The effect of different additive on flour farinogram and baking quality of different quality flour was involved.

探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。

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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。

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