gluten
英 ['glu?t(?)n]
美['ɡlutn]
- n. 面筋；麩質(zhì)；谷蛋白
實(shí)用場(chǎng)景例句
- We sell a range of gluten-free products (= not containing gluten ) .
- 我們出售各種無(wú)谷蛋白產(chǎn)品。
牛津詞典
- Free Of Dairy, gluten, eggs, yeast , wheat, corn, alcohol, artificial flavor, sweeteners or preservatives.
- 不含牛奶, 麩質(zhì),大豆, 雞蛋, 大麥, 玉米, 酒精, 色素, 人造甜料和防腐劑.
期刊摘選
- Gluten swelling power is assessed by a sedimentation value as recommended by Zeleny.
- 面筋的膨脹力是通過(guò)Zeleng推薦使用的沉積值法進(jìn)行估測(cè)的.
期刊摘選
- Brain Fuel no: yeast, salt, sugar, gluten, dairy, starch, soy, animal products, artificial preservatives or coloring.
- 腦活素不含: 酵母 、 食鹽 、 糖 、 麩質(zhì) 、 奶油 、 淀粉 、 豆類(lèi) 、 動(dòng)物產(chǎn)品 、 人工防腐劑、色素.
期刊摘選
- This product contains no yeast, dairy, soy, corn, gluten or any artificial preservatives.
- 本品不含酵母 、 奶 、 黃豆 、 玉米糊 、 麩質(zhì)或任何人工防腐劑.
期刊摘選
- Bone soft and weak gluten solid grip of chaos, crying like a sweet smile.
- 骨弱筋柔而握固的混沌, 哭聲似笑的甜蜜.
期刊摘選
- The extractions of glutenin and gliadin from vital wheat gluten were investigated.
- 以谷朊粉為原料,提取了麥谷蛋白和麥醇溶蛋白.
期刊摘選
- In this article , succinylated wheat gluten was used in cake.
- 研究采用琥珀?；←溍娼畹鞍讘?yīng)用于蛋糕生產(chǎn).
期刊摘選
- Corn gluten meal ( CGM ) is difficult to dissolve in water.
- 玉米蛋白 ( ComGluten Meal ) 水溶性差,組成復(fù)雜,口感粗糙,嚴(yán)重影響了其在食品中的應(yīng)用.
期刊摘選
- And if the wheat gluten was , officials said, it wouldn't have been tested for melamine.
- 有關(guān)官員稱(chēng)就是檢測(cè)了這些小麥麩子, 也不可能檢測(cè)到三聚氰胺.
期刊摘選
- A new improved vital gluten quality testing method was developed.
- 開(kāi)發(fā)了一種新的谷朊粉品質(zhì)檢測(cè)方法.
期刊摘選
- By means of compound factors test, the application of new flour gluten fortifier was studied.
- 采用復(fù)因素試驗(yàn)對(duì)新型面粉增筋劑進(jìn)行了應(yīng)用研究.
期刊摘選
- So one theory is that it may have been added to the wheat gluten on purpose.
- 所以有可能這些是故意添加進(jìn)麥麩中的.
期刊摘選
- The current water extractor is gluten flour produces the widespread application drying apparatus.
- 氣流干燥器是谷朊粉生產(chǎn)廣泛應(yīng)用干燥裝置.
期刊摘選
- As a gelata ingredient in instant noodles it can raise its gluten tenacity and elasticity.
- 作為方便面中凝膠配料,提高面筋度,使面具有更多的韌性度,口感更富有彈性.
期刊摘選
- During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and elastic.
- 通過(guò)攪拌或揉捏, 蛋白分子的排列越來(lái)越緊密,面筋變得更加強(qiáng)韌而有彈性.
期刊摘選
- How did the melamine wind up in the wheat gluten? Investigators still don't know.
- 三聚氰胺是如何摻入小麥麩子的 呢 ?調(diào)查者尚不清楚.
期刊摘選
- The crude protein content or wet gluten and the volume of bread had little correlation.
- 蛋白質(zhì)及濕面筋含量與面包體積相關(guān)性很小.
期刊摘選
- Gluten, Yeast, Milk Derivatives, Artificial Colors or Flavors, Heavy Metals, Dioxins and PCBs.
- 谷朊粉, 酵母, 牛奶衍生物, 人工色素或香精, 重金屬, 二惡英和多氯聯(lián)苯.
期刊摘選
- Edible films with desirable oxygen permeability can be prepared from wheat gluten under certain conditions.
- 一定的條件下,以小麥蛋白為原料可以制得具有良好透氧性的薄膜.
期刊摘選
- People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
- 脂瀉病患者對(duì)于谷蛋白(小麥中的一種蛋白) 、 黑麥 、 大麥不能耐受.
期刊摘選
- In this study, protein content was significantly and positive correlated to wet gluten and sedimentation.
- 強(qiáng)筋組和總樣品中蛋白質(zhì)含黃和穩(wěn)定時(shí)間相關(guān)不顯著,表明強(qiáng)筋小麥改良更應(yīng)注重提高蛋白質(zhì)的質(zhì)量.
期刊摘選
- In this test, the best addition of wheat gluten is 4 %.
- 在該試驗(yàn)條件下, 谷朊粉最佳添加量為4%.
期刊摘選
- No wheat, no gluten, no dairy , no egg, no shellfish tree nuts.
- 不含小麥, 麩質(zhì), 牛奶, 雞蛋, 殼類(lèi)動(dòng)物,堅(jiān)果.
期刊摘選
- recipes for people who are gluten intolerant
- 谷蛋白過(guò)敏人士的食譜
《牛津高階英漢雙解詞典》
- Gluten develops elasticity in a dough.
- 麩質(zhì)使生面團(tuán)有韌勁。
柯林斯例句