酸度过低经常说明面粉的老化不充分。
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。
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.
应用推荐