淀粉測定記錄儀

Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied. 研究了添加米糠對面團(tuán)粉質(zhì)特性和饅頭品質(zhì)的影響。

This paper tested and analyzed the YAN and WSN with Brabender Farinograph 、Extensograph 、Amylograph and color sorter . 借助布拉班德粉質(zhì)儀、拉伸儀、糊化儀和美能達(dá)色差儀,對加鹽面條和加堿面條進(jìn)行對比測試分析。

GC8901 was superior to SN1391 in terms of GMP and HMW-GS contents, flour sedimentation value, farinograph parameters and extensograph parameters. 藁城8901籽粒谷蛋白、GMP含量、HMW-GS含量、面粉沉淀值、粉質(zhì)儀參數(shù)和拉伸儀參數(shù)顯著高于山農(nóng)1391。

Measuring of breadmaking quality usually needs expensive instruments such as Extensograph, Mixograph and Farinograph etc. 烘烤品質(zhì)的測定通常需要比較昂貴的儀器，如：粉質(zhì)儀、拉伸儀、和面儀等，這些儀器難以在各育種單位普及。

Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph. 用布拉班德粉質(zhì)儀和拉伸儀研究分析了板栗粉對面團(tuán)流變學(xué)性質(zhì)的影響。