soy flour

1. Beat eggs with salt, water, soy flour Jiaocheng light, wrapped in eggplant.
   鸡蛋打散与盐、水豆粉搅成淡豆粉、裹于茄子上。
2. The carotenoid pigments of wheat flour are bleached by the addition of enzyme-active soy flour.
   小麦面粉中的类胡萝卜素会由于添加具有酶活性的大豆粉的作用而褪色。
3. It was demonstrated that type II lipoxygenase is responsible for the improver action and the bleaching effect caused by the enzymeactive soy flour.
   已经证明Ⅱ型的脂肪氧合酶有助于酶活性大豆粉的改良剂作用和漂白作用。
4. The Effect Comparison of Three Kinds of Exogenous Phytase on Soy Flour
   3种外源植酸酶在大豆粉中作用的比较
5. She had fed the mothers GM soy flour purchased at a supermarket.
   她是以从超市里买来转基因豆面食喂养那些怀孕的母鼠。
6. "The complex mixture found in soy flour doesn't make the tumor grow," Helferich said.
   “大豆粉中复杂的混合成分并不促进肿瘤生长，”他说道。
7. Mainly used for producing extruded soy flour, corn, soy meal and flaky feed for baby pigs in feed manufacturing as well as for processing other materials.
   主要用于饲料加工中生产膨化大豆粉、玉米、豆粕、片状乳猪料，以及其它一些原料的加工。
8. Powder materials suitable for a variety of bags, such as milk powder, flour, soy flour, powder, seasoning powder, pearl powder.
   适用于各种粉剂物料的袋包装，如奶粉、面粉、豆粉、药粉、调味粉、珍珠粉等。
9. A quasi-3D FE model for a power-law fluid was used to describe the 3D transport process during the processing of defatted soy flour in the melt conveying section of a single-screw extruder.
   采用控制容积法，对大豆蛋白质单螺杆挤压的熔体输送段进行了准三维的数值模拟，并考察了工艺参数对挤压过程的影响。
10. The traditional production technics of damp soy flour can not effectively remove soy milk flavour. The dry microwave disposal technics can remove the soy milk flavour effectively, and the water-solubility of soy flour protein after treating reaches 63.6%.
    传统的湿法大豆粉生产工艺不能有效去除豆腥味，采用干法微波脱腥生产工艺，不仅有效地脱除大豆的腥味，且处理后的大豆粉蛋白质的水溶性达63.6%。
11. A Study on the Viscosity Model of Soy Flour Dough
    大豆面团粘度模型的研究
12. Study on soy flour-polysaccharide graft as fat replacer
    豆粕-多糖接枝物脂肪替代品的研究
13. Numerical Simulation of Melt Conveying Section during Defatted Soy Flour by Single-screw Extrusion
    大豆蛋白质单螺杆挤压熔体输送段的数值模拟
14. The defatted soy flour ws mixed with certain amount of water, and agitated at pH 8.0 and ambient temperature for 40 minutes. After centrifuge, the supernatant was ultra filtrated, the soy protein concentrates were dried and obtained by freezing.
    脱脂豆粕和水按一定比例混合，pH80室温下搅拌40min，离心，上清液经超滤、冷冻干燥，得到大豆浓缩蛋白。
15. STUDIES ON PROTEIN SUPPLEMENTS ⅱ. The Nutritive value of different heat processed soy flour and peanut protein concentrate
    蛋白质补充品的研究&Ⅱ.不同加热处理法制备的黄豆粉和花生蛋白粉的营养效用
16. Using defatted soy flour as raw material, the modified soy protein were prepared in microwave oven.
    以低温脱脂大豆粉为原料，采用微波加热方式制备接枝改性大豆蛋白。
17. Comparing with the animal protein wood adhesives, the vegetable protein based, especially soy protein, or soy flour based wood adhesives possess the advantages of low cost, abundant in raw material supply, a better sanitation condition.
    较诸动物蛋白胶，植物性蛋白胶，特别是豆胶具有原料来源广，价格低廉，环保性能优异的特点。
18. Influences of different processing conditions on soy flour bread
    不同工艺条件对大豆面包的影响
19. The affect of soy flour and ISP to the sensory quality of luncheon meat is studied. A best formulation is found by screening and sensory evaluation. This product is of high quality with protein increasing 3.6%, fat decreasing 33.2% and cost saving 32%.
    本文研究了大豆粉和大豆分离蛋白对午餐肉感官指标的影响，通过配方筛选和感官评价实验，获得最佳配方，不仅产品品质提高，蛋白质含量增加3.6%，脂肪含量降低33.2%，而且成本能节约32%。
20. Adhesiveness and water resistance of soybean glue based on defatted soy flour modified with acylating reagent A, B, cross-linking reagent and surfactant were discussed.
    采用酰化试剂A、酰化试剂B、交联剂和表面活性剂改性脱脂大豆粉，研究了各种方法改性后的脱脂大豆粉的粘接性和抗水性。
21. Effect of konjak powder and defatted soy flour on noodle quality
    魔芋粉和脱脂大豆粉复合对面条品质的影响
22. Fractionated soy protein product I with enriched glycinin and fractionated soy protein product ⅱ with enriched β-conglycinin were obtained by alkali extraction of defatted soy flour and then precipitation under selected conditions.
    利用〃碱溶酸沉〃方法，得到富含大豆球蛋白的大豆分级蛋白产品Ⅰ和富含β-伴球蛋白的大豆分级蛋白产品Ⅱ。
23. The influences of different processing conditions on soy flour bread were researched.
    研究不同工艺条件对大豆面包品质的影响，确定大豆面包制作的最佳工艺。
24. Effects of chemical modification on properties of defatted soy flour ( ii)
    化学改性对脱脂大豆粉性质的影响（Ⅱ）
25. So, Enzyme-active defatted soy powder was selected to be added to wheat flour to improve nutritive value of wheat flour. ( 2) Effects on dough properties and qualities of noodle were studied after adding different amount of defatted soy flour.
    因此，选取脱脂大豆粉制备豆麦混合粉。（2）研究脱脂豆粕粉的添加量对面团特性及挂面品质的影响。
26. As adding amount of defatted soy flour increases, the peak viscosity of the mixed powder became smaller, farinograph and extensibility properties of dough showed deterioration trends.
    结果表明，脱脂豆粉的添加加使豆麦混合粉的峰值粘度减小，面团拉伸特性呈劣变趋势；当脱脂豆粉添加量超过6%，面团稳定时间开始下降，弱化度升高。
27. Noodle became yellow, water absorption of noodle gradually decreased, cooking loss of noodle increased when defatted soy flour was added to wheat flour.
    脱脂豆粉的添加使挂面变黄，使挂面烹调损失呈现增大的趋势、挂面吸水率逐渐减小。

noun

1. meal made from soybeans

   Synonym:    soybean mealsoybean flour