The effects of these starches on the overall bread quality were studied.
论文研究了这些抗性淀粉对整个面包质量的影响。
Protein and starch are the major elements which affect the bread quality.
蛋白质和淀粉是影响面包品质的主要因素。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
To expand the use of lard and improve the quality of steamed bread, the effect of lard on steamed bread quality has been studied.
究了猪油对酵母发酵性能、馒头品质及馒头老化的影响。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
Thus the necessary data are provided for the development of production line of steamed bread and research into steamed bread quality.
从而为工业化馒头生产线的研制及馒头品质的研究提供了必要的数学依据。
The effect of dehydrated potato flour on bread quality, including tenderness, elasticity, and volume, and on product quantity were studied.
研究了不同添加量的脱水马铃薯粉对吐司方面包特性的影响，包括面包的松软度、弹性、体积以及产量等方面。
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 influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
The influences of added different soybean products on bread quality were studied, including water adsorption capacity, volume, sensory quality of bread as well as changes of bread texture and so on.
主要研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感观品质以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
Panera Bread, an American fast-food chain known for its fresh ingredients, performed well, too, because it offers higher-quality food at lower prices than restaurants.
以新鲜食材而闻名的美国快餐连锁店“帕尼罗面包”也做得很好，因为它提供的食品比一般餐厅所提供的质量更好，价格也更低。
The low quality of bread, which made up 40 per cent of the diet of the poor in Britain in 1911, was widely blamed: modern nutritional science has shown that bread was indeed a crucial villain.
1911年，低质量面包占据了贫困英国人日常饮食中40%的比重，而这种低质量面包受到了广泛的批评：现代营养科学显示，面包在当时确实扮演了一个至关重要的角色。
Typically they offer significant savings on bread and some non-bread items that are still of acceptable quality but are not considered "fresh" by their standards.
特别是他们提供一些质量仍然合格的面包，但是根据他们的标准认为已不“新鲜”了，是可以大省一笔的。
Lunch: This meal should be light in both calories and fat, with some protein and high-quality carbs, such as a Turkey sandwich on whole grain bread with a fruit salad and glass of milk.
午餐：这餐应减少热量和脂肪，吃些蛋白质和高质量的碳水化合物，如全麦面包制成的火鸡三明治，带有水果沙拉和一杯牛奶。
Certainly, some items (particularly high quality stuff such as fresh fruit or fish) have become relatively more expensive, but many others, such as soft drinks or white bread, are much cheaper.
当然了，有些东西(特别是新鲜水果或鱼这样的优质原料)相对来说变得更贵，但是，软饮料或白面包这类食物更便宜了。
The processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.
对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。
When the refined Konjak powder was used to make bread, the effects were determined by testing the special volume and total quality score.
在面包制作时添加魔芋精粉，通过测定面包的比容，对面包的品质进行综合评分，确定魔芋精粉对面包质量的影响。
Buckwheat flour has effect on the quality of bread.
荞麦粉的添加对混粉面包的质量有影响。
A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper.
本文应用灰系统理论中的关联分析方法，初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。
And the celery powder could be easy to digest, delay the aging speed and enhance the quality of bread.
添加芹菜粉后的面包易于消化吸收，可以延缓面包的老化速度，提高面包的品质。
Took soybean skin, the by-product of soybean processing as material to get high quality dietary fiber and used it to produce soybean dietary fiber bread.
以大豆深加工副产物大豆皮为原料，经过适当处理制得高品质膳食纤维，并利用其生产大豆纤维面包。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
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。
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
For expanding the dairy market and increase the cheese consuming, the influence of cheese on the quality of bread and best formulation of the cheese bread were studied.
为了开拓乳制品市场，增加干酪消费量，试验研究了干酪的添加量对面包品质的影响和干酪面包的配方。
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 koniac flour is used as a food additive to improve the quality of bread in this paper.
本文采用魔芋精粉作为食品添加剂改善面包的品质。
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread 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。
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.
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 processing technology and optimum recipe of bread with laminaria japonica dietary fiber, and effects of the dietary fiber on quality of bread were studied.
研究了海带膳食纤维面包的生产工艺、配方以及添加海带膳食纤维对面包品质的影响。
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