bran dough

基本解釋

Wheat bran water insoluble pentosan has negative influence on dough and bread-making properties.
小麥麩皮水不溶戊聚糖對面團(tuán)特性及面包烘焙品質(zhì)有明顯的弱化作用；
Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.
研究了添加米糠對面團(tuán)粉質(zhì)特性和饅頭品質(zhì)的影響。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
研究添加穩(wěn)定化米糠對面團(tuán)粉質(zhì)特性和面包品質(zhì)的影響。