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。
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。
However, the soy oil had not significant effect on the quality of steamed bread.
而液体油(一级豆油)不能对馒头的品质起到改良作用。
The effects of oil and fat on the quality of steamed bread were studied.
本文研究了不同类型油脂对馒头品质及老化的影响。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
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