gelatinization

research of gelatinization characteristics of dumpling flour with rapid viscosity analyzer

使用快速粘度分析仪研究饺子粉的糊化特性

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The viscosity value and temperature at maximum viscosity ( i. e., the temperature reflecting the end of gelatinization) are then read.

在图中可读出粘度值以及在最大粘度值处的温度（即该温度表明糊化的终止）。

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Water content, gelatinization rate, starch content, fat content and nitrogen content of the fluidizing treated rice were analyzed, and compared to that of steam treated rice and crude rice.

该文对高温流化大米、蒸煮大米和未处理的原料大米就水分含量、糊化率、淀粉含量、脂肪含量、含氮量5个方面进行了对比测定。

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Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties

兰州拉面对淀粉糊化特性的要求

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The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.

并测定了产物糊化温度 、 粘度、冻融稳定性等特性.

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the degree of gelatinization of this instant rice, the bulk density and rehydration rate were higher than those of the commercial sample produced by tradition process, which was white and semitransparent.

传统工艺生产的商用方便米颜色较白，呈半透明，糊化度低，表观密度较大，复水率稍低。

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Starch granule can absorb energy when processed in microwave so that the crystallinity and gelatinization temperature of starch will be increased.

微波处理淀粉时淀粉颗粒吸收微波能量，使淀粉结晶度增大，从而使淀粉的糊化温度升高。

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The changes in the gelatinization temperature of esterified and cross_linked starches and the DSC gelatinization properties were studied with the reacting pH, time and the amount of phosphorus oxychloride.

研究变性淀粉颗粒的糊化温度随反应pH值、时间和三氯氧磷用量的变化规律，以及其DSC的糊化特性。

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Inheritance of gelatinization temperature ( GT) in indica rice was investigated by the genetic model of qualitative-quantitative ( Q-Q) traits under triploid control.

应用胚乳性状的质量-数量遗传分析方法研究籼稻米糊化温度（GT）的遗传。

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The results of experiment show that stable silica-alumina gel was formed by controlling the value of pH3. Gelatinization time could be adjusted by adding ammonia or acetylacetone.

结果表明，要形成稳定铝硅溶胶pH值必须控制在3以下，采用氨水和乙酰丙酮可调节胶凝时间。

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Meanwhile, the gelatinization temperature was not changed significantly when different dose of additive were used. Hand-Pulled Noodles with Beef

兰州拉面添加剂剂量的增加对淀粉的糊化温度影响不大。兰州牛肉拉面

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Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch

大米淀粉胶凝和回生机理的研究

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gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer.

用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标。

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An example on rice gelatinization temperature, represented by alkali spreading value and abbreviated to ASV, demonstrates the analyzing procedure.

以稻米胚乳的糊化温度（以碱扩散值表示，简记为ASV）为例演示了分析程序。

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The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用.

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Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.

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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。

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The effect of esterifying agent and starch type on gelatinization properties of acetylated starch

原料和制备方法对醋酸酯淀粉糊化特性的影响

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Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch

水分含量对大米淀粉糊化和回生的影响

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The amylose content, gelatinization grade, glutinosity of rice would be regarded as the major indexes for the standard of the raw materials fresh of rice noodle.

原料大米直链淀粉含量、糊化等级和胶稠度等可以作为鲜湿米粉原料标准的主要指标。

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Effect of dough gelatinization on concentration of oil in instant noodle

面团α化对油炸方便面含油率的影响

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Traditional steaming and distillation in the production of alcohol with amylum as raw materials have disadvantages such as higher consumption of energy and inequable gelatinization quality for amylum.

用淀粉原料生产酒精，传统的蒸煮工艺能源消耗很高，淀粉糊化质量参差不齐；

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Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.

使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.

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The studies were made on the chemical reaction characteristics of the title system and on the mechanical characteristics and heat resistance of the composite with differential scanning thermal analysis, IR spectrum and gelatinization test.

本文阐述采用示差扫描热分析、红外光谱和凝胶化试验等方法研究了这一体系的化学反应特性，以及复合材料的力学性能和耐热性。

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The gelatinization temperature, viscosity, and thermal stability of the milling gelatinized starch were analyzed through NDJ-8S viscosity meter.

采用数显粘度计（NDJ&8S）对微细化淀粉的糊特性进行了分析，主要分析了微细化后淀粉糊化温度、粘度、热稳定性的变化。

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The impacts of degree of gelatinization, relative crystallinity, moisture content, expansion temperature and expansion duration on thermal-expansion property were investigated through single factor experiments using expansion ratio and fracture energy as indicators.

通过单因素实验，以膨化率和断裂能为指标综合考察了糊化度、相对结晶度、饼坯水分含量、膨化温度及膨化时间对淀粉热膨化性质的影响。

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The results of DSC show that: large red bean starch is the mostly easy to gelatinization, and scarlet runner bean is the most difficult.

差示扫描量热分析表明，大红豆淀粉最易糊化，小红豆淀粉次之，荷包豆淀粉最难糊化。

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There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.

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Oxidation of SiC in ZTM/ SiC ceramics occurs in t e process of sintering and t'e use at high temperature. Gelatinization Behavior during The High Temperature Process of Starch

该陶瓷在烧结过程中及高温下使用都伴随着SiC组分的氧化，从而影响陶瓷的烧结致密化并导致性能衰退。高温下淀粉的凝胶化作用

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The gelatinization temperature is 75.9 ℃, and the amylopectin content is 90.4%.

板栗淀粉的糊化温度为75.9℃。支链淀粉含量为90.4%。

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