通过一组正交试验对在面包内添加挤压脱酶稳定化米糠进行工艺试验，得出添加挤压脱酶稳定化米糠面包的最佳配方。
Adding stabilized rice bran which lost Enzyme activity to bread, through a storage technological experiments, we attain an optimal formula of them.
研究了以挤压稳定化米糠粉为原料，生产面包的最适配方及技术条件。
The best formulation and producing condition for bread with extruded rice bran were studied.
研究添加稳定化米糠对面团粉质特性和面包品质的影响。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
制作面包时将米糠用油脂覆盖可消除米糠气味和苦味。
Covering rice bran with fat in course of bread preparation could prevent the unique smell and bitterness derived from rice bran.
制作面包时将米糠用油脂覆盖可消除米糠气味和苦味。
Covering rice bran with fat in course of bread preparation could prevent the unique smell and bitterness derived from rice bran.
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