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(guò)流變學(xué)試驗(yàn)、面包烘焙試驗(yàn)，探討了國(guó)產(chǎn)脂肪酶對(duì)面包粉品質(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(duì)黑麥與小麥雜交種即黑小麥的培育產(chǎn)生了面包制作方面賴氨酸含量比親本小麥面粉中含量高的谷物。
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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(duì)面包烘焙品質(zhì)的影響，并對(duì)優(yōu)質(zhì)一級(jí)面包粉和普通面包粉進(jìn)行了比較。