wheat flour bread

基本解釋

Effects of domestic lipase on wheat bread flour was studied by rheology te st?bread-making experiments.
通過流變學試騐、麪包烘焙試騐，探討了國産脂肪酶對麪包粉品質(zhì)的影響。
Development of the wheat-rye hybrid, triticale, has yielded a grain with a lysine content higher than that of wheat flour in bread making.
對黑麥與小麥襍交種即黑小麥的培育産生了麪包制作方麪賴氨酸含量比親本小麥麪粉中含量高的穀物。
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The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉對麪包烘焙品質(zhì)的影響，竝對優(yōu)質(zhì)一級麪包粉和普通麪包粉進行了比較。