1) powdery mildew of buck wheat
荞麦白粉病
2) buckwheat starch
荞麦淀粉
1.
Kinetics of buckwheat starch enzymatic hydrolysis with fungal-α-amylase;
荞麦淀粉的真菌淀粉酶酶解动力学研究
2.
Study on enzymatic hydrolysis conditions of buckwheat starch with amylase;
荞麦淀粉酶水解工艺条件研究
3.
Physicochemical Properties and Modification of Buckwheat Starch;
荞麦淀粉理化特性及改性研究
3) buckwheat powder
荞麦粉
1.
The influences of buckwheat powder,oat powder,maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph.
用布拉班德粉质仪和拉伸仪研究分析了荞麦粉、燕麦粉、玉米粉对面团流变学性质的影响。
4) buckwheat flour
荞麦粉
1.
were determined,namely buckwheat flour 10%,soybean flour 6%,and bread meliorative reagent 0.
以荞麦粉、大豆粉、面包改良剂为主要添加成分,研制荞麦大豆面包,通过正交试验,确定了三者的最佳添加量,即荞麦粉、大豆粉、面包改良剂分别占面粉重的10%、6%、0·8%。
2.
Through single-factor and orthogonal experimental design, the optimal technological conditions for extraction of flavonoid compounds in buckwheat flour were primarily researched.
采用单因素及正交试验设计,对荞麦粉中黄酮类化合物的最佳提取工艺进行了初步研究,优选了工艺参数。
3.
The rheological behavior of the Korean noodles dough containing the buckwheat flour was studied with amylograph, farnograph and extensograph and the noodle was tasted and graded.
以朝鲜族冷面为研究对象,借助粉质仪、拉伸仪、糊化仪等分析仪器,研究了添加不同比例荞麦粉的冷面面团的流变学特性,并进行了品尝评分。
5) Tartary Buckwheat Flour
苦荞麦粉
1.
A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour;
苦荞麦粉的挤压膨化特性的初步研究
2.
It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.
应用复合添加剂（魔芋微细精粉∶瓜尔豆胶∶黄原胶为３∶３∶２）和苦荞麦粉预糊化工艺，解决了苦荞麦粉无面筋无法加工挂面的技术难题。
6) buckwheat pollen
荞麦花粉
1.
The results showthat buckwheat pollen is rich in protein, dietary fiber, minerals, particularly in K, Fe, Se contents, flavonoids and has a rationalassociation of essential amino acid.
本文对荞麦花粉的营养成分进行了分析和评价。
补充资料：荞麦
| 荞麦 buckwheat 蓼科荞麦属一年生或多年生草本 。是粮食和蜜源作物。起源于中国和亚洲中部，约公元1世纪传到欧洲。中国主产于西北、东北、华北、西南一带高寒山区。世界栽培较多的有前苏联、加拿大、法国、波兰。 荞麦茎直立有分枝。叶戟形，互生。总状或圆锥花序，花被五深裂，白或淡红色。子实为三棱形瘦果，呈黑、褐或灰色。有3个种：①甜荞，又称普通荞麦。中国栽培较多。茎有棱、色淡红带绿。叶基部花斑不明显或无花青素。子房周围有蜜腺，具香味。瘦果大而光滑，品质好。②苦荞，又称鞑靼荞麦。中国西南地区栽培较多。茎光滑绿色。叶基部有明显花青素斑点。果枝上均有疏松的总状花序。瘦果小，棱不明显或呈波浪状，表面粗糙，壳厚味苦。③翅荞，又称有翅荞麦。茎淡红。叶大。多自花授粉。瘦果有棱呈翼状，品质差。中国北方和西南地区有少量栽培。此外，中国各主产区还有米荞。中国西南和东北地区分布有类型丰富的野生荞麦。 荞麦为短日照作物。喜凉湿，不耐高温 、旱风和霜冻。要求积温1000～1200℃。发芽和开花结实的最适温度分别为16℃和25～30℃。种芽顶土力弱，根系弱，要求pH值为6～7的深厚疏松的土壤。喜磷 、钾。需水量比小麦多1倍。荞麦生长期短，仅2～3个月，适应性广，为良好的补闲杂粮作物。春、夏、秋季均可插种。插种期以使盛花期与雨季同步为准，条播。 荞麦种子蛋白质含量约11％，含人体必需氨基酸，赖氨酸含量比小麦和水稻高2倍。富含亚油酸、钙、磷和铁，含维生素B1、B2、E、柠檬酸、苹果酸和芦丁。适口性好，可作面食、糕饼、荞麦米饭；还可作麦片和糖果原料。茎秆、糠壳和麸皮可作饲料。中医学上认为荞麦全株均可入药，治疗高血压、糖尿病及预防微血管脆弱性出血等病症。 |
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