Mixograph

基本解釋

U PP%was closely related to the flour mixograph shape.
面粉的揉面曲線形狀與其UPP%25值密切相關(guān)；
Samples from Eerguna showed high protein content and sedimentation value, but weak mixograph properties.
額爾古納市蛋白含量和沉降值較高，和面時(shí)間和耐揉性低。
However, 1BS or 1RS had a slight effect on index of width, and Glu-Dl with small contribution to SDS sedimentation and peak time of mixograph.
1BS對(duì)SDS沉淀值及和面圖的大多數(shù)指標(biāo)有較大的影響，但對(duì)寬度指數(shù)的作用略??； Glu-D1對(duì)和面圖的大多數(shù)指標(biāo)都有較大影響，但對(duì)高峰寬度和SDS沉淀值的作用較小；
Measuring of breadmaking quality usually needs expensive instruments such as Extensograph, Mixograph and Farinograph etc.
烘烤品質(zhì)的測(cè)定通常需要比較昂貴的儀器，如：粉質(zhì)儀、拉伸儀、和面儀等，這些儀器難以在各育種單位普及。
The results also indicated that UPP%was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM).
UPP%25與PTM呈極顯著正相關(guān)，與揉面儀曲線圖峰高(PHM)呈顯著負(fù)相關(guān)；