荞麦粉的添加对混粉面包的质量有影响。
研究了混合后小麦粉的粉质、 拉伸、 糊化及烘焙特性。
The farinaceous , extensible, gelatinous and baking features of the mixed wheat flour were studied.
小麦粉的标准化生产应以小麦粉质量标准为工作核心,健全面粉企业的标准化体系。
That means the core of standard production should be the quality standard of flour and the perfection of the standardization system in flour enterprises.
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