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1.Effects of the Addition of Starches in Wheat Flour on Fried Instant Noodle Quality
淀粉对油炸方便面品质影响的研究收藏指正
2.The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
摘要研究了水的碱度、硬度对面条品质的影响。收藏指正
3.(l)Protein plays a more imPortan role on fried instant noodle quality thanstarch, but same as starch on dried noodle quality(2)Protein quality has greater influence on qualities of the both noodles,provided that its content is within certain region(9-l2%).
2．在一定的含量范围（9－12％）之内，蛋白质质量对挂面及方便面品质的影响大于其含量。收藏指正
4.Application molecular markers of wx genes will improve the selection procedure for the waxy wheat and good noodle-quality wheat.
利用wx基因分子标记辅助选择，可以加速培育糯性小麦的进程。收藏指正
5.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。收藏指正
6.A few wheat varieties including Xiaobingmai 33, M99-90, Gaoyou 503, Gelenlea, Canadian 5 and Wildcat perform good steamed bread and noodle quality.
外引品种如小冰麦33、M99-90、高优503、格兰尼、加5和野猫的馒头和面条品质较好。收藏指正
7.Further the multiple reduced regression equation for noodle quality according to SDS-GMP and WxA1+WxB1+WxD1 was established(r=0.84). SDS-GMP and WxA1+WxB1+WxD1 content can be used as the indexes in the selection of noodle wheat cultivars.
建立了面条评分依照SDS GMP和WxA1+WxB1+WxD1含量的多元逐步回归方程 (r=0 84 ) ,提出SDS GMP和WxA1+WxB1+WxD1含量可以作为面条小麦的选种指标。收藏指正
8.It is the network of protein after absorbing water or denatured that gives shaping ability to dough,part of elasticity and springy property to cooked noodle,good absorption quality to instant noodle and it is also the main material that holds starch from being lost during the course of cooking.
蛋白质经吸水或变性后形成的网络结构是使面团具有可塑性、熟面条具有弹性和部分韧性、方便面具有良好复水性的主要原因 ; 也是束缚淀粉颗粒 ,防止其从面条中失落的主要因素。收藏指正
9.The production technics of meal fibre fresh noodle with soft package produced by fried instant noodle equipments and the product quality were studied.
详细介绍了利用油炸方便面设备生产膳食纤维软包装先面条的生产工艺的研究和产品质量标准。收藏指正
10.The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time; the value of dissolving starch and the acidity degree were tended to raise; the moisture content tended to lower; the breaking rate was zero when the storage time of rice was 9 months; its sensory quality became had when the storage time over 21 months; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months.
结果表明：随着稻谷储藏期的延长，米粉加工的成型及散粉质量可以得到明显改善；米粉吐浆值及酸度呈现增加趋势；成品含水量呈现下降趋势；用储藏期为9个月的稻谷加工的米粉断条率为零；当储藏期超过21个月时，感官品质开始下降；综合考虑米粉各品质指标，确定储藏期为9~11个月的稻谷较适宜加工高品质的米粉。收藏指正
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