英语翻译In the literature,there is no study on the rheologicalpr

英语翻译
In the literature,there is no study on the rheological
properties of gluten-free cake batter made from rice flour
containing gums and emulsifier.Therefore,the present
study was conducted to model the rheological characteristics
of gluten-free cake batter made from rice flour and
to compare the impact of different gums on rice batters
and cake properties,which was baked in IR-microwave
combination oven.
2.Materials and methods
2.1.Materials
Rice flour having 10% moisture,6% protein,0.6% ash
(Knorr-C- apamarka,Istanbul,Turkey),sugar (sucrose),
salt and baking powder (Bag˘ dat Baharat,Ankara,Turkey)
and shortening (Becel,Unilever,Turkey) containing
vegetable oil,water,non-fat pasteurized milk,emulsifier
blend (vegetable mono/digliserides,soy lecithin),salt,lactic
acid,potassium sorbate,vitamins (E,B6,Folic acid,A,D
and B12),butter aroma and color additive (beta carotene),
were bought from local markets.Egg white powder
containing 8% moisture,82% protein and 4% carbohydrates
was obtained from Igreca (Seiches Sur le Loir,
France).The emulsifier blend,PurawaveTM(G-5568),
which is composed of lecithin,soy protein,mono/
diglycerides,and vegetable gums,was supplied from
Puratos (Belgium).Xanthan gum (Xanthomonas campestris),
the galactomannans,guar gum and locust bean gum
were obtained from Sigma-Aldrich (Steinheim,Germany).
k-carrageenan (Viscarin XP 3480) and HPMC (Methocel
F4M FG) were supplied from FMC biopolymer (Pennsylvania,
USA) and Dow Chemical Company (Michigan,
USA),respectively.Xanthan–guar gum and xanthan–kcarregeenan
gum blends were prepared by mixing these
gums in equal proportions.

在文献中,是没有流变性的研究
性能面筋-免费蛋糕面糊制成的米粉
含有树胶和乳化剂.因此,本
研究进行了模型的流变特性
面筋-免费蛋糕面糊制成的米粉和
比较不同的影响,牙龈对水稻击球
和蛋糕性能,这是烤在红外微波
组合炉.
2 .材料与方法
2.1 .材料
米粉有10 ％的水分,蛋白质6 ％ ,0.6 ％ ,灰分
（克诺尔-的C - apamarka ,伊斯坦布尔,土耳其） ,糖（蔗糖） ,
盐和烘焙粉（袋˘数据baharat ,安卡拉,土耳其）
及缩短（贝塞尔,联合利华,土耳其） ,其中载有
植物油,水,不发巴氏奶,乳化剂
共混物（蔬菜单声道/ digliserides ,豉油,卵磷脂） ,盐,乳酸
酸,山梨酸钾,维生素（五,B6中,叶酸,署署长
和B12的） ,黄油的香气和颜色的添加剂（ β胡萝卜素） ,
分别购自当地市场.蛋清粉
载有8 ％的水分,有82 ％的蛋白质和碳水化合物的4 ％
获得igreca （假潮sur乐loir ,
法国） .乳化剂共混物,purawavetm （克- 5568 ） ,
这是组成卵磷脂,大豆蛋白,单声道/
diglycerides ,和蔬菜树胶,是从供应
puratos （比利时） .黄原胶（黄单胞菌campestris ） ,
该galactomannans ,瓜尔豆胶和刺槐豆胶
获得了由∑ -爱秩序（ steinheim ,德国） .
的K -卡拉胶（ viscarin XP的3480 ）和羟丙基甲基纤维素（ methocel
f4m纤维蛋白原）提供了从FMC的生物高分子（宾夕法尼亚州,
美国）和陶氏化学公司（密歇根州,
美国） ,分别.黄原胶-瓜尔豆胶和黄原胶- kcarregeenan
胶共混物的制备混合这些
牙龈在平等的比例.