利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
结果表明：改性豆渣纤维粉在面团中添加量提高很大，最大添加量可达9%。
The results showed that the additive amount of MSF in bread was largely raised, and the maximum was up to 9 %.
将生产豆腐的副产品豆渣经处理后添加到面包粉中，研究其添加量对面包粉粉质和面包质量的影响，通过粉质试验和焙烤试验得出最佳添加量为3%。
The farinograph and bread quality which was affected by the addition of okra were studied in this paper. The optimum of okra obtained experimentally was 3%.
将生产豆腐的副产品豆渣经处理后添加到面包粉中，研究其添加量对面包粉粉质和面包质量的影响，通过粉质试验和焙烤试验得出最佳添加量为3%。
The farinograph and bread quality which was affected by the addition of okra were studied in this paper. The optimum of okra obtained experimentally was 3%.
应用推荐