gluten

gluten

1. So,it is very important to detect the 1BL/1RS translocation rapidly and exactly for the strong gluten wheat breeding.

1RS小麦-黑麦易位对小麦的面包烘烤品质有很强的负面影响,快速准确地鉴定1BL/1RS易位对小麦的品质育种有重要意义。

2. For suspect imported products - and wheat gluten is now one of them - the FDA issues alerts to its inspectors.

FDA对怀疑（污染）的进口食品向其检查人员发出警报，现在麦麸就是其中之一。

3. The SI-ISS interchange, which starts immediately on dough making and leads to depolymerization of gluten proteins, consequently, to weakening of gluten, is inhibited.

SHSS的交替转化,在制作面团的初级阶段就开始了,它导致了面筋蛋白的解聚作用。因此,减弱了面筋的强度。

4. In March, Chinese wheat gluten tainted with melamine, a chemical used in plastics, was discovered in pet food sold in the U.

三月份，中国出口的一批谷朊粉中被查出含有三聚青安，一种用于生产塑料的化学物质。

5. HYPOALLERGENIC: contains no yeast, dairy, egg, gluten, corn, soy or wheat.

不包含酵母、牛奶店、蛋、面筋、玉米、大豆或麦子。

6. Does Not Contain:Yeast, wheat, soy, gluten, milk, starch, artificial flavors, artificial colors, artificial sweeteners, alcohol or honey.

不包含：酵母，小麦，盐，麸质，牛奶，淀粉，人工香料，人工色素，人工甜味剂，酒精或者蜂蜜。

7. Add to that the contaminated Chinese wheat gluten that poisoned cats and dogs nationwide and led to a massive pet food recall, and you've got a real international pickle.

不单单是使国内的猫狗中毒并导致大范围宠物食品召回的受污染的小麦麸子来自中国，你所食用的泡菜也是从国外进口的。

8. NO: sugar, salt, yeast, wheat, gluten, soy, milk, egg, shellfish or preservatives.

不含:糖,盐,酵母,麦,面筋,豆,蛋,甲壳动物或防腐剂.

9. No wheat, no gluten, no soybeans, no dairy, no egg, no fish/shellfish, no peanuts/tree nuts.

不含:麦,面筋,黄豆,奶,蛋,鱼,甲壳虾类,花生及坚果.

10. No nut oils, gluten, soy, oat or dairy.Non-staining.

不含坚果油，麸质，大豆，牛奶，不会染色。

11. Crisp and crunchy with a subtle salty flavor! No wheat, gluten, milk, lactose, egg, rice and potato.

不含小麦,牛奶,乳糖,鸡蛋等成份,减低过敏机会

12. Wheat, soy, gluten, milk, casein, sodium casienate, egg, artificial coloring, artificial flavoring or preservatives.

不含小麦，大豆，麸质，牛奶，酪蛋白，钠，鸡蛋，人造颜料，人造调味剂或是防腐剂。

13. No wheat, no gluten, no dairy, no egg, no shellfish, no nuts/tree nuts.

不含小麦，麸质，牛奶，鸡蛋，壳类动物，坚果。

14. Contains no dairy, egg, gluten or wheat. Contains no sugar, preservatives or artificial color, flavor or fragrance.

不含牛奶，鸡蛋，麸质或小麦。不含糖，防腐剂或是人工色素，香料或香味。

15. Dairy, gluten, soy, eggs, yeast, wheat, corn, alcohol, color or artificial sweeteners.

不含牛奶，麸质，大豆，鸡蛋，大麦，玉米，酒精，色素，人造甜料

16. Dairy, gluten, eggs, yeast, wheat, corn, alcohol, artificial color, sweetener and preservatives.

不含牛奶，麸质，大豆，鸡蛋，大麦，玉米，酒精，色素，人造甜料和防腐剂。

17. Added salt (sodium chloride), yeast, wheat, gluten, or milk, preservatives, artificial colors or artificial flavors.

不含盐(氯化钠)，酵母，小麦，麸质或牛奶，防腐剂，人工色素或人工香料。

18. Non alergant ingredients meens NO gluten, lactos, eggwhite, nuts or gmo.

不含过敏物质意味着没有谷胶、乳糖、蛋白、坚果或味精。

19. Contains no alcohol, yeast, wheat, gluten, corn, soy, milk or egg.

不含酒精，酵母，大麦，麸质，玉米，大豆，牛奶或鸡蛋。

20. Contains no yeast, dairy, egg, gluten, or wheat. Contains no sugar, salt, preservatives, or artificial color, flavor or fragrance.

不含酵母，牛奶，鸡蛋，麸质或小麦，不含糖，盐，防腐剂或是人工色素，香料或香味

21. Free of: Yeast, wheat, milk, eggs, soy, gluten, salt, peanuts, shellfish, artificial colors, artificial flavors, salicylates and preservatives.

不含：酵母，小麦，奶，蛋，大豆，麸质，盐，花生，贝壳类海鲜，人工色素，人工调味素

22. Unfortunately, gluten can show up in foods and products you might not expect from shampoos to artificial flavorings.

不幸的是麸质的食物往往带有浓浓的香味或各种各样的口味，然而患者们却无福品尝了。

23. No added suger, starch, yeast gluten, flavour or preservatives.

不添加糖，淀粉,发酵粉或者防腐剂.

24. After blending with Chinese wheat, the gluten content of blended flour can be improved.

与中国小麦搭配后，混合粉的湿面筋含量有所提高；

25. You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.

中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。

26. Adding vital wheat gluten 5%,SSL and CSL 0.5%,buckwheat steamed bread will be made with high quality.

为了生产出高品质的荞麦馒头,可添加5%的谷朊粉,0.5%SSL和CSL。

27. Both contain the elastic protein substance gluten, which traps gas produced by fermentation during leavening, helping the Bread to rise.

二者都含有富弹性的蛋白质成分麸质,它能在发酵时促进气体的产生以帮助发面。

28. Today most pasta is made from durum, which has a high gluten level that makes the dough easy to shape.

今天大多面食是由小麦，其中具有高面筋水平，使面团容易形成。

29. This paper has introduced extraction and peculiarity of wheat gluten.

介绍了小麦面筋的制[取热系统]以及相关特性。

30. The agency says it is also testing all shipments of wheat gluten from China.

他们说也正在对所有来自中国进口的麦麸质进行测试。

31. Five wheat cultivars with different gluten were used for investigating the difference of stirring number (SN) and other pasting properties of starch by Rapid Visco Analyser (RVA).

以5个小麦品种为材料,利用快速粘度分析仪(RVA)研究了不同筋力品种间搅拌值的差异及搅拌值与其它淀粉糊化特性指标的关系。

32. Ningmai 9,a weak gluten wheat,was taken as an experimental material to study the effects of spraying Triadimefon on grain yield and quality.

以弱筋小麦宁麦9号为材料,研究喷洒粉锈宁方式对小麦籽粒产量和品质的影响。

33. Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.

以花生粕、玉米黄粉和谷朊粉为蛋白质原料,通过低盐固态发酵工艺生产酿造型鲜味剂基料。

34. The extractions of glutenin and gliadin from vital wheat gluten were investigated.

以谷朊粉为原料,提取了麦谷蛋白和麦醇溶蛋白.

35. Imedeen Classic does not contain lactose, gluten, added sugar or gelatine.

伊美婷产品的添加剂是什么？

36. Manure and potassium fertilization improved the absorption of N, P and K nutrients and significantly increased both yield and quality of strong gluten wheat.

但砂姜黑土肥力水平仍然不高，必须依靠大量施肥才能获得高产。

37. A higher content of gluten will not guarantee good baking quality.

但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。

38. Instron tests showed that at different levels of flour gluten, there was a significant difference in hardness and fracturability intensities.

使用质地测定仪结果发现不同程度的面筋蛋白会有明显不同的硬度及易碎度。

39. 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。

40. Add in the rest of the flour gradually,until the dought product gluten.

再逐步加入剩下的面粉，至筋性产生。

41. Fuction: for determination of gluten in flour.

功能：测定小麦粉的面筋含量。

42. Lower the mushrooms, bamboo shoot, carrot and gluten into the sauce and simmer until well-flavoured.

加入冬菇、笋、红萝卜及烤麸，慢火焖至入味。

43. Add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.

加入食盐继续搅拌直到面筋扩展，面团非常柔软，有弹性且湿润。

44. Cysteine, in its hydrochloride form, softens gluten due to a SHSS interchange with gluten proteins, as outlined for GSH above.

半胱氨酸(以氯化物形式存在的)会由于面筋蛋白中的SHSS交替转化而使面筋软化。

45. Even though oats don’t naturally contain gluten as defined in the proposed rule, they do contain peptides that create symptoms in a small number of celiac sufferers.

即使不燕麦含有面筋自然中所界定的拟议的规则，它们含有肽，创造症状，少数患者的腹腔。

46. Also, the concentration of endogenous glutathione will be lowered by oxidation to its disulfide, hence gluten stability during dough handling will be enhanced.

另外,其内源性谷胱甘肽的含量也会通过氧化成它的二硫化物的形式而有所降低,因此在面团处理过程中的面筋的稳定性会有所提高。

47. A. Yes. Gummy Vites have no wheat, gluten, milk, eggs, peanuts, tree nuts or soy. They also have no artificial colors, flavors or preservatives.

可以的。小熊糖里不含小麦，面筋，牛奶，鸡蛋，花生，坚果或豆奶。他们也没有人为的颜色，味道或防腐剂。

48. Flours with strong gluten absorb more water and show longer dough development and stability times than do flours with weak gluten.

含有强有力的面筋的面粉较含有不太牢固的面筋面粉要吸收更多的水分,且显示出较长的面团延伸性以及较长的稳定时间。

49. 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。

50. Kazakh grain, prized for its high protein and gluten content, is similar to some of the scarce top-quality North American crops that jumped in price yesterday.

哈萨克斯坦小麦因蛋白和麸质含量高而受到市场追捧，与一些供应稀少的高品级北美小麦相似，这些小麦价格昨日也出现大涨。

51. F2 reacted primarily on wet gluten content, test weight, and flour yield, which reflected the intimate and direct relationship between gluten content and milling quality.

因子2对湿面筋含量、容重和出粉率起支配作用，反映了湿而筋含量与磨粉品质之间存在着较密切的、直接的联系；

52. Their effect on dough rheology, therefore, depends on the nature of the enzymes and the activity of the preparations towards gluten proteins.

因此,它们对面团流变学的影响主要取决于酶的本质和作用于面筋的蛋白酶制剂的活性。

53. It was concluded that the amide nitrogen was suitable for strong gluten wheat.

因此，对强筋小麦以施用酰胺态氮肥为宜。

54. Addition of alkali hromates to flour also prevents excessive softening of gluten during dough making.

在制作面团的过程中向面粉中添加碱性溴酸盐也会阻止面筋的过度软化。

55. Among these additives, TGase and wheat gluten flour showed better improving effect.

在各种改良剂，以TGase和谷朊粉效果最好；

56. In the subsequent reaction endogenous, glutathione is withdrawn from the SHSS interchange with gluten proteins.

在后续反应中,内源性谷胱甘肽从面筋蛋白中的SHSS交替转化过程中除去。

57. Mark and Theresa Chimiak of Jupiter, Fla., sued Friday in Florida, claiming their 5-year-old daughter has an intolerance to gluten and became seriously ill after eating the fries.

在周五，美国佛罗里达州朱庇特岛的马克和特雷莎·基米基也提出诉讼，称其5岁女儿对麸质食物过敏，吃麦当劳薯条后即病重。

58. In the study,spraying Triadimefon in ear emergence stage could unite high yield and good quality of weak gluten wheat Ningmai 9 together.

在本试验条件下,抽穗期喷洒粉锈宁的处理易实现宁麦9号优质与高产的统一。

59. Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.

增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量,改善小麦籽粒品质。

60. The strains with cutin grain, however, can improve test weight, protein content, wet gluten content, falling number and extension of Extensograph analysis.

大粒重小麦有利于增加沉淀值，但使湿面筋含量、降落值、稳定时间和延展性降低。

61. It is a new machine that replaces the handwork to shape gluten.

它是一种用机器代替手工来完成面筋绕制的机器。

62. The water absorption of gluten and some quality indexes of 50 samples of wheat flour were determined.

对50个面粉样品的面筋吸水率和某些品质指标进行了测定。

63. The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.

对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。

64. Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength.

将各种天然或无毒、营养丰富的小麦粉改良剂，以适当的比例添加到面筋含量适中，筋力较弱的国产小麦粉中。

65. The design of gluten molding machine divided into three parts: the piece educing setting unit, the cutting setting unit and the winding device unit.

小麦是谷物中最重要的，世界上靠小麦作为食品的人多于靠其它任何食品生活的人。

66. The grain yield, protein content and yield, wet gluten content, sedimentation value increased with the increase of N and K application rates.

小麦籽粒产量、蛋白质含量和产量、湿面筋含量及沉降值均表现出随氮、钾用量的增加而增加的趋势。

67. The wheat gluten was from the same source as the contaminated wheat gluten used in the recalled pet food.

小麦面筋的是来自同一来源的污染的小麦蛋白中使用被召回的宠物食品。

68. The key approaches for chemical modification of wheat gluten,as well as their principles,were viewed in this paper.

小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。

69. Wheat gluten acts as both thickener and coalescent in waterborne interior emulsion coatings.

小麦面筋蛋白在内墙涂料中既起到了成膜剂的作用也起到了增稠剂的作用。

70. Beech- Nut does have a few foods that are gluten free including pears, applesauce, and peaches- but please read labels carefully when shopping.

山毛榉果实确有几种无谷蛋白食物包括梨，苹果酱，桃子---但当要购买时，要仔细阅读说明标签。

71. Mountain Meadows has developed and manufactures the best tasting alternative to peanut butter... NoNuts Golden Peabutter. Completely Peanut, Gluten, and Nut Free.

山草甸开发和制作最佳味道的花生酱、花生食品以及面筋和不含花生的食品。

72. The tainted wheat gluten from the companies ended up in pet food in the United States, and was blamed for a spate of dog and cat deaths.

带毒素的麦麸最后出现在美国的宠物食品中，后来被指责造成了一些宠物猫狗的死亡。

73. Drying temperature was one of the most important factors that affect the properties of edible wheat gluten films.

干燥温度是影响可食性谷朊粉膜性能的一个重要因素。

74. Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films.

干燥温度是影响谷朊粉可食性膜性能的一个重要因素。

75. In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.

强筋组和总样品中蛋白质含黄和稳定时间相关不显著，表明强筋小麦改良更应注重提高蛋白质的质量。

76. Gluten Free Recipe of the Month: Kale Sausage Risotto This month, Mum Mums provides a gluten free recipe that is a hearty, nutritious, and warming meal just in time for fall.

当月无筋食谱：白菜香肠烩饭。妈妈博客提供的这份不含麸质的食谱是刚好在秋日享用的一顿营养丰富、热气腾腾的盛宴。

77. In general, the wheat flour with medium quantity of wet gluten and medium farinographical property has better fermentation behavior.

总体上说，湿面筋含量及揉和性能适中的小麦粉其面团的发酵性能较好；

78. Simmering improved eating qualities of the emulsified meatballs made of soy proteins while decreased the qualities of those made of whey or gluten.

慢煮可增进以大豆蛋白制造之低脂贡丸的官能品质，但却可降低以乳经清蛋白或谷蛋白制造之低脂贡丸的官能品质。

79. Our main production of corn starch, corn gluten meal, corn gluten feed, corn pulp maltose, corn oil, such as germ cake.

我司主要生产玉米淀粉、玉米蛋白粉、玉米蛋白饲料、玉米麦芽糖浆、玉米油、胚芽饼等。

80. So one theory is that it may have been added to the wheat gluten on purpose.

所以有可能这些是故意添加进麦麸中的。