Baking volume, form, crumb structure and elasticity, and the taste of the baked product are evaluated.
焙烤后的体积、形式、屑状结构和弹性，以及陪烤制品的风味都可以从试验结果中得到评估。
High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread.
膨胀势和RVA粘度参数高可以显著改善馒头的外观、结构和弹韧性，进而显著提高馒头的总分。
Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.
在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。
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