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(xué)試驗、面包烘焙試驗，探討了國產(chǎn)脂肪酶對面包粉品質(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面包烘焙品質(zhì)的影響，并對優(yōu)質(zhì)一級面包粉和普通面包粉進行了比較。