The best choice is to make flour dumpling flour or high gluten flour.
做饺子皮的面粉最好选择高筋面粉或者是中筋面粉。
Mix the low gluten flour and high gluten flour together in a large bowl.
把低筋粉和高筋粉倒入一个大碗中。
Strudels are usually made with high-gluten flour to increase the malleability of the dough.
馅卷饼通常是用高筋面粉，以增加面团的延展性。
The air 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。
The kitchen manager songzi yang said, " gluten protein is made by washing gluten flour dough. with only a little effort, it can be made at home."
厨房负责人杨松子说：从白面粉洗出的蛋白质面筋，在一般家庭里，稍费点心思的话，也可以做得出来。
This product's main ingredient is almond and barley, combined with low-gluten flour, butter, eggs forming the manual biscuits with a unique flavor.
本产品以青稞及大杏仁为主料，辅以低筋面粉、黄油、鸡蛋等制成了风味独特的手工饼干。
The results indicated that the rye flour belongs to medium gluten flour. The suitable amount of rye flour can be applied in making noodle and bread.
研究结果表明，黑小麦粉属于中等筋力的面粉，可适量地应用于面条和面包的生产中。
Fruits and vegetables should be washed with water first, then clean with water again by adding a little low gluten flour (or starch). This will remove the pesticides.
同时建议不论清洗蔬菜或水果可以先用清水清洗一遍后，第二次清洗时在水中加入少许低筋面粉清洗蔬果确实可以去除农药。
Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.
不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.
在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。
Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.
淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低，较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
The physicochemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
结果表明，单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响，而对沉降值和降落值较小。
Increasing gluten content of flour properly can prevent the decrease in volume of steamed bread.
适当增加面粉面筋含量可防止馒头体积缩小。
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。
Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%.
结果表明，以土豆淀粉为主生产土豆面包是可行的，其生产用原料的较佳配比为：土豆淀粉60%、谷朊粉18%、小麦面粉22%。
The relationship between gluten contents, stiring, hydration, and the state of water in flour dough were studied with NMR and MRI techniques.
利用核磁共振及其成像技术研究了面筋含量、含水量、添加物、搅拌与面团中水的状态之间的关系。
The water absorption of gluten and some quality indexes of 50 samples of wheat flour were determined.
对50个面粉样品的面筋吸水率和某些品质指标进行了测定。
Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments.
本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响，通过实验得到一些规律。
The invention relates to flour, in particular to nutritional and healthcare flour with a high gluten degree.
本发明涉及一种面粉，具体涉及一种高筋度营养保健面粉。
The gluten that can be used at wheat flour directly partly originally checks, the gluten that also can be used at pink of grain of hard bead wheat or common and wheaten wholemeal checks.
本部分可以直接用于小麦粉的面筋测试，也可以用于硬粒小麦颗粒粉或普通小麦全麦粉的面筋测试。
Cadre divides adopting equation ISO 21415-2: 2006 " wheat and law of instrument of content of wheat flour gluten determine wet gluten content " (English edition) .
本部分等同采用ISO 21415-2：2006《小麦和小麦粉面筋含量仪器法测定湿面筋含量》（英文版）。
Cadre divides adopting equation ISO 21415-2: 2006 " wheat and law of instrument of content of wheat flour gluten determine wet gluten content " (English edition) .
本部分等同采用ISO 21415-2：2006《小麦和小麦粉面筋含量仪器法测定湿面筋含量》（英文版）。
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