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1·The retrogradation of steamed bread is a common problem.

馒头制品的回生是一个普遍问题。

2·Formamide could effectively restrain the starch retrogradation.

结果表明甲酰胺可以有效抑制淀粉回生。

3·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。

4·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。

5·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。

6·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。

7·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。

8·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。

9·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。

10·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。

凝沉

1·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。

逆行

1·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。