The correlation between glutenin subunits and bread making quality of common wheat was studied in this paper.
全面了解小麦麦谷蛋白亚基的遗传、生化特性及与烘烤品质的关系，有助于小麦品质的改良和研究。
Most of studies on the relationships among glutenin, glutenin fractions, glutenin polypeptides and quality were made because of the importance of glutenin in bread making quality.
由于麦谷蛋白在面包制作品质中的重要性，目前有关麦谷蛋白、麦谷蛋白组分、麦谷蛋白多肽和品质之间的关系研究非常活跃。
The experiment of making peony vinegar bread with vinegar, peony leaves leaching liquor and farina leaching liquor is introduced. The factors influencing the quality are analyzed.
介绍了以米醋、牡丹花瓣浸提液和牡丹花粉浸提液为辅料生产保健面包的试验，并对影响面包品质的因素进行了分析。
应用推荐