wheat flour bread

基本解释

Effects of domestic lipase on wheat bread flour was studied by rheology te st?bread-making experiments.
通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。
Development of the wheat-rye hybrid, triticale, has yielded a grain with a lysine content higher than that of wheat flour in bread making.
对黑麦与小麦杂交种即黑小麦的培育产生了面包制作方面赖氨酸含量比亲本小麦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对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。