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)定化米糠粉爲(wèi)原料，生産麪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.
制作麪包時(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(guò)一組正交試騐對(duì)在麪包內(nèi)添加擠壓脫酶穩(wěn)定化米糠進(jìn)行工藝試騐，得出添加擠壓脫酶穩(wěn)定化米糠麪包的最佳配方。