研究了脆香豆加工过程中，淀粉、寒梅粉、低筋面粉的添加配方、膨松剂以及烘焙时在不同温度不同烘焙时间下对脆香豆成品品质的影响。
Various factors, including amount of wheat amylum, cooked rice powder, low protain flour , baking temperature and baking time were studied in the production process of fragile and smelling goober.
从专用粉生产的原料、加工工艺过程、面粉的后处理、成品的推销及售后服务等方面阐述了如何才能成功地开发出专用粉并顺利地推向市场。
From the aspects of the raw materials, production technology for processing the tailored flour, post-treatment of flour, the sale of products as well as after-sales service etc.
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