gluten

noun

1. 谷蛋白；面筋
   a sticky substance that is a mixture of two proteins and is left when starch is removed from flour, especially wheat flour
   1. We sell a range of gluten-free products (= not containing gluten ) .
      我们出售各种无谷蛋白产品。

1. 谷蛋白；面筋
   Gluten is a substance found in cereal grains such as wheat.

1. Gluten develops elasticity in a dough.
   麸质使生面团有韧劲。
2. In bread making the gluten is developed by kneading to form a strong network which sets on baking.
   面筋有单性，从而有助于保持空气和二氧化碳在混合料之中，使混合料变松。在面包制作过程中，面筋靠揉捏作用形成，构成一定强度的网络，它在烘时固定下来。
3. There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.
   湿面筋含量和面团稳定时间与强筋小麦产量呈正相关。
4. A higher content of gluten will not guarantee good baking quality.
   但较高面筋含量的面团也不一定能保证具有良好的焙烤特性。
5. Comparison of Starch, Protein Accumulation and Amyloplast Development in Wheat Cultivars with Strong, Medium, and Weak Gluten
   强、中、弱筋小麦籽粒中淀粉、蛋白质积累和淀粉体发育的比较
6. I think he is allergic to gluten, so I changed his diet.
   我想他对麸质过敏，所以我把他通常吃的东西都给换了换。
7. Individuals with celiac disease cannot tolerate gluten, a protein found in wheat, rye, and barley.
   患有乳糜泻的个体不能耐受小麦、黑麦和大麦中的一种蛋白质――谷蛋白。
8. Study on Wheat Gluten Index Correlated with HMW-GS and Bread Toasting Quality
   小麦面筋指数与HMW-GS和面包烘烤品质间的关系研究
9. Total protein, gliadin and gluten protein showed significant and positive correlation to sedimentation value and wet gluten content.
   总蛋白、醇溶蛋白、贮藏蛋白含量均与沉淀值和湿面筋含量呈极显著正相关；
10. Gluten ( can cause GI and systemic symptoms) It's found in wheat and oats, and thus in cereal, bread and pasta.
    面筋（可引起消化道及全身症状）发现小麦和燕麦，从而在谷类，面包和面食。
11. Persons with an allergy to gluten can often eat rice or spelt products.
    对谷蛋白过敏的人可食用以稻米和思佩耳特小麦做成的食品。
12. Research on The Method of Extracting and Hydrolyzing Protein From Corn Gluten Meal
    从玉米蛋白粉中提取和水解蛋白质方法的研究
13. You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour.
    中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
14. In this subject, gluten was modified by both wet heat treatment and succinic anhydride acylation.
    本文主要研究了湿热&琥珀酸酐酰化对小麦面筋蛋白进行复合改性。
15. The pot experiment was adopted to study the effects of potassium on Grain Yield and quality of strong gluten wheat.
    摘要采用盆栽试验方法研究了钾对强筋小麦产量和品质的影响。
16. The Atkins diet and a fashion for gluten allergies have made wheat seem less wholesome.
    而阿金饮食法和对谷蛋白过敏的流行，也让小麦看起来不是那么有益于健康。
17. What is gluten and what is an allergic reaction to it.
    什么是面筋和什么是过敏性反应。
18. The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity
    蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响
19. Transglutaminase can improve the gluten content, lower elongation;
    谷氨酰胺转胺酶能提高面筋含量，降低延伸性；
20. Enzymes for digestion of gluten, casein.
    补充针对面筋和酪蛋白的生化酶。
21. 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。
22. This product contains no yeast, dairy, soy, corn, gluten or any artificial preservatives.
    本品不含酵母、奶、黄豆、玉米糊、麸质或任何人工防腐剂。
23. Any of several simple proteins derived from rye or wheat gluten.
    麸朊从黑麦或小麦面筋中提取的一种粗蛋白。
24. 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。
25. Gluten is a protein in wheat, rye and barley.
    面筋是存在于小麦、黑麦和大麦中的的蛋白质。
26. Research on edible composite film of mixed soy protein isolate and wheat gluten protein;
    利用流变仪研究了超声处理对小麦湿面筋蛋白流变学性质的影响。
27. You will find that recently there was a recall due to wheat gluten from a Chinese company.
    你会发现，最近有一个记得，由于小麦面筋从一家中国公司。
28. The Influences of Succinylation and Protease Modification on Wheat Gluten Protein Functionality
    琥珀酰化和蛋白酶改性处理对小麦面筋蛋白性质的影响
29. You probably have heard the term gluten free, but have you researched what that means?
    您可能已经听取了长期面筋免费的，但你研究这意味着什么？
30. This paper has introduced extraction and peculiarity of wheat gluten.
    研究超声波技术改变小麦面筋蛋白的功能特性。

noun

1. a protein substance that remains when starch is removed from cereal grains