基本释义:

荞麦白粉病

网络释义

1)powdery mildew of buck wheat,荞麦白粉病

2)buckwheat starch,荞麦淀粉

3)buckwheat powder,荞麦粉

4)buckwheat flour,荞麦粉

5)Tartary Buckwheat Flour,苦荞麦粉

6)buckwheat pollen,荞麦花粉

用法和例句

Kinetics of buckwheat starch enzymatic hydrolysis with fungal-α-amylase;

荞麦淀粉的真菌淀粉酶酶解动力学研究

Study on enzymatic hydrolysis conditions of buckwheat starch with amylase;

荞麦淀粉酶水解工艺条件研究

Physicochemical Properties and Modification of Buckwheat Starch;

荞麦淀粉理化特性及改性研究

The influences of buckwheat powder,oat powder,maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph.

用布拉班德粉质仪和拉伸仪研究分析了荞麦粉、燕麦粉、玉米粉对面团流变学性质的影响。

were determined,namely buckwheat flour 10%,soybean flour 6%,and bread meliorative reagent 0.

以荞麦粉、大豆粉、面包改良剂为主要添加成分,研制荞麦大豆面包,通过正交试验,确定了三者的最佳添加量,即荞麦粉、大豆粉、面包改良剂分别占面粉重的10%、6%、0·8%。

Through single-factor and orthogonal experimental design, the optimal technological conditions for extraction of flavonoid compounds in buckwheat flour were primarily researched.

采用单因素及正交试验设计,对荞麦粉中黄酮类化合物的最佳提取工艺进行了初步研究,优选了工艺参数。

The rheological behavior of the Korean noodles dough containing the buckwheat flour was studied with amylograph, farnograph and extensograph and the noodle was tasted and graded.

以朝鲜族冷面为研究对象,借助粉质仪、拉伸仪、糊化仪等分析仪器,研究了添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分。

A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour;

苦荞麦粉的挤压膨化特性的初步研究

It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.

应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为３∶３∶２）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。

The results showthat buckwheat pollen is rich in protein, dietary fiber, minerals, particularly in K, Fe, Se contents, flavonoids and has a rationalassociation of essential amino acid.

本文对荞麦花粉的营养成分进行了分析和评价。

Study on Superabsorbent Resin of Buckwheat Starch Graft;

荞麦淀粉接枝型高吸水性树脂的研究

Study on Buckwheat Starch's Processing Technology、Characters and Modification;

荞麦淀粉的加工工艺、特性及其改性研究

grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet.

淀粉谷粒用作食物的草；小麦；水稻；黑麦；燕麦；玉米；荞麦；小米。

Physicochemical properties of buckwheat Starch of Shaanxi Province

陕西主要荞麦品种的淀粉理化特性分析

boiled or baked buckwheat.

煮的或烘焙的荞麦粉。

a pancake made with buckwheat flour.

用荞麦面粉做成的薄烤饼。

Study on Extraction of Total Flavonoids from Powder or Husks of Different Cultivars of Buckwheat and Analysis on Their Free Radical Scavenging Activities

苦荞和甜荞麦粉及麦壳中总黄酮的提取和自由基清除活性

An annual Asian plant(Fagopyrum esculentum) having clusters of small whitish or pinkish flowers and small, seedlike, triangular fruits.

荞麦一年生的亚洲植物（荞麦荞麦属），有成串的白色或粉色小花，象种子似的三角形小果实

Maltose is readily produced by hydrolysis of starch using the enzyme β-amylase.

麦芽糖可以用13-淀粉酶水解淀粉制得。

Method for determination of starch damage in flour--Alpha-amylase method

GB/T9826-1988小麦粉破损淀粉测定法α-淀粉酶法

The edible fruits of this plant, used either whole or ground into flour.

荞麦果这种植物可吃的果实，或整块吃或磨成粉

The study on Extraction Technology and Contents of the Total Flavones in Buckwheat Pollen;

荞麦蜂花粉总黄酮含量测定及提取工艺研究

Determination of quercetin, isorhamnetin in buckwheat pollen

荞麦蜂花粉中槲皮素、异鼠李素含量的测定

Study on the correlation between the rheological properties of Chinese major buckwheat species

我国荞麦主要品种的粉质性状相关性研究

Study on Extraction Condition of Flavonoids from Skin Powder of Buckwheat

荞麦粉中黄酮类化合物提取工艺的研究

An amylase or a mixture of amylases that converts starch to maltose, found in certain germinating grains such as malt.

淀粉酶一种把淀粉或麦芽糖的淀粉酶或淀粉酶的混合物，可在某些发芽的谷物比如麦芽中找到

flour of wheat, heat-treated to pre-gelatinize the starch

小麦粉,经热处理预糊化淀粉

Studies on the Relationship between the Sterility in Wheat Caused by Copper Deficiency and the Starch Accumulation in the pollen grains

小麦缺铜不实与花粉淀粉积累的关系