单词百科:gluten是什么意思?gluten怎么发音?gluten的解释和用法

英语单词gluten是什么意思?gluten怎么读?gluten怎么发音?英语巴士为您整理了gluten的解释、用法、例句、词组等相关学习资料。下面跟小编一起来看看吧！

gluten怎么读

gluten的读音:[ˈglu:tn]

gluten的意思

1、n.麸质;面筋;谷胶;

gluten的相关词组

1、wheat gluten 面筋;

gluten的双语例句

1、Brain Fuel no: yeast, salt, sugar, gluten, dairy, starch, soy, animal products, artificial preservatives or coloring.

脑活素不含: 酵母 、 食盐 、 糖 、 麸质 、 奶油 、 淀粉 、 豆类 、 动物产品 、 人工防腐剂、色素.

2、Corn gluten meal ( CGM ) is difficult to dissolve in water.

玉米蛋白 ( ComGluten Meal ) 水溶性差,组成复杂,口感粗糙,严重影响了其在食品中的应用.

3、People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

脂泻病患者对于谷蛋白(小麦中的一种蛋白) 、 黑麦 、 大麦不能耐受.

4、Gluten develops elasticity in a dough.

麸质使生面团有韧劲。

5、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, 重金属, 二恶英和多氯联苯.

6、The current water extractor is gluten flour produces the widespread application drying apparatus.

气流干燥器是谷朊粉生产广泛应用干燥装置.

7、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.

8、How did the melamine wind up in the wheat gluten? Investigators still don't know.

三聚氰胺是如何掺入小麦麸子的 呢 ?调查者尚不清楚.

9、A new improved vital gluten quality testing method was developed.

开发了一种新的谷朊粉品质检测方法.

10、Bone soft and weak gluten solid grip of chaos, crying like a sweet smile.

骨弱筋柔而握固的混沌, 哭声似笑的甜蜜.

11、As a gelata ingredient in instant noodles it can raise its gluten tenacity and elasticity.

作为方便面中凝胶配料,提高面筋度,使面具有更多的韧性度,口感更富有弹性.

12、recipes for people who are gluten intolerant

谷蛋白过敏人士的食谱

13、Edible films with desirable oxygen permeability can be prepared from wheat gluten under certain conditions.

一定的条件下,以小麦蛋白为原料可以制得具有良好透氧性的薄膜.

14、Free Of Dairy, gluten, eggs, yeast , wheat, corn, alcohol, artificial flavor, sweeteners or 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.

15、No wheat, no gluten, no dairy , no egg, no shellfish tree nuts.

不含小麦, 麸质, 牛奶, 鸡蛋, 壳类动物,坚果.

16、In this article , succinylated wheat gluten was used in cake.

研究采用琥珀酰化小麦面筋蛋白应用于蛋糕生产.

17、During kneading, the protein molecules become more closely aligned and the gluten becomes stronger and elastic.

通过搅拌或揉捏, 蛋白分子的排列越来越紧密,面筋变得更加强韧而有弹性.

18、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.

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