Producer of the climate, variety, refined handling, harvest, storage, consumer and other baking technology is appropriate, the conditions are decided coffee flavor.
生产地的气候、品种、精制处理、收成、储藏、消费国的烘焙技术是否适当等，都是决定咖啡豆香味的条件。
In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.
通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。
The effects of fermentation, baking and storage during the processing of bread on the chemical forms of iron were investigated.
将各种铁源加到面粉中，制成面包，测定其中铁存在的化学形式，研究面包生产过程中发酵、焙烤、贮藏对铁化学形式的影响。
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