英语释义

1. a recording dough mixer designed to measure qualitatively and record automatically the dough-forming properties of different wheats under controlled conditions of temperature

片语

farinograph properties粉质特性

farinograph indexes粉质指标

farinograph parameters粉质特性

farinograph parameter粉质参数

farinograph characteristics粉质特性

Brabender Farinograph布拉班德粉质仪

electronic farinograph电子式粉质仪

farinograph units面粉混合测试仪装置

farinograph property粉质特性

英汉例句

• the results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.

  结果表明，随着谷朊粉添加量增加，混合粉粉质特性、拉伸特性及烘焙特性得到不同程度改善；

• influences of chestnut powder upon the rheology properties of bread 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板栗粉对面团流变学性质的影响。

• influences of dietary fiber upon the rheological property of wheat flour with medium-gluten were investigated by using brabender farinograph and extensograph.

  结果表明，麦麸膳食纤维对面团流变学性质的影响随着添加量和提取膳食纤维时酶水解方式的不同而不同；

• the influence of artemisia sphaerocephala krasch gum(ask gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.

  该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。

• wide-narrow row planting could improve farinograph parameters under the same density, which was beneficial to the improve of the processing quality.

  等密度条件下采取宽窄行种植方式显着提高粉质参数，有利于面粉加工品质的提高。

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

  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。

• the correlation between farinogram quality number(fqn), evaluation value and other parameters determined with farinograph has been studied using 85 wheat samples.

  对8 5份小麦试样的粉质质量指数（fqn）、评价值和粉质仪的其它测试参数之间的相关关系进行了研究。

• the farinograph and bread quality which was affected by the addition of okra were studied in this paper. the optimum of okra obtained experimentally was 3%.

  将生产豆腐的副产品豆渣经处理后添加到面包粉中，研究其添加量对面包粉粉质和面包质量的影响，通过粉质试验和焙烤试验得出最佳添加量为3%。

• effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.

  研究添加稳定化米糠对面团粉质特性和面包品质的影响。

• the results showed that nitrogen application increased the content of protein, sulfhydryl group, disulfide bond, and improved farinograph parameters and extensibility of wheat.

  结果表明，随着施氮水平的增加，小麦籽粒的蛋白质含量、巯基含量、二硫键含量、被测粉质参数和面团延展度均逐渐增加。

• the effect of the glucose oxidase and ascorbic acid and ssl-csl on the farinograph properties and the noodle quality was studied by orthogonal tests.

  利用正交试验研究了葡萄糖氧化酶、抗坏血酸和ssl-csl对面团粉质特性和面条品质的影响。

• effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.

  研究了添加米糠对面团粉质特性和馒头品质的影响。