋白溶涨指数呈极显著正相关（0.843,0.912,0.934）。

And the swelling index of glutenin with whole meal was highly ( positively ) related to that of flour when the same swelling time was used ( 0.843 ~ (), ( 0.912 ~ ()), and 0.934 ~ ()) .