Through check experiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed.
通过对比试验，探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。
Through check experiment, analyzes it's characteristic of high efficiency, low cost, adapting the changing of requirement, and possess maneuverability, comparing with traditional development model.
通过实验对比，分析了其相对于传统开发模型高效率、低成本、适应需求变化的特点，具有可操作性。
Through check experiment, analyzes it's characteristic of high efficiency, low cost, adapting the changing of requirement, and possess maneuverability, comparing with traditional development model.
通过实验对比，分析了其相对于传统开发模型高效率、低成本、适应需求变化的特点，具有可操作性。
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