Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory.
并通过分析总结前一次的实验结果进行配方、工艺的不断改良,从而得到在口感,质地,色泽上都令人较为满意的面包。
Most will yield acceptable bread if the amount of wheat flour replaced is limited, if the formula is modified, and in some cases if the manipulation is altered.
如果小麦粉被取代的量有限,并且面包的配方经过修改,同时在一些场合下改变操作,那么,大多数代用物都会生产出可接受的面包来。
In this paper, the formula and additives' dosage of concentrated pre-blent bread flour are studied, and a kind of high-quality pre-blent bread flour is developed.
本文对浓缩杂粮面包预拌粉的配方及添加剂的用量进行了研究,研制出理想的预拌粉。
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