The retrogradation of steamed bread is a common problem.
馒头制品的回生是一个普遍问题。
Formamide could effectively restrain the starch retrogradation.
结果表明甲酰胺可以有效抑制淀粉回生。
Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。
The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系结构及淀粉糊的老化特性。
The effects of degree substitution on retrogradation and anti-mycotic were less.
糊黏度则先减后增。取代度的变化对沉降性和抗霉菌能力影响不大。
Retrogradation characteristic of instant rice noodles during storage was studied.
研究了方便米粉在贮藏过程中的老化特性。
The inhibition of trehalose for the retrogradation of sticky rice starch was studied.
本文主要研究了海藻糖对糯米粉的回生抑制作用。
The research on starch retrogradation is of great importance for improving food texture.
淀粉回生研究对改善食品品质有重要意义。
The research on starch retrogradation is of great importance for improving food texture .
淀粉老化研究对改善食品品质有重要意义。
This study mainly focused on retrogradation of instant rice and improvement of processing.
本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。
In manufacture process of tint phenolic paint, cooling in linseed oil prevents retrogradation.
介绍溶剂法制浅色酚醛漆料工艺中，采用亚麻油内冷却防止漆料胶化的方法。
After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.
由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。
The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。
On the other hand the residual iron ions and copper ions had great effect on the retrogradation of oxidized starches.
另一方面残留的铁、铜离子对氧化淀粉的凝沉性有较大的影响。
The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.
结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。
When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.
对于大米淀粉的短期回生，水分含量越低，短期回生速度越慢，淀粉凝胶达到稳定的时间越长。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
With rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.
随着基准面的下降，沉积物总体呈进积特征。
Thermoplastic starch (TPS) plasticized with mixture of urea and formamide (UFPTPS) could effectively restrain the starch retrogradation.
使用尿素和甲酰胺混合塑化剂制备的热塑性淀粉(UFPTPS)可以有效抑制淀粉的回生。
Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。
The results showed that Colocasia esculenta Schott starch has properties of lower clarity, poor freeze-thaw stability and good retrogradation.
结果表明，香芋淀粉糊具有透明度低，冻融稳定性差，沉降性好等性质。
The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.
以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
When starch that has been heated, is cooled, retrogradation occurs converting some of the gelatinised starch to a crystalline form which is resistant to digestion.
当已经被加热，被冷却的淀粉，逆行发生将一些被成胶状的淀粉转换成对消化是反抗的一种水晶的形式。
According to the primary procedure of the formation of microcrystalline starch, the preparation methods were classified as retrogradation, hydrolyzation and crystallization.
微晶淀粉的制备方法按生成微晶的主要步骤可划分为回生法、水解法和结晶法三类。
The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
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