1. 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。
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2. The most common culprits are gluten, lactose, and nuts – i.e dairy, wheat/bread items, nuts.
最常见的诱因有麸质，乳糖以及坚果。 例如，乳制品，大麦|面包系列，坚果。
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3. Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
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4. The menu includes salads with olives, capers and pine nuts; gluten-free bread with nut-based butter or olive tapenades; smoked salmon with herb dressing; and other various meat and fish dishes.
5. 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。
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6. For coeliacs, eating even the smallest crumb of gluten (found in things like bread, cakes and pasta) can cause tiredness along with bloating, diarrhoea, nausea, muscle pain and headaches.
7. The survey found most gluten-free products in supermarkets – such as gluten-free bread and biscuits – are higher in fat than the equivalent standard products.
8. 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。
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9. 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。
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10. 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%.
11. 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。
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12. 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。
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13. This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
研究了谷朊粉的添加量对速冻馒头比容、柔软度、总评分等品质的影响。
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14. Wheat gluten (glutenin) subunits include high molecular weight glutenin subunits (HMW-GS) and low molecular weight subunits (LMW-GS), and HMW-GS relate to the bread properties closely.
