bran bread

基本解釋

The best formulation and producing condition for bread with extruded rice bran were studied.
研究了以擠壓穩(wěn)定化米糠粉為原料，生產(chǎn)面包的最適配方及技術(shù)條件。
Covering rice bran with fat in course of bread preparation could prevent the unique smell and bitterness derived from rice bran.
制作面包時(shí)將米糠用油脂覆蓋可消除米糠氣味和苦味。
Adding stabilized rice bran which lost Enzyme activity to bread, through a storage technological experiments, we attain an optimal formula of them.
通過一組正交試驗(yàn)對(duì)在面包內(nèi)添加擠壓脫酶穩(wěn)定化米糠進(jìn)行工藝試驗(yàn)，得出添加擠壓脫酶穩(wěn)定化米糠面包的最佳配方。